Chocolate Pumpkin Cheesecake

• Vegetarian

• Produce

  • 1 15-oz. can Pumpkin puree

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 cup Brown sugar, light
  • 1/4 cup Caramel
  • 1/4 cup Chocolate chips, semisweet
  • 1/2 tsp Cinnamon
  • 1/4 tsp Kosher salt
  • 1 tsp Pumpkin pie spice
  • 3/4 cup Sugar
  • 2 tsp Vanilla extract
  • 1 Whipped cream or cool whip

• Snacks

  • 24 Oreos, whole

• Dairy

  • 6 tbsp Butter
  • 3 8-oz. blocks Cream cheese
  • 1/4 cup Sour cream

Found on delish.com

Ingredients

• 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. vanilla extract
• 2 tbsp. all-purpose flour
• 1 tsp. pumpkin pie spice
• 1/2 tsp. cinnamon
• 1/4 tsp. kosher salt
• 24 whole oreos
• 6 tbsp. melted butter
• 1/4 c. semisweet chocolate chips, melted
• 1/4 c. Caramel
• Whipped cream or Cool Whip, for topping

Directions

• 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 1/3 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 were 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 dont use a water bath. If you dont 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.