{"id":595,"date":"2017-09-24T22:09:03","date_gmt":"2017-09-25T02:09:03","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=595"},"modified":"2017-09-24T22:09:03","modified_gmt":"2017-09-25T02:09:03","slug":"chocolate-pumpkin-cheesecake","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=595","title":{"rendered":"Chocolate Pumpkin Cheesecake"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Ingredients<\/u>:<\/b><\/p>\n

FOR THE CAKE<\/h2>\n

3 8-oz. blocks cream cheese, softened
\n1 15-oz. can pumpkin pur\u00e9e
\n4 large eggs
\n3\/4 c. sugar
\n1\/2 c. light brown sugar
\n1\/4 c. sour cream
\n2 tsp. pure vanilla extract
\n2 tbsp. all-purpose flour
\n1 tsp. pumpkin pie spice
\n1\/2 tsp. cinnamon
\n1\/4 tsp. kosher salt<\/p>\n

FOR THE OREO CRUST<\/h2>\n

24 whole oreos
\n6 tbsp. melted butter<\/p>\n

FOR SERVING<\/h2>\n

1\/4 c. semisweet chocolate chips, melted
\n1\/4 c. Caramel
\nwhipped cream or Cool Whip<\/p>\n

Directions<\/u>:<\/b>
\nPreheat oven to 350\u00ba and position an oven rack in the middle of the oven.
\nMake 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 pur\u00e9e, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and a generous pinch of salt and beat until combined and no clumps remain. Set aside.
\nMake crust: In a large Ziploc 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.
\nCoat a 9″ springform pan with cooking spray and press Oreo mixture into pan and 1\/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
\nPlace springform pan on a baking sheet (this will help catch any butter leaking from the crust since we’re not pre-baking it) and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 15 minutes.
\n(Cheesecakes tend to crack if you don’t use a water bath. If you don’t want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
\nIf not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
\nIf using a water bath: Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
\nWhen ready to serve, drizzle cheesecake with melted chocolate and caramel. Serve with whipped cream or Cool Whip, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: FOR THE CAKE 3 8-oz. blocks cream cheese, softened 1 15-oz. can pumpkin pur\u00e9e 4 large eggs 3\/4 c.…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-595","post","type-post","status-publish","format-standard","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/595","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=595"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/595\/revisions"}],"predecessor-version":[{"id":597,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/595\/revisions\/597"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}