Waterproof a 9" springform pan by placing two 18" x 18" pieces of aluminum foil on a flat surface underneath the pan so they form a “T”, then gently fold (to make sure you don't create any holes) up the sides of the foil around the pan. Line bottom of springform with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray.
Preheat oven to 350°F, with the oven rack in lower third of oven. Fill a roasting pan with 1-1/2 inches water to create a water bath for your cheesecake (to prevent cracking). Place roasting pan in the oven while you prepare your cheesecake.
For the Crust:
24 Whole Oreo Cookies, Finely Crushed (I use my food processor)
1/4 Cup Unsalted Butter, Melted
Pour Oreo crumbs into springform pan and firmly press the crumbs down on the bottom of the pan until you have an even layer.
For the Cream Cheese Fillings:
Three 8 oz. Packages Cream Cheese, Softened
3/4 Cup Sugar
3 Eggs, At Room Temperature
1 Egg Yolk, At Room Temperature
1 Tablespoon Lemon Juice
1 Teaspoon Vanilla Extract
1/4 Cup Sour Cream
2 Tablespoons Eggnog
1 Cup Pure Pumpkin Puree
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Nutmeg
Add cream cheese and sugar to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed 5 minutes until light and fluffy. With mixer still running, add the three whole eggs, then the egg yolk, one at a time, mixing 30 seconds after each egg/egg yolk, scraping down the sides of the bowl as necessary. Next, add the sour cream, eggnog, lemon juice and vanilla and mix until well incorporated. Pour 1-1/2 cups of this mixture into a medium bowl, adding to it ¼ teaspoon of nutmeg and the eggnog – and mix thoroughly. Then spread this mixture on top of the uncooked Oreo crust and evenly spread to the edges. Place the crust with the eggnog layer of filling in the freezer while you prepare the pumpkin layer (for about 45 minutes, to create more defined layers).
To make the pumpkin cheesecake layer, add pumpkin, cinnamon, cloves and the remaining nutmeg to the remaining plain cheesecake batter and mix until well blended. Pour this pumpkin cheesecake over the semi-frozen eggnog cheesecake layer and carefully spread evenly to the edges.
To bake the cheesecake, place it in the water bath and bake for
55-65 minutes or until the edges are firm and the center of the cheesecake is still jiggly, but not runny.
To cool the cheesecake and prevent cracking, turn off the oven and crack open the oven door. Allow cheesecake to cool in oven for 60 minutes, then remove to a wire rack and gently run a hot knife along the edges of the cheesecake. Release springform and continue to cool for 2-3 hours or until cheesecake is completely cooled. Wrap in plastic wrap and chill in the refrigerator for at least 3 hours.
For the Topping:
1-1/2 Cups Heavy Whipping Cream
2 Tablespoons Sugar
10 Oreo Cookies, Crushed
4 Ounces Semi-Sweet Baker’s Chocolate
1/2 Teaspoon Vegetable Oil
Prepare the topping when ready to serve by beating heavy cream and sugar on high speed until stiff peaks form. Spread whipped cream over pumpkin cheesecake and top with crushed Oreos. Melt chocolate in microwave, mixing at 30 second intervals until melted.
Stir in oil. By repeatedly dipping a fork into the chocolate mixture, drizzle it lightly over the whipped cream and crushed Oreos. Enjoy!
How to Freeze Cheesecake:
Cool cheesecake completely and refrigerate for at least 8 hours.
Place chilled cheesecake on a baking pan and place, uncovered, in the freezer. Freeze until firm.
Remove from the freezer then wrap cheesecake in plastic wrap followed by heavy duty aluminum foil and finally in a large heavy duty freezer bag.
Pumpkin Cheesecake can be frozen for 2-3 months.
To thaw, remove Pumpkin Cheesecake from freezer to the refrigerator. Let thaw overnight.
Garnish cheesecake with whipped cream, Oreos and chocolate when ready to serve.
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