Pumpkin Harvest Cheesecake

Ingredients

  • ¾ cup Chocolate wafer crumbs
  • 1/3 cup Ground pecans
  • 3 tbsp Butter, melted
  • 1 ½ cups Canned pumpkin
  • 3 Eggs, at room temperature
  • ½ cup Firmly packed brown sugar
  • 1 ½ tsp Cinnamon ½ tsp each Ground ginger & ground nutmeg
  • 3 packages Cream cheese, softened (250 g / package)
  • ½ cup Sugar
  • 1 tbsp Cornstarch

Directions for the crust:

  • Heat oven to 350°F.
  • Combine first three ingredients and press onto bottom of 9” springform pan.
  • Bake 20 minutes

Directions for the filling:

  • Whisk together the 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.

Try drizzling chocolate in random pattern over cheesecake, by melting 2 squares semi-sweet chocolate over hot water. Drizzle chocolate over top of cake in a random pattern. Sprinkle chopped pecans across top of cake for decoration.

Serves 10-12