"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Pumpkin Chocolate Cheesecake Pie Recipe

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This recipe for Pumpkin Chocolate Cheesecake Pie, by , is from Family Favorites 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 Pie Shell
12 oz cream cheese, softened (1 1/2 8 oz. pkgs.)
1/4 cup sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet pieces
1 15 oz. can pumpkin
2/3 cup packed brown sugar
2 t. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half
Chopped chocolate (optional)

1. Bake pie shell for 6-8 minutes in pie dish. Remove and cool. Set heat to 375.
2. In medium bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning cover pie edge with shield or foil.
4. Bake 60-65 minutes or until knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate 2 hours. Top with chopped chocolate.




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