Sunday Night® Chocolate Pumpkin Cheesecake

Sunday Night® Chocolate Pumpkin Cheesecake

sundaynightfoods.com

Our harvest cheesecake combines rich, creamy chocolate with warm pumpkin spices inside a crispy chocolate crust. It’s perfectly balanced with sweet, spice and everything super nice. (And follow our...

View full recipe on sundaynightfoods.com

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Cooking tools:

  • Springform pan
  • Baking sheet
  • Oven
  • Aluminum foil
  • Non-stick cooking spray
  • Food processor
  • Cooling rack
  • Mixing bowl
  • Stand mixer
  • Paddle beater
  • Spatula
  • Whisk
  • Spoon
  • Microwave
  • Table knife
  • Offset spatula
  • Paring knife
  • Refrigerator
  • Serving platter
  • Measuring cup
  • Kitchen scale
  • Plastic wrap
  • Flat plate
  • Kitchen timer
  • Pastry brush
  • Cake pan

Ingredients

  • 25 Oreo cookies (291 grams*), split with the white cream in the middle scraped out
  • 4 tablespoons (57 grams) unsalted butter, melted
  • ¼ cup (30 grams) powdered sugar
  • Pinch of fine salt
  • 3 packages (each 8 ounces/226 grams) cream cheese, room temperature
  • 1 cup (200 grams) granulated sugar
  • 2 tablespoons (16 grams) unbleached all-purpose flour
  • ¾ cup (180 grams) pure pumpkin purée
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine salt
  • 3 large eggs, room temperature
  • 1 jar (10 ounces/284 grams)  Sunday Night® Chocolate Sauce, any variety

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