3/4 c Chocolate wafer crumbs
1/3 c Pecans, finely chopped
3 tb Butter
1 1/2 c Canned pumpkin
3 Eggs, room temperature
1/2 c Brown sugar, firm packed
1 1/2 ts Cinnamon
1/2 ts Ground ginger
1/2 ts Nutmeg
3 pk Cream cheese, 3x250g
1/2 c Sugar
1 tb Cornstarch
Crust: Heat oven to 350F 180C. Combine first three ingredients and
press onto bottom of a 9-inch 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.
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.