1 hr 10 min
What You Need
1 cup Oreo Baking Crumbs
3 Tbsp. butter, melted
1-1/2 cups canned pumpkin
1/2 cup firmly packed brown sugar
1-1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1 Tbsp. cornstarch
2 squares Baker's Semi-Sweet Chocolate, melted
1 cup whole pecans
COMBINE crumbs and butter. Press onto bottom of 9-inch springform pan.
WHISK together pumpkin, eggs, brown sugar, cinnamon, ginger and nutmeg.
BEAT cream cheese, sugar and cornstarch in large bowl; blend in pumpkin mixture. Pour over crust. Bake at 350°F for 50 to 55 min. or until centre is just set. Remove from oven, cool 5 min. and run knife around rim of pan. Cool completely at room temperature. Refrigerate overnight.
REMOVE side of pan. Drizzle chocolate in random pattern over cheesecake. Place pecans around side and in circle in top of cheesecake.
kraft kitchens tips
For easy drizzling, pour melted chocolate into small plastic bag. Poke a small hole in bottom of bag and squeeze out chocolate.
*Ready In time does not include cooling and refrigeration time.