Pumpkin-Chocolate Cheesecake Pie
I saw this in my Mom's Better Homes and Gardens magazine and I just had to write it down. It sounded so good.
MAKE IT SHINE! ADD YOUR PHOTO
4
People talking
INGREDIENTS
Nutrition- 1deep dish pie shell
- 12
- 1⁄4cup sugar
- 1
- 3⁄4cup semisweet chocolate, finely chopped
- 1(15 ounce) can pumpkin
- 2⁄3cup brown sugar
- 2teaspoons pumpkin pie spice
- 4
- 3⁄4
-
Advertisement
DIRECTIONS
- Preheat oven to 450 degrees.
- Line crust with double thickness of aluminum foil and bake for 8 minutes.
- Remove foil and bake for 6 more minutes.
- Cool the crust.
- Reduce oven temperature to 375 degrees.
- In medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth.
- Spread cream cheese mixture in the cooled crust.
- Sprinkle with the chopped chocolate.
- In a bowl combine pumpkin, brown sugar and spice.
- Stir in 4 eggs.
- Gradually stir in half and half.
- Slowly pour pumpkin mixture onto the chocolate layer.
- Cover pie edge with foil so it will not burn.
- Bake 60-65 minutes or until a knife inserted near the center comes out clean.
- Cool on a wire rack.
- Refrigerate within 2 hours.
- Top with more chopped chocolate if desired.
Advertisement