- 25 mins
- 360 mins
Ingredients
- for the oreo crust:
- For the Cheesecake
- 3 (8oz) blocks cream cheese, softened
- 1 (15-oz) can pumpkin puree
- 4 large eggs
- 3/4 c granulated sugar
- 1/2 c packed brown sugar
- 1/4c 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 salt
- 24 whole oreos
- 6 tbsp melted butter
- for serving
- 1/4 c chocolate chips, melted
- 1/4 c caramel sauce
- whipped topping
Preparation
Step 1
Preheat oven to 350
Cheesecake: In a large bowl using a hand mixer beat cream cheese until smooth. Add pumpkin puree, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt and beat until combined and no clumps remain. Set aside.
Crust: In a large resealable bag or food processor crush oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
Grease an 8" springform pan with cooking spray and double wrap the outside of the pan in aluminum foil. Press oreo mixture into pan and 1/3 of the way up the sides pack tightly.
Pour cheesecake filling over crust and place pan in a bking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake until cheesecake is slightly jiggly in the center, 1 hour 15 mins.
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 topping, if desired