*  Exported from  MasterCook  *
 
                         Pumpkin Harvest Cheesecake
 
 Recipe By     : Philadelphia Cream Cheese
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecake
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   C            Chocolate wafer crumbs
      1/3   C            Pecans, finely chopped
    3       Tb           Butter
    1 1/2   C            Canned pumpkin
    3                    Eggs, room temperature
      1/2   C            Brown sugar, firm packed
    1 1/2   Ts           Cinnamon
      1/2   Ts           Ground ginger
      1/2   Ts           Nutmeg
    3       Pk           Cream Cheese, 8 Oz. Pkgs.
                         - softened
      1/2   C            Sugar
    1       Tb           Cornstarch
 
   Crust: Heat oven to 350F/180C. Combine first three
   ingredients and press onto bottom of a 9-inch
   springform pan. Bake 10 minutes.
   
   Filling: Whisk together pumpkin, eggs, brown sugar and
   spices. Using electric mixer, beat cream cheese, sugar
   and cornstarch; blend in pumpkin mixture. Pour over
   crust. Bake 50-55 minutes, or until centre is just set.
   
   Remove from oven and run knife around rim of pan. Cool
   thoroughly at room temperature. Refrigerate overnight.
   
   Serves 10-12.
   
   Variations: Drizzle  chocolate in random pattern over
   cheesecake using an easy piping technique. Simply melt
   2 squares of Baker’s Semi-sweet Chocolate over hot
   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.
   
   Source: Philadelphia Cream Cheese promo in Canadian
   Living magazine [Nov 94]
 
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