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Ingredients
- 3/4 c. Chocolate wafer crumbs
- 1/3 c. Pecans, finely minced
- 3 Tbsp. Butter
- 1Â 1/2 c. Canned pumpkin
- 3 x Large eggs, room temperature
- 1/2 c. Brown sugar, hard packed
- 1Â 1/2 tsp Cinnamon
- 1/2 tsp Grnd ginger
- 1/2 tsp Nutmeg
- 3 pkt Cream cheese, 3x250g softened
- 1/2 c. Sugar
- 1 Tbsp. Cornstarch
Directions
- Crust: Heat oven to 350F 180C. Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 min.
- Filling: Whisk together pumpkin, Large eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mix. Pour over crust. Bake 50-55 min, or possibly till centre is just set.
- Remove from oven and run knife around rim of pan. Cold thoroughly at room temperature. Chill overnight.
- Serves 10-12.
- Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply heat 2 squares of Baker's Semi-sweet Chocolate over warm 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.
- Cream Cheese promo in Canadian Living magazine [Nov 94]
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