Pumpkin Cheesecake

Pumpkin Cheesecake
350*F oven – preheated
8” springform pan
roasting pan of water

Crust

1 ½ cups oreo cookie crumbs
¼ stick butter, melted

(Blend together and press into 8” spring form pan that’s been sprayed
with Pam. Bake 8-10 minutes at 350*F preheated oven.) Remove and lower
oven temp to 300*F.


Filling

3 (8 oz) cream cheese, softened
1 cup sugar
2T cornstarch
3 eggs, large
½ cup sour cream
1 cup milk chocolate chips, melted and cooled
1 cup pumpkin puree
2 t pumpkin pie spice
1 cup semisweet chocolate chips, melted and cooled


Beat cream cheese, sugar, cornstarch in large bowl til smooth. Add in
remaining ingredients one at a time, blending all the while.

Divide batter into 3 bowls. Add milk chocolate to one, pumpkin and
spice to second, and semisweet chocolate to third. Carefully pour these
blended batters on top of crust layer, taking care not to mix them
together when adding to the pan.

Bake 90 minutes to 2 hours at 300*F until center jiggles slightly when
shaken. Turn off oven and keep cheesecake in oven for add’l hour.
Remove from oven and cover/fridge overnight.


Chocolate Glaze

3 oz bittersweet baking chocolate
2T butter
1T corn syrup

Stir ingredients in small saucepan over low heat until smooth and
melted. Remove from heat and cool slightly. Remove cheesecake from
springform pan and spread glaze over top to edge. Fridge til glaze
sets.

Serves 12 (or less, *smiles*)

This cake is a bit time intensive, but it's worth it.

This sounds like one of those "to die for" recipes. I'll definitely be making this.

anything that combines 3 different kinds of chocolate, sugar, pumpkin and spice is worth doing.

check out the new pumpkin cheesecake recipe i created recently!

i'll put a separate topic for it so it won't get buried.