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Chocolate Pumpkin Cheesecake

Last updated on April 8th, 2018 at 05:23 pm

 

 

I made this for Thanksgiving last year, and it was a BIG hit! It's super easy to make too, and will definitely be added to future Thanksgiving menus. 

 

Chocolate Pumpkin Cheesecake

TOTAL TIME:  5.25 hours     PREP:  0.25     LEVEL:  EASY

 

INGREDIENTS:

3  8oz. blocks of Cream Cheese, softened to room temperature

1  15oz. 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

 

OREO CRUST:

24  Oreos

6 Tbsp. melted Butter

 

FOR SERVING:

1/4 c. Semi-Sweet Chocolate Chips, melted

1/4 c. Caramel, melted

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 the Pumpkin Purée, Eggs, Sugars, Sour Cream, Vanilla, Flour, Pumpkin Pie Spice, Cinnamon, and a generous pinch os Salt.  Beat until combined and no clumps remain. Set aside. 

 

Make Crust:

In a large Ziplock bag or a food processor with a metal blade, crush/blend Oreos until finely crumbled.  Transfer to a bowl and pour in melted Butter.  Stir until crumbs are completely coated and moist.

 

Prepare Pan:

Coat a 9" Springform pan with cooking spray and press the Oreo mixture into the pan and 1/3 of the way up the sides. Make sure to pack tightly.  Pour Cheesecake filling over crust.

 

Bake:

Place Springform pan on a baking sheet and bake until Cheesecake is slightly "jiggly" in the center.  Approximately 1 hour 15 minutes.

 

CAUTION:  Cheesecakes tend to crack if you don't use a water bath.  If you don't use a water bath, bake as already directed.  If you do 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 side of the cheesecake pan.  Bake as directed. 

If you don't use 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.  Chill in refrigerator until totally chilled, at least a minimum of 4 hours or overnight. 

If you choose to use a water bath, turn oven off when done baking, prop open oven door, and let Cheesecake cool in oven for 1 hour.  Remove pan from water and unwrap foil.  Refrigerate Cheesecake until totally chilled, a minimum of 4 hours or overnight. 

 

Serve:

When ready to serve, drizzle the top with melted Chocolate and Caramel.  Serve with Whipped Cream or Cool Whip if desired. 

 

Original recipe from delish.

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