Wednesday, October 7, 2009
Ed loves anything chocolate. Cheesecake is his all time favorite. Pumpkin desserts of any sort are welcome. When I saw this recipe (clipped from a magazine, maybe Southern Living?) which combined all three, I knew it had to be a winner!
My sister was here helping me with applesauce yesterday and she made this for us. With a cheesecake bottom, this is certainly a pleasant twist to the usual pumpkin pie! Just make sure you have a deep dish pie pan or it will never fit all the good stuff!
1 deep dish unbaked pie shell
12 oz cream cheese (1 1/2 packages)
1/4 cup sugar
3/4 cup finely chopped semisweet chocolate
2 cups pumpkin puree
2/3 cup brown sugar
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
3/4 cup milk
In bowl, combine cream cheese, sugar, and 1 egg. Beat until smooth. Spread in unbaked pastry shell. Sprinkle with chopped chocolate.
In bowl, combine pumpkin, brown sugar, and spices. Stir in beaten eggs and milk. Slowly pour pumpkin mixture on chocolate layer.
Bake at 375 degrees for 65 minutes or until center is set. Cool. Refrigerate. Garnish with chopped chocolate if desired. Serve.
For more great pumpkin ideas, go to Tammy's Recipes In-Season Recipe Swap.