The Thanksgiving dessert of your dreams has arrived. The Thanksgiving dessert of your dreams has arrived.
Ingredients
FOR THE CAKE
3 8-oz. blocks cream cheese, softened
1 15-oz. can pumpkin purée
4 large eggs
¾ c. sugar
½ c. light brown sugar
¼ c. sour cream
2 tsp. pure vanilla extract
2 tbsp. all-purpose flour
1 tsp. pumpkin pie spice
½ tsp. cinnamon
¼ tsp. kosher salt
FOR THE OREO CRUST
24 whole oreos
6 tbsp. melted butter
FOR SERVING
¼ c. semisweet chocolate chips, melted
¼ c. Caramel
whipped cream or Cool Whip
Instructions
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 pumpkin purée, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and a generous pinch of salt and beat until combined and no clumps remain. Set aside.
Make crust: In a large Ziploc bag or a food processor fitted with a 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 Oreo mixture into pan and ⅓ of the way up the sides, packing tightly. Pour cheesecake filling over crust.
Place springform pan on a baking sheet (this will help catch any butter leaking from the crust since we're not pre-baking it) and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 15 minutes.
(Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to 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 pan. Bake as directed.)
If not using 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, then refrigerate until totally chilled, at least 4 hours and up to overnight.
If using a water bath: 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 cream or Cool Whip, if desired.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/chocolate-pumpkin-cheesecake/