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Receta Pumpkin Harvest Cheesecake

Name: Pumpkin Harvest Cheesecake
Ingredients: 3/4 c. Chocolate wafer crumbs; 1/3 c. Pecans, finely minced; 3 Tbsp. Butter; 1 1/2 c. Canned pumpkin; 3 x Large eggs, room temperature; 1/2 c. Brown sugar, hard packed; 1 1/2 tsp Cinnamon; 1/2 tsp Grnd ginger; 1/2 tsp Nutmeg; 3 pkt Cream cheese, 3x250g softened; 1/2 c. Sugar; 1 Tbsp. Cornstarch

de Global Cookbook

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Ingredientes

3/4 c. Chocolate wafer crumbs
1/3 c. Pecans, finely minced
3 Tbsp. Butter
1Â 1/2 c. Canned pumpkin
3 x Large eggs, room temperature
1/2 c. Brown sugar, hard packed
1Â 1/2 tsp Cinnamon
1/2 tsp Grnd ginger
1/2 tsp Nutmeg
3 pkt Cream cheese, 3x250g softened
1/2 c. Sugar
1 Tbsp. Cornstarch

Direcciones

Crust: Heat oven to 350F 180C. Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 min.
Filling: Whisk together pumpkin, Large eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mix. Pour over crust. Bake 50-55 min, or possibly till centre is just set.
Remove from oven and run knife around rim of pan. Cold thoroughly at room temperature. Chill overnight.
Serves 10-12.
Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply heat 2 squares of Baker's Semi-sweet Chocolate over warm 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.
Cream Cheese promo in Canadian Living magazine [Nov 94]