Ingredients
- 8 pkgs
- 3 eggs
- 375 gr pumpkin (canned)
- 200 gr chocolate wafer crumbs
- 110 gr brown sugar
- 100 gr sugar
- 45 gr pecans
- 45 gr butter
- 8 gr cornstarch
- 4 gr cinnamon
- 1 gr ginger (ground)
- 1 gr nutmeg
- 3 packages cream cheese
Crust: Heat oven to 180ºC /180C. Combine first three ingredients and press onto bottom of a 23 cm springform pan. Bake 10 minutes. Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50-55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Serves 10-12. Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker's Semi-sweet Chocolate over hot water. Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake.
