CRUST:
1 ½ cups Chocolate oreo cookie crumbs
¼ cup butter (melted)
FILLING:
3- 8 oz packages of cream cheese
1 cup brown sugar
1 cup white sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons pumpkin pie spice
3 large eggs
8 oz sour cream
1 tablespoon vanilla
15 oz can pumpkin
TOPPING:
½ cup chopped pecans (toasted)
2 oz bittersweet baking chocolate (coarsely chopped)
1 tablespoon vegetable oil
Caramel topping (7 oz Kraft caramels and 2 ½ oz evaporated milk)
DIRECTIONS:
- Preheat oven to 300 degrees
- Crush cookies in a cuisinart until crumbs
- Combine cookie crumbs and melted butter and press into greased spring form pan.
- Bake crust 8-10 minutes or until set. Cool at room temperature 5 minutes and refrigerate until completely cooled.
- Put cream cheese in cuisinart until smooth. Add sugar, cinnamon, nutmeg and pumpkin pie spice.
- Add eggs (1 at a time), sour cream, vanilla and pumpkin.
- Pour batter into crust
- Bake at 325 degrees for 1 hour. Remove from oven and run a knife along the edges to separate from the pan. Let cool completely.
- Refrigerate 8 hours (min). Remove cheesecake from pan.
- Toast pecans in a frying pan over medium heat for 5-7 minutes until light brown. Sprinkle over cheesecake.
- Melt chocolate and oil and drizzle over pecans.
- Melt caramels and evaporated milk. Allow to cool a few minutes and then drizzle over the cheesecake.
- Store covered in refrigerator.
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