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.
***NOTE***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!!!