Prep Time: 25 minutes Total Time: 6 hours & 40 minutes
INGREDIENTS FOR THE CHEESECAKE
3 (8-oz.) blocks cream cheese, softened
1 (15-oz.) can pumpkin puree
4 large eggs
3/4 c. granulated sugar
1/2 c. packed brown sugar
1/4 c. 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
FOR THE OREO CRUST
24 whole Oreos
6 tbsp. melted butter
FOR TOPPING
1/4 c. chocolate chips, melted
1/4 c. caramel sauce
Whipped topping
DIRECTIONS
Preheat oven to 350º and position an oven rack in the middle of the oven.
Make the 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 puree, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt and beat until combined and no lumps remain. Set aside.
Make crust: In a large resealable plastic 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.
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, packing tightly.
Pour cheesecake filling over crust and place pan in a baking 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 minutes.
Turn oven off, prop open oven door, and let cheesecake cool in the 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.
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