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Pumpkin Harvest Cheesecake
Recipe By : Philadelphia Cream Cheese
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 C Chocolate wafer crumbs
1/3 C Pecans, finely chopped
3 Tb Butter
1 1/2 C Canned pumpkin
3 Eggs, room temperature
1/2 C Brown sugar, firm packed
1 1/2 Ts Cinnamon
1/2 Ts Ground ginger
1/2 Ts Nutmeg
3 Pk Cream Cheese, 8 Oz. Pkgs.
- softened
1/2 C Sugar
1 Tb Cornstarch
Crust: Heat oven to 350F/180C. 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 50-55 minutes, or until centre is just set.
Remove from oven and run knife around rim of pan. Cool
thoroughly at room temperature. Refrigerate overnight.
Serves 10-12.
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.
Source: Philadelphia Cream Cheese promo in Canadian
Living magazine [Nov 94]
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