Pumpkin-Chocolate Cheesecake Pie

Name: Pumpkin-Chocolate Cheesecake Pie
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 1 pie, 8 serving(s)
Ingredients: 1 deep dish pie shell; 12 ounces cream cheese, softened; 1/4 cup sugar; 1 egg, lightly beaten; 3/4 cup semisweet chocolate, finely chopped; 1 (15 ounce) can pumpkin; 2/3 cup brown sugar; 2 teaspoons pumpkin pie spice; 4 eggs, lightly beaten; 3/4 cup half-and-half or 3/4 cup light cream; chopped chocolate (optional)

(4)

Recipe by michelles3boys

I saw this in my Mom's Better Homes and Gardens magazine and I just had to write it down. It sounded so good.

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READY IN: 1hr 25mins

SERVES: 8

YIELD: 1 pie

UNITS: US

INGREDIENTS

Nutrition

1

deep dish pie shell
12

ounces cream cheese, softened
¹⁄₄

cup sugar
1

egg, lightly beaten
³⁄₄

cup semisweet chocolate, finely chopped
1

(15 ounce) can pumpkin
²⁄₃

cup brown sugar
2

teaspoons pumpkin pie spice
4

eggs, lightly beaten
³⁄₄

cup half-and-half or 3/4 cup light cream
chopped chocolate (optional)

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.