Pumpkin Harvest Cheesecakecakes, cheese, cheesecakes 3/4 cup chocolate wafer crumbs 1/3 cup pecans, finely chopped 3 tablespoon butter 1 1/2 cup canned pumpkin 3 eggs, room temperature 1/2 cup brown sugar, firm packed 1 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon nutmeg 3 pkg cream cheese, 3x250g softened 1/2 cup sugar 1 tablespoon 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] [-=PAM=-] |
