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Festive Pumpkin Cheesecake
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 1) |
| 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.
Rating:
Review:
This is a great recipe. I get requests for this cheesecake all year long.