3/4 c Chocolate wafer crumbs 1/2 ts Ground ginger
1/3 c Pecans, finely chopped 1/2 ts Ground nutmeg
3 T Margarine, melted 3 pk Cream cheese, softened
1 1/2 c Canned pumpkin (8 oz. pkgs each)
3 ea Eggs, at room temp 1/2 c Sugar
1/2 c Brown sugar, firmly packed 1 T Cornstarch
1 1/2 ts Cinnamon
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. Serves 10-12.
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.
Yields
12 servings