Last updated on November 18th, 2017 at 09:05 am
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.
TOTAL TIME: 5.25 hours PREP: 0.25 LEVEL: EASY
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
6 Tbsp. melted Butter
1/4 c. Semi-Sweet Chocolate Chips, melted
1/4 c. Caramel, melted
Whipped Cream or Cool Whip, for topping
Preheat oven to 350º and position an oven rack in the middle of the oven.
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.
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.
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.
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.
When ready to serve, drizzle the top with melted Chocolate and Caramel. Serve with Whipped Cream or Cool Whip if desired.