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taste
REST IN PUMPKIN CHEESE RECIPE ADAPTED goodlifeeats.com image Tatiana Vorona/Shutterstock
INGREDIENTS
meth0d
Preheat oven to 350º, place baking rack in the middle position.
f or t h e ch e eseca k e
CH E ESECA K E :
• 4 large eggs
Using a hand mixer, beat cream cheese until creamy. Add pumpkin, eggs, both sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt. Beat until smooth. Set aside.
• ¾ cup granulated sugar
CRUST:
• 3 (8-oz.) blocks cream cheese, softened • 1 (15-oz.) can pumpkin purée
Add 24 Oreos to a large Ziploc bag. Crush cookies until small crumbs form, pour into bowl. Melt butter, then combine with cookie crumbs. Stir until crumbs are coated.
• ½ cup brown sugar, packed • ¼ cup sour cream • 2 teaspoons pure vanilla extract • 2 Tablespoons all-purpose flour • 1 teaspoon pumpkin pie spice • ½ teaspoon ground cinnamon • ¼ teaspoon kosher salt
for the Oreo crust • 1 package of Oreos (24 used for bottom crust) • 6 Tablespoons melted butter
f or t h e ga n ach e • 6 oz. semi-sweet Ghirardelli chocolate chips (must use Ghirardelli) • ½ cup heavy whipping cream
f or ga r n ish • remaining Oreos, crushed • Nutter Butter cookies • Halloween sprinkles of choice
Spray 8" springform pan with non-stick spray and double wrap the outside of the pan with foil. Press cookie crumb mixture into pan, allowing it to come 1/3 way up the side, packing the crumbs in tightly. Pour cheesecake onto crust and place prepared pan in a baking dish. Place on oven rack, then pour in boiling water until it reaches halfway up the pan. Bake until the cheesecake slightly jiggles in the center, about 1 hour and 15 minutes. Turn off oven, open door and let cheesecake cool for 1 hour. Remove pan from water bath, take off foil. Place in refrigerator until completely chilled, at least 4-6 hours.
f or t h e ga n ach e IMPORTANT – Use high-quality Ghirardelli chocolate chips, or Baker’s chocolate, chopped. Regular chocolate chips do not make a great ganache. Add chocolate to a bowl, set aside. Heat whipping cream in the microwave for about one minute. You want it to bubble but not boil over. Pour hot cream over chips, let sit for 3-5 minutes, covering to trap the heat. Stir gently to combine until smooth. Let sit for 5 minutes. Pour over center of cheesecake and let drip down the edges. Garnish the top with cookie crumbles, Nutter Butter cookies piped with words of choice, and Halloween sprinkles. TIP: Add a bit of melted chocolate to a small Ziploc bag, seal to close. Snip off a tiny corner of the bottom of the bag and write the words on your cookies.
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