Baked Pumpkin Cheesecake With Chocolate Cookie Crust

Steps

• 1

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 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.

  Ingredients

  • 24  Oreo Cookies

  • 4 Tablespoon butter

• 3

  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

• 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.

  Ingredients

  • 1 1/2 Pound cream cheese

  • 1 Cup Sugar

  • 1 1/2 Tablespoon cornstarch

  • 4  eggs

  • 1 Teaspoon vanilla extract

• 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.

  Ingredients

  • 2 Cup Pumpkin, canned

  • 1/2 Teaspoon ground cinnamon

  • 1/2 Teaspoon ground nutmeg

  • Pinch ground cloves

• 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 Traeger on a water bath for approximately 90 minutes.

  350 ˚F / 177 ˚C

• 10

  Let the cheesecake rest and cool down. Take to the freezer for a couple hours before unmolding. Serve cold, enjoy!