This post is way late, like almost 2 months late! I made this cheesecake for Thanksgiving this year! It was quite yummy!
Ingredients:
For the crust:
1 box of chocolate wafers crushed
2 tablespoons of sugar
6 tablespoons of butter, melted
For the filling:
1 1/2 pounds of cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tablespoons of cornstarch
1 teaspoon of pumpkin pie spice
1 cup pumpkin pie mix
4 eggs
1 teaspoon of vanilla
1/2 cup milk chocolate baking chips
Directions:
- Heat oven to 350 degrees. Wrap bottom and sides of spring form pan with cooking spray.
- To make the curst, mix together cookie crumbs, sugar and butter. Press over bottom and partially up side of spring form pan. Refrigerate while making filling.
- For the filling, in a large bowl, beat cream cheese until smooth. Beat in sugars, cornstarch and pumpkin pie spice until well combined. Beat in pie mix and eggs. Add vanilla and beat until smooth. Reserve 1/2 cup batter.
- Microwave chocolate for 30 seconds, stir and microwave another 15 seconds. Stir again and mix into reserved batter, microwave an additional 15 seconds.
- Pour batter into prepared pan. Dollop tablespoons of the chocolate mixture over top of cheesecake, swirl with a small knife or spatula. Place in roasting pan, adding enough hot water to come halfway up side of foil.
- Bake at 350 for 70 to 80 minutes, until just set. Run a knife along the edge of pan. Cool on rack. Cover, refrigerate overnight.
Enjoy!
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