INGREDIENTS
- 8 Golden Oreo Cookies
- 3 tablespoons butter, melted
- 8oz package cream cheese, softened
- ¼ cup sugar
- ⅓ cup sour cream
- 1 egg
- ½ cup pumpkin
- pinch nutmeg and cinnamon (or pumpkin pie spice)
- 4 tablespoons cold butter, divided
- melted caramel for topping, optional
INSTRUCTIONS
- Spray a glass oven safe loaf pan well with nonstick spray (make sure it fits into your crock)
- In food processor or blender pulse Oreo’s until finely ground
- Mix Oreo’s with 3 tablespoons melted butter and them press firmly into bottom of loaf pan
- In skillet over medium heat place 4 tablespoons cold butter
- Whisk as they melt until they start to bubble and watch closely as it start to develop little brown flecks
- As soon as the butter starts to brown remove from heat and set aside to cool slightly
- In mixing bowl using hand mixer or in bowl of stand mixer beat softened cream cheese on medium speed for 2-3 minutes until creamy
- Add sugar, sour cream and egg to cream cheese and beat for 1 more minute until combined (but do not overmix)
- Pour ⅓ of the cheesecake mixture into a separate bowl and add the cooled (but not solidified) browned butter and mix until combined
- In the remaining ⅔ of cheesecake mixture add ½ cup pumpkin and pinch of spice and mix until combined
- Pour the pumpkin cheesecake mixture into the loaf pan on top of the Oreo’s to form the bottom layer
- Next top with the browned butter cheesecake mixture to form the top layer
- Place pan in crock and add water around the outside of the loaf pan high enough to cover the cheesecake mixture (but don’t go over the top of the loaf pan)
- Cover and cook on high for 2-3 hours until center is set
