November 30, 2012
Do you ever come across desserts that surprise you?
Now, I'm not usually surprised when I come across sugary concoctions. I've been
blessed cursed with a sweet tooth that pretty much makes me salivate over any sweet treat you put in my face.
However, once in a while, a certain dessert just happens to taste so much better than I imagined. Like this Pumpkin Pie Cheesecake with an Oreo crust.
My brother-in-law's girlfriend Liz, brought this amazing treat to our Thanksgiving meal last week. A layer of spiced pumpkin goodness, layered on top of creamy cheesecake, on top of a sweet, chunky Oreo crust that just makes every bite better and better.
This is greatness people. Try it, your hips will hate you but your lips will love you!
Disclaimer: Liz put all the hard work that went into making this deliciousness. I totally took advantage of her efforts and snapped a few picks to use for sharing this treat with you guys. I couldn't trust myself to make an entire cheesecake and have it sitting around the house. There's only so much self control a girl can have!
Pumpkin Pie Cheesecake
(recipe from Girl Meets Bowl)
Yield: 8 servings Printable Recipe
2 (8 oz) packages cream cheese, softened
1 (14 oz) can condensed milk
1/2 tsp vanilla extract
2 tbsp maple syrup (the real stuff people)
1 1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 sleeves Oreo's (crushed into crumbs)
4-6 tbsp butter, melted
For the crust: Combine crumbs and butter and press into a 9” springform pan. Press a little up the sides of the pan and then wrap the bottom in foil, so you can catch all that great caramelized butter that leaks through.
For the filling: Combine cream cheese, condensed milk, vanilla and syrup. Beat until smooth. Blend in eggs one at a time. Remove 1 1/2 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Preheat oven to 325 F. Bake for 35 to 40 minutes, or until center is almost set. Turn oven off, open door, and let the cheesecake just chill out in the oven for awhile. Once cool, refrigerate at least overnight. Tastes even better if you wait a few days.