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Festive Pumpkin Cheesecake

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(total ratings: 1)
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Servings: 12
 
Ingredients:
1 cup chocolate cookie crumbs
3 tbsp. butter or margarine, melted
1 1/2 cups canned 100% pumpkin
3 eggs
1/2 cup brown sugar, firmly packed
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3 (8 oz.) packages cream cheese, softened
1/2 cup granulated sugar
1 tbsp. cornstarch
2 oz. semi-sweet chocolate
Whole Pecans, for garnish

Instructions:
1. Combine cookie crumbs and 3 tbsp. melted butter or margarine. Press onto bottom of 9-inch springform pan.

2. Whisk together the pumpkin, eggs, brown sugar, ground cinnamon and ground ginger and nutmeg.

3. Beat the softened cream cheese, sugar and cornstarch in large bowl; blend in pumpkin mixture. Pour over crust. Bake at 350°F (180 C) for 50 to 55 minutes or until center is just set. Remove from oven, cool 5 miutes and run knife around rim of pan. Cool completely at room temperature. Refrigerate overnight.

4. Remove side of pan. Melt the 2 ounces of semi-sweet chocolate and drizzle in random pattern over cheesecake. Place whole pecans around side and in circle on top of cheesecake.

Makes 12 servings.

Tip:
For easy drizzling, pour melted chocolate into small plastic bag. Poke a small hole in bottom of bag and squeeze out chocolate.

Source: Kraft Foods Canada
Date: November 22, 2004

Reviews

Reviewer: Marci Pierce
Rating: 
Review:
This is a great recipe. I get requests for this cheesecake all year long.

 

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