Baked Pumpkin Cheesecake with Chocolate Cookie Crust: If you’re looking for creamy, decadent and down-right delicious, this recipe will become your new favorite. Rich, homemade pumpkin cheesecake with a chocolate cookie crust and a hardened chocolate exterior tasty enough to satisfy any sweet tooth.
PREP TIME: 30 minutes
COOK TIME: 1 hour
PELLETS: maple
SERVING: 6
Ingredients:
- 24 Oreo Cookies
- Four Tablespoon butter
- 4 Ounce bittersweet chocolate, finely chopped
- 1 1/2 Pound cream cheese
- One Cup sugar
- 1 1/2 Tablespoon cornstarch
- 4 eggs
- 1 Teaspoon vanilla extract
- 2 Cup Pumpkin, canned
- 1/2 Teaspoon ground cinnamon
- Half a Teaspoon ground nutmeg
- ground cloves
Directions:
- When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
- To make cookie crust: In the bowl of a food processor, add Oreos, melted butter and pulse until well combined. Transfer to a pie dish and press Oreo mixture to form a crust.
INGREDIENTS:24 Oreo Cookies4 Tablespoon butter
- Place bittersweet chocolate in a container and microwave for 10 seconds to soften. Mix with a spoon to finish melting and reserve.
INGREDIENTS:4 Ounce bittersweet chocolate, finely chopped
- In the bowl of a stand mixer, add cream cheese. With the paddle attachment on medium speed, mix cream cheese until smooth. Add sugar and cornstarch and mix well. In addition, add eggs one at a time until well mixed. Add vanilla.
INGREDIENTS:1 1/2 Pound cream cheeseOne Cup sugar
1 1/2 Tablespoon cornstarch
4 eggs
1 Teaspoon vanilla extract
- Mix 1/3 of the cheesecake mix to the chocolate.
- To the other 2/3 of the cheesecake mix, add pumpkin, cinnamon, nutmeg, and clove. Mix well.
INGREDIENTS:2 Cup Pumpkin, canned1/2 Teaspoon ground cinnamon
Half a Teaspoon ground nutmeg
Pinch ground cloves
- Pour half of the pumpkin cheesecake batter onto the Oreo crust.
- Next, pour the chocolate mixture on top. Pour the other half of the pumpkin on top of the chocolate. With a butter knife, make a few swirls. Don’t overdo.
- Bake in the Traeger on a water bath for approximately 90 minutes.
- Let the cheesecake rest and cool down. Take to the freezer for a couple hours before unmolding. Serve cold.
In conclusion, ENJOY a delicious Baked Pumpkin Cheesecake with Chocolate Cookie Crust! Click here to check out our Traeger Grills and here to see more recipes!