baked pumpkin cheesecake with chocolate cookie crust
INGREDIENTS
24 Oreo Cookies
4 Tablespoon butter
4 Ounce Chocolate, Bittersweet
1 1/2 Pound cream cheese
1 Cup sugar
1 1/2 Tablespoon corn starch
4 eggs
1 Teaspoon vanilla extract
2 Cup Pumpkin, canned
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
Pinch ground cloves
PREPARATION
Steps
1
When ready to cook, set the Z Grill to 350℉ and preheat, lid closed for 15 minutes.
2
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.
3
Place bittersweet chocolate in a container and microwave for 10 seconds to soften. Mix with a spoon to finish melting and reserve.
4
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. Add eggs one at a time until well mixed. Add vanilla.
5
Mix 1/3 of the cheesecake mix to the chocolate.
6
To the other 2/3 of the cheesecake mix, add pumpkin, cinnamon, nutmeg, and clove. Mix well.
7
Pour half of the pumpkin cheesecake batter onto the Oreo crust.
8
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.
9
Bake in the Z Grill on a water bath for approximately 90 minutes.
10
Let the cheesecake rest and cool down. Take to the freezer for a couple hours before unmolding. Serve cold, enjoy!