Pumpkin Harvest Cheesecake |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 12 |
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I got this from the Kraft web site a while ago. I love pumpkin and this is so great tasting. When you take the time to decorate it with the pecans and drizzled chocolate it is divine looking. Ingredients:
3/4 cup chocolate wafer crumbs |
1/3 cup pecans (finely chopped) |
3 tablespoons butter (melted) |
1 1/2 cups canned pumpkin |
3 eggs (at room temp) |
1/2 cup brown sugar (firmly packed) |
1 1/2 teaspoons cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon nutmeg |
3 (250 g) packages philadelphia cream cheese (softened) |
1/2 cup sugar |
1 tablespoon cornstarch |
Directions:
1. Pre heat oven to 350°F.
2. CRUST:.
3. Combine first 3 ingredients and press onto bottom of a 9 inch springform pan and bake for 10 minutes.
4. FILLING:
5. Whisk together pumpkin, eggs, brown sugar, and spices in medium bowl
6. In larger bowl with electric mixer beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture and stir well.
7. Pour over crust and bake 50 - 55 minutes or until centre is just set.
8. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight.
9. Can be drizzled with some melted semi sweet chocolate . Just pipe a random pattern on top of cake using a baggie with a small hole in corner to pipe out and sprinkle with some crushed pecans on top. Around cake sides you can line up whole pecans.
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