Festive Pumpkin Cheesecake
  • Servings: 12
  • 1 cup Oreo baking crumbs
  • 3 tablespoons butter, melted
  • 1-1/2 cups canned pumpkin
  • 3 eggs
  • 1/2 cup firmly packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 squares semisweet baking chocolate, melted
  • 1 cup whole pecans
  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 350ºF for 50 to 55 min. or until center 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.
  5. Special Extra: For easy drizzling, pour melted chocolate into small plastic bag. Poke a small hole in bottom of bag and squeeze out chocolate.