Cooking Recipe Pumpkin Harvest Cheesecake
Recipe Ingredients
Directions
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.
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.
Source: Philadelphia Cream Cheese promo in Canadian Living magazine
[Nov 94]
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