Cooked - Pumpkin Harvest Cheesecake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin Harvest Cheesecake

12.0

¾ cup chocolate wafer crumbs (75 mL)

⅓ cup finally chopped pecans

3 tbsp melted butter

1 ½ cups canned pumpkin (375 ml)

3 eggs at room temperature

½ cup lightly packed brown sugar

1 ½ tsp cinnamon (7 mL)

½ tsp ground ginger and nutmeg

3 packages (250 g each) PHILADELPHIA Cream Cheese, softened

½ cup sugar (125 mL)

1 Tbsp cornstarch (15 mL)

Crust: Heat oven to 350°F (180°C). Combine first three ingredients and press into bottom of 9 inch (23 cm) 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 50-55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight.
Drizzle chocolate in random pattern over cheesecake using our easy piping bag. Decorate with BAKER'S SEMI-SWEET CHOCOLATE. Use a toothpick to feather chocolate into small plastic bag. Pipe a small hole in bottom of bag and squeeze to drizzle chocolate. Whole pecans around top of cheesecake and in crevices.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Cheesecake

Cuisine🇺🇸American

Occasions🎉Celebration🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 8 weeks ago

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