My most favorite dessert in the world is cheesecake. If I go in to “The Cheesecake Factory”, be prepared for me to stare at the menu for about an hour trying to decide which type of cheesecake to order. Almost always, I end up ordering two selections, and even that is tough to narrow down. This cheesecake recipe brings a yummy Fall taste to my favorite sweet treat. My hubby and I ate a piece for dessert last night and both decided this was a winner. The cheesecake taste was not as strong as I am used to, but it was amazing! It is a cross between pumpkin pie and cheesecake!!
2 1/2 tablespoon butter, melted
2 (8 oz) packages cream cheese
1 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
3 tablespoon flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup chocolate chips
Line an 8 inch square pan with foil. Lightly spray foil with cooking spray. Set aside. In a food processor, finely chopped 25 Oreos. Once finely chopped, add in the melted butter. Once combined, add the cookie mixture to the bottom of the lined pan. Using a fork, firmly press the cookie crumbles to form a “crust”. Place pan into a preheated oven, 350, and bake about 8 minutes. Remove from oven and allow to cool slightly.
Meanwhile, in a large bowl, combine the cream cheese and sugar. Beat together until smooth and creamy. Slowly add in the pumpkin, eggs, and vanilla. Once combined, add in the flour, pumpkin pie spice, and salt. Pour mixture on top of cookie crust. Take remaining 5 Oreos and crumble into small pieces. Sprinkle cookie crumbles and chocolate chips on top of cheesecake mixture. Using a knife, gently swirl toppings into cheesecake a bit.
Place pan back into oven and bake for about 40 minutes. The sides should be set while the middle will still slightly jiggle.
Remove from oven and allow to cool. Once cooled, cover with plastic wrap and place in refrigerator for a minimum of 3 hours. Slice and serve!!
Recipe adapted from: All You