Family Foods

Festive Pumpkin Cheesecake

Makes Serves 12. Photo by: Kraft By Kraft

Ingredients:

• 1 (250 mL) Cup Oreo Baking Crumbs
• 3 Tbsp. (45 mL) butter, melted
• 1 1/2 (375 mL) cups canned pumpkin
• 3 eggs
• 1/2 cup (125 mL) firmly packed brown sugar
• 1 1/2 tsp. (7.5 mL) ground cinnamon
• 1/2 tsp. (7.5 mL)ground ginger
• 1/2 tsp. (7.5 mL) ground nutmeg
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 (125 mL)cup sugar
• 1 Tbsp. (15 mL) cornstarch
• 2 oz. Baker's Semi-Sweet Chocolate, Melted
• 1 cup (250 mL) whole pecans

Directions:

1. Combine crumbs and butter. Press onto bottom of 9-inch springform pan.

2. Whisk together pumpkin, eggs, brown sugar, cinnamon, ginger and nutmeg.
3. Beat cream cheese, sugar and cornstarch in large bowl; blend in pumpkin mixture. Pour over crust. Bake at 350°F for 50 to 55 min. or until centre is just set. Remove from oven, cool 5 min. and run knife around rim of pan. Cool completely at room temperature. Refrigerate overnight.
4. Remove side of pan. Drizzle chocolate in random pattern over cheesecake. Place pecans around side and in circle in top of cheesecake.