3/4 cup chocolate wafer crumbs
1/3 cup finely chopped pecans
3 tablespoons butter or margarine, melted
1 1/2 cups canned pumpkin
3 eggs, at room temperature
1/2 cup firmly packed brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 packages (250 g each) Philadelphia Brand Cream Cheese, softened
1/2 cup sugar
1 tablespoon cornstarch
Preparation
Instructions:
Crust: Heat oven to 350 degrees. 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 to 55 minutes, or until center is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Serves 10 to 12.
Note: drizzle chocolate in random pattern over cheesecake using our easy piping bag technique! Simply melt 2 squares of Baker's semi sweet chocolate over hot water. Pour chocolate into 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 circle on top of cake.