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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Pumpkin Cheesecake Recipe

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This recipe for Chocolate Pumpkin Cheesecake is from Mom Knows Best , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Crust:
1 1/2 cup graham cracker crumbs
1/4 cup dark brown sugar
5 Tbsp. butter, melted
1 tsp. vanilla extract
1/4 tsp. cinnamon
pinch of nutmeg

For Cheesecake:
4.4 oz. chocolate bar, broken in pieces
3 (8 oz.) cream cheese packs
1 cup pumpkin puree
2 Tbsp. sour cream
2 eggs
1 tsp. vanilla extract
1 1/2 Tbsp. corn starch
1 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. all spice
1/ tsp. nutmeg

For Topping:
1 cup pecans
Chocolate syrup
Directions:
Directions:
Grease a 9 inch spring form, set aside. Preheat the oven to 325º.
For crust:
Mix the ingredients for the crust, very well, until all evenly incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side. Lay the chocolate pieces all over the crust, evenly.
For cheesecake:
Start beating the cream cheese in a mixture until smooth, about 2 minutes. Add the vanilla extract, sour cream and pumpkin puree. Add the eggs, one at a time, beating after each addition. Add sugar, spice and corn starch. Make sure that all ingredients are well combined. Pour the cheesecake batter into the pan with crust. Sprinkle the pecans over the top. Bake for 50 to 55 minutes. Cool completely and drizzle with chocolate syrup.

 

 

 

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