Pumpkin-Chocolate Cheesecake Pie |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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I saw this in my Mom's Better Homes and Gardens magazine and I just had to write it down. It sounded so good. Ingredients:
1 deep dish pie shell |
12 ounces cream cheese, softened |
1/4 cup sugar |
1 egg, lightly beaten |
3/4 cup semisweet chocolate, finely chopped |
1 (15 ounce) can pumpkin |
2/3 cup brown sugar |
2 teaspoons pumpkin pie spice |
4 eggs, lightly beaten |
3/4 cup half-and-half or 3/4 cup light cream |
chopped chocolate (optional) |
Directions:
1. Preheat oven to 450 degrees.
2. Line crust with double thickness of aluminum foil and bake for 8 minutes.
3. Remove foil and bake for 6 more minutes.
4. Cool the crust.
5. Reduce oven temperature to 375 degrees.
6. In medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth.
7. Spread cream cheese mixture in the cooled crust.
8. Sprinkle with the chopped chocolate.
9. In a bowl combine pumpkin, brown sugar and spice.
10. Stir in 4 eggs.
11. Gradually stir in half and half.
12. Slowly pour pumpkin mixture onto the chocolate layer.
13. Cover pie edge with foil so it will not burn.
14. Bake 60-65 minutes or until a knife inserted near the center comes out clean.
15. Cool on a wire rack.
16. Refrigerate within 2 hours.
17. Top with more chopped chocolate if desired.
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