Sunday, November 21, 2010

Pumpkin- Chocolate Cheesecake

I made the desserts for my family Thanksgiving this weekend. I found this recipe a few years ago when I made it for the first time. I changed a few things and didn't follow the recipe. (read note below) It's probably important to follow the recipe. This took me at least an hour and half to make. Mainly the bake time. Unfortunately this isn't a healthy dessert, but really, is anything at Thanksgiving dinner? It's so yummy that I had the leftovers for breakfast this morning. It's not uncommon for me to eat desserts for breakfast. :) Enjoy!

Pumpkin Chocolate Cheesecake

1 pie crust
12 oz. cream cheese softened (1 1/2 8oz pkgs.)
1/4 c sugar
1 egg lightly beaten
3/4 c mini chocolate chips
1 15oz. can of pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs lightly beaten
3/4 cup half and half or light cream

1. Preheat oven to 450 degrees. Place pie crust in pie pan. Flute edges. Line crust with double thickness foil. Bake 8 minutes. Remove foil. Bake 6 minutes until golden. Cool. Reduce oven temperature to 375 degrees.

2. In a medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg. Beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.


3. In bowl combine pumpkin, brown sugar and spice. Stir in 4 eggs. Gradually stir in half and half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.


4. Bake 60-65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hours. Top with chopped chocolate.

For some reason I thought I could just skip step 1. I just baked the whole thing on 375. You CAN do this, but beware its gonna take at least 10-15 minutes longer to bake and the crust might be a little toasty.

Happy Thanksgiving and Happy Eating!!!

1 comment:

Jason Ryan said...

I might just have to try this one on Thursday. That looks amazing!