Pumpkin Harvest Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 3/4 cup chocolate wafer crumbs
• 1/3 cup pecans (finely chopped)
• 3 tablespoons butter (melted)
• 1 1/2 cups canned pumpkin
• 3 eggs (at room temp)
• 1/2 cup brown sugar (firmly packed)
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 3 (250 g) packages philadelphia cream cheese (softened)
• 1/2 cup sugar
• 1 tablespoon cornstarch

Recipe

• 1 pre heat oven to 350°f.
• 2 crust:.
• 3 combine first 3 ingredients and press onto bottom of a 9 inch springform pan and bake for 10 minutes.
• 4 filling:
• 5 whisk together pumpkin, eggs, brown sugar, and spices in medium bowl
• 6 in larger bowl with electric mixer beat cream cheese, sugar and cornstarch. blend in pumpkin mixture and stir well.
• 7 pour over crust and bake 50 - 55 minutes or until centre is just set.
• 8 remove from oven and run knife around rim of pan. cool thoroughly at room temperature. refrigerate overnight.
• 9 can be drizzled with some melted semi sweet chocolate . just pipe a random pattern on top of cake using a baggie with a small hole in corner to pipe out and sprinkle with some crushed pecans on top. around cake sides you can line up whole pecans.