| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Canadian | Cakes, Cheese | 1 | Cake |
INGREDIENTS
| 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, 3x250g softened |
| 1/2 | c | Sugar |
| 1 | tb | Cornstarch |
INSTRUCTIONS
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=-] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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