Ingredients

The following ingredients have 4 Servings
  • 26 chocolate oreo cookies (I used Oreo Thins, crushed)
  • 1 tablespoon sugar
  • 3-4 tablespoons unsalted butter (melted)
  • 12 ounces packages bar cream cheese
  • 1/2 cup sugar
  • 3/4 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 tablespoon all-purpose flour
  • 1/2 teaspoon pumpkin-pie spice
  • 1/4 teaspoon salt
  • 1/3 cup semisweet chocolate chips

Instruction

  • Preheat oven to 350 degrees. Line bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
  • Blend crushed cookies with sugar, then add in melted butter and mix well (Approx. 1 cup of mixture.)
  • Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until slightly firm, 12 to 15 minutes. Set aside to cool.
  • Using mixer, mix softened cream cheese until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt and process until combined. Set aside.
  • Place chocolate chips in a microwave-safe bowl and microwave in 30-second increments, stirring between each, until melted. Add 1 cup of the pumpkin cheesecake mixture and combine and stir until well incorporated. Set aside.
  • Pour remaining pumpkin mixture into prepared pan.
  • Dollop drops of the chocolate mixture onto pumpkin mixture and swirl with a butter knife.
  • Bake until cheesecake is set but jiggles slightly when gently shaken, 35-45 for 9-inch pan, 40 to 50 minutes for 8-inch pan. Cool in pan.
  • Cover and chill until firm, at least 2 hours.
  • Take cheesecake out of pan with sides of tin-foil for easy removal and with a knife dipped in water, cut into 16 squares. Serve.