| 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]
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