Ingredients: |
Ingredients: For the Cheesecake:
3 (8-ounce) blocks cream cheese, softened
1 (15-ounce) can pumpkin puree
4 large eggs
¾ cup granulated sugar
½ cup packed brown sugar
¼ cup sour cream
2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
For the Oreo Crust:
24 whole Oreos
6 tablespoons melted butter
For Serving:
¼ cup chocolate chips, melted
¼ cup caramel sauce
Whipped topping
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Directions: |
Directions:Directions
Preheat oven to 350º and position an oven rack in the middle of the oven.
Make cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin puree, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt and beat until combined and no clumps remain. Set aside.
Make crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
Grease an 8" springform pan with cooking spray and double wrap the outside of the pan in aluminum foil. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.
Pour cheesecake filling over crust and place pan in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake until cheesecake is slightly jiggly in the center, 1 hour 15 minutes.
Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
When ready to serve, drizzle cheesecake with melted chocolate and caramel. Serve with whipped topping, if desired.
Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, place springform pan on a baking sheet (this will help catch any butter leaking from the crust since we're not pre-baking it) and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 15 minutes. Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight. |
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