Yield: 12 servings
|¾ cup||Chocolate wafer crumbs|
|⅓ cup||Pecans, finely chopped|
|3 tablespoons||Margarine, melted|
|1½ cup||Canned pumpkin|
|3 \N||Eggs, at room temp|
|½ cup||Brown sugar, firmly packed|
|½ teaspoon||Ground ginger|
|½ teaspoon||Ground nutmeg|
|3 packs||Cream cheese, softened|
|\N \N||(8 oz. pkgs each)|
Crust: Heat oven to 350 F. Combine first three ingredients and press into bottom of 9" springform pan. Bake 10 min.
Filling: Whisk together pumpkin, eggs, spices and brown sugar. Using electric mixer, beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture. Pour over crust and bake 50-55 min. until center is set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temp. Refrigerate over night.
Decoration: Melt 2 squares of Bakers semi-sweet chocolate over hot water. Pour into small plastic bag. Poke a small hole in the bottom of the bag and squeeze to drizzle chocolate over cake in desired patterns. Place whole pecans around sides of cheese cake and in circle on top of cake.
Source: Homemakers Magazine, Oct/94.