Recipe by FrenchBunny
I got this from the Kraft web site a while ago. I love pumpkin and this is so great tasting. When you take the time to decorate it with the pecans and drizzled chocolate it is divine looking.
Top Tweak by Erwin S.
I used to made this cheese cake regularly. I got to thinking I am using nuts in the crust so why not put about 2 ounces of amaretto liqeuer to the filling. I tried it and found out the alcohol bake out but added a real nice nutty flavor to the pumpkin cheese. Everyone that asked for the recipe likes the change due to the nice nutty flavor in the filling. Erwin Schnitzer
- 177.44 ml chocolate wafer crumbs
- 78.07 ml pecans (finely chopped)
- 44.37 ml butter (melted)
- 354.88 ml canned pumpkin
- 3 eggs (at room temp)
- 118.29 ml brown sugar (firmly packed)
- 7.39 ml cinnamon
- 2.46 ml ground ginger
- 2.46 ml nutmeg
- 3 (750 g) package Philadelphia Cream Cheese (softened)
- 118.29 ml sugar
- 14.79 ml cornstarch
Directions See How It's Made
- Pre heat oven to 350°F.
- Combine first 3 ingredients and press onto bottom of a 9 inch springform pan and bake for 10 minutes.
- Whisk together pumpkin, eggs, brown sugar, and spices in medium bowl
- In larger bowl with electric mixer beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture and stir well.
- Pour over crust and 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.
- 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.