Ingredients: |
Ingredients: The Crust:
1 ½ c. thin chocolate wafer cookie crumbles (about 30 cookies)
¼ c. melted butter or margarine
The Filling:
¼ c. all-purpose flour
2 tsp. pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages softened (8 oz each) cream cheese
1 c. packed brown sugar
2/3 c. granulated sugar
5 eggs
The Topping:
½ c. chopped pecans, toasted
2 oz. bittersweet baking chocolate, coarsely chopped
1 tsp. vegetable oil
1 c. caramel topping
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Directions: |
Directions:Heat oven to 300°F. Wrap foil around outside of bottom and side of a 9 inch spring form pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust for 8 to 10 minutes or until set. Cool at room temperature for 5 minutes. Refrigerate for about 5 minutes or until completely cooled. Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin, set aside. In a large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes or until the edge of the cheesecake is set but center still jiggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven for 30 minutes. Cool in pan on cooling rack for 30 minutes. Refrigerate at least 6 hours or overnight before serving. Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute for 1 minute and 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans. To serve run knife around edge of pan to loosen cheesecake, carefully remove side of pan. Drizzle caramel topping over each serving. Store covered in refrigerator. Note - To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat for 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown. |
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