Friday, November 25, 2016

Finicky Friday - Chocolate Pumpkin Cheesecake




Chocolate Pumpkin Cheesecake





TOTAL TIME: 5:25
PREP: 0:25
SERVES: 8-10


INGREDIENTS

3 8-oz. blocks cream cheese, softened

1 15-oz. can pumpkin purée

4 large eggs

3/4 c. sugar

1/2 c. light brown sugar

1/4 c. sour cream

2 tsp. vanilla extract

2 tbsp. all-purpose flour

1 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1/4 tsp. kosher salt


FOR THE OREO CRUST

24 whole oreos

6 tbsp. melted butter


FOR SERVING

1/4 c. semisweet chocolate chips, melted

1/4 c. Caramel

Whipped cream or Cool Whip, for topping


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 purée, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and a generous pinch of salt and beat until combined and no clumps remain. Set aside.

Make crust: In a large Ziploc 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.

Coat a 9" springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.

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.

(Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)

If not using a water bath: 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.

If using a water bath: 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 cream or Cool Whip, if desired.

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