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Categories:
baking crumbs butter pumpkin eggs brown sugar ground cinnamon ground ginger ground nutmeg cream cheese sugar corn starch chocolate pecans
Viewed: 44 - Published at: 2 years agoIngredients
- 1 cup Oreo Baking Crumbs
- 3 Tbsp. butter, melted
- 1-1/2 cups canned pumpkin
- 3 eggs
- 1/2 cup firmly packed brown sugar
- 1-1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 1/2 cup sugar
- 1 Tbsp. corn starch
- 2 oz. Baker's Semi-Sweet Chocolate, melted
- 1 cup whole pecans
Method
- Combine crumbs and butter.
- Press onto bottom of 9-inch springform pan.
- Whisk together pumpkin, eggs, brown sugar, cinnamon, ginger and nutmeg.
- Beat cream cheese, sugar and corn starch in large bowl; blend in pumpkin mixture.
- Pour over crust.
- Bake at 350F for 50 to 55 min.
- or until centre is just set.
- Remove from oven, cool 5 min.
- and run knife around rim of pan.
- Cool completely at room temperature.
- Refrigerate overnight.
- Remove side of pan.
- Drizzle chocolate in random pattern over cheesecake.
- Place pecans around side and in circle in top of cheesecake.
