Pumpkin harvest cheesecake

Yield: 1 Cake

Ingredients:

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
3x250g - softened
1/2 c Sugar
1 tb Cornstarch

Instructions:

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] [-=PAM=-]