It's officially pumpkin everything season and this is one of my favorite recipes! I'm gearing up for a full Thanksgiving celebration this year and dessert has to be the absolute pinnacle of the day for me!
This is a great recipe to star the day before, as it gets better and better as it sits and sets overnight!
Chocolate Pumpkin Cheesecake with Salted Caramel Topping
Prep Time: 45 minutes (plus 2 hours cooling time) / Cook Time: 90 minutes / Servings: 8-10
1 bag of Oreo Cookies, centers removed
1/2 cup unsalted butter, melted
1/2 cup semi-sweet chocolate chips
2 packets instant coffee (enough to make 2 cups or .14 oz.)
1 can (30 oz.) pumpkin pie mix
2/3 cup evaporated skim milk
2 eggs, plus 4egg whites, room temperature
2 tsp. vanilla
1 cup sugar
2 bricks (8 oz. each) of cream cheese, softened
2 tbsp. all-purpose flour
1 jar (12 oz.) caramel topping
Sea Salt (for garnish)
Preheat the oven to 350 degrees. Cover the bottom and sides of the outside of a springform pan with aluminum foil. Spray the inside with non-stick cooking spray and set aside.
FOR THE CRUST: In a blender of food processor, crush the Oreos into a fine powder. Transfer to a large mixing bowl.
Add Instant coffee and melted butter. Stir until combined and the mixture has a chunky, crust-like texture.
Stir in the chocolate chips. Transfer the mixture to a spring-form cheesecake dish that has been sprayed with cooking spray. Press the cookie mixture to the bottom of the pan evenly with your fingers, creating the first layer, the crust.
FOR THE PUMPKIN PIE: In a separate large mixing bowl, combine pumpkin pie mix, evaporated milk and 2 eggs. Mix well with electric mixer until mixture is smooth and creamy.
Carefully pour the pumpkin pie mixture on top of the cookie crust. Spread evenly with a spatula. Tap the pan on the counter to even out the mixture and remove any bubbles.
CHEESECAKE: In a separate large mixing bowl combine cream cheese, sugar, 4 egg whites, vanilla and flour. Mix well with electric mixer until the mixture is smooth and creamy.
Slowly stream the cheesecake mixture on top of the pumpkin pie mixture. Pour lightly and slowly, so that the cheesecake sits on top of the pumpkin pie mixture and doesn't combine. Spread evenly with a spatula and tap the pan on the counter to remove any bubbles.
Prepare a water bath using a high-sided roasting pan. Place the roasting pan in the oven and then place the cheesecake in the center of the pan. Pour hot water into the roasting pan, until it reaches about half way up the sides of the springform pan.
Place the cheesecake in the oven at 350 degrees and allow it to cook for about 60-75 minutes, until the sides are set and the center is still a bit jiggly.
Remove the cheesecake from the oven and allow it to cool. Then place it in the refrigerator for at least 2 hours to allow the rest of the cheesecake to set.
To Serve: Cut and plate the cheesecake. Pour melted caramel syrup on top and sprinkle with sea salt. Serve immediately.