Pumpkin Cheesecake

You might remember that in my Sweet Potato Casserole post I promised to share a couple of my other favourite recipes for this time of year. Tonight it's the completely delicious Pumpkin Cheesecake! My husband loves pumpkin pie but I can't stand it so this cake is a really great compromise for us. The recipe is from the Kraft Canada website and it's actually supposed to be a Halloween dessert that you draw a chocolate spiderweb on.  But if you just drizzle the chocolate instead of making it a pattern then it's a perfect dessert to serve for Thanksgiving dinner. The recipe is fairly easy, as far as baked cheesecakes go, the only drawback is that you will need a spring form pan. I got mine at Home Sense for $14.99 so it's not really that expensive an investment.

Pumpkin Cheesecake

Ingredients

1-1/4 cups Oreo Baking Crumbs

1/4 cup butter or margarine, melted

3 pkg. (250g each) Philadelphia Brick Cream Cheese, softened

3/4 cup sugar

1 can (29 oz/822g) pumpkin

1 tsp. pumpkin pie spice

1 Tbsp. cornstarch

3 eggs

1 cup sour cream

2 squares Baker's Semi-Sweet Chocolate

2 tsp. oil

 

Directions

Preheat oven to 350°F. Mix baking crumbs and butter; press firmly onto bottom of 9-inch spring form pan. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, pumpkin pie spice and cornstarch; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 50 to 55 minutes or until centre is almost set; cool slightly. Spread with sour cream. Loosen cake from rim of pan; cool before removing rim of pan.

Place chocolate and oil in small microwaveable bowl. Microwave on MEDIUM 1 minute; stir until chocolate is completely melted. Drizzle over cheesecake. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

 

This is a photo of the last time I made the recipe. I did it for Halloween so it has the spiderweb on it. It was a really big hit!