Pumpkin Harvest Cheesecake
69
Ingredients
| ¾ | cup |
chocolate wafer crumbs
|
* |
| ⅓ | cup |
pecans
finely chopped |
|
| 3 | tablespoons |
butter
|
|
| 1 ½ | cups |
canne pumpkin purée
|
|
| 3 | large |
eggs
room temperature |
|
| ½ | cup |
brown sugar
firm packed |
* |
| 1 ½ | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
ginger
ground |
* |
| ½ | teaspoon |
nutmeg
|
|
| 3 | packages |
cream cheese
softened, 8 ounces each |
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
Directions
Crust: Heat oven to 350℉ (180℃) F Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes. Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50 to 55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker's Semi-sweet Chocolate over hot water. Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake.
Nutrition Facts
Serving Size 241g (8.5 oz)
