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.
