Chocolate Pumpkin Cheesecake

By clarkie22

Ingredients

• Cheesecake :
• 3-(8 oz) blocks cream cheese- softened
• 1-(15 oz) can pumpkin puree
• 4 large eggs
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup sour cream
• 2 tsp. Pure vanilla extract
• 2 tbsp all purpose flour
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• Crust:
• 1 package Oreos
• 8 tbsp. Melted butter
• Topping:
• Caramel syrup
• Chocolate syrup
• Whipped topping

Details

Adapted from

Preparation

Step 1

Preheat oven to 350 degrees and position oven rack in middle of oven.
Make cheesecake:
In a large bowl using a mixer beat cream cheese until smooth.
Add pumpkin, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt and beat until combined and there are no clumps. Set aside
Make crust:
In a large ziploc or food processor crush Oreos into crumbs. Transfer to a bowl and add butter. Stir until crumbs are completely coated and moist.
Grease springform pan with cooking spray , wrap outside with slow cooker bag, then double wrap with foil. Press Oreo cookies into pan and 1/3 of the way up side of pan, packing tightly.
Pour cheesecake filling over crust and place pan in a baking dish (small roaster) .
Place on oven rack and pour in enough boiling water to reach halfway up pan.
Bake until slightly jiggly in center, 1 hour 15 minutes.
Turn oven off, prop open door and let cheesecake cool in oven for 1 hour.
Remove pan from water and unwrap foil and bag. Let cool on counter 1 hour.
Remove springform pan ring and refrigerate at least 4 hours.
When ready to serve drizzle with Carmel and chocolate. Serve with whipped topping.