Ingredients
- Cake:
- 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 pure vanilla
- 2 tbsp all purpose flour
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- Crust
- 24 whole Oreos
- 6 tbsp melted butter
- Toppipng
- 1/4 c 1/4c semisweet chocolate chips, melted
- 1/4 c 1/4c caramel
- Whipped cream or cool whip
Preparation
Step 1
Preheat oven to 350
Cheesecake- in a lg bowl using mixer beat cream cheese until smooth. Add pumpkin purée, eggs, sugar, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and a generous pinch of salt and beat until combined and no clumps remain. Set aside.
Crust- in lg Ziplock bag or food processor fitted with 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 Oreos into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
Place springform on a baking sheet and bake until cheesecake is slightly jiggly in the centre, 1 hour to 1 hour 15 mins.
If using a water bath double wrap the outside of the pan with aluminum foil and placenta dish with water reaching halfway up the pan.
Let cool 1 hour on wire rack then refrigerate until totally chilled. At least 4 hours.if using Water bath let it cool in oven for 1hour. Remove pan from water and refrigerate until totally chilled
When ready to serve drizzle cheesecake with melted chocolate and caramel. Serve with whipped cream or cool whip.