PUMPKIN-CHOCOLATE CHEESECAKE PIE
I saw this in my Mom's Better Homes and Gardens magazine and I just had to write it down. It sounded so good.
Provided by michelles3boys
Categories Cheesecake
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Line crust with double thickness of aluminum foil and bake for 8 minutes.
- Remove foil and bake for 6 more minutes.
- Cool the crust.
- Reduce oven temperature to 375 degrees.
- In medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth.
- Spread cream cheese mixture in the cooled crust.
- Sprinkle with the chopped chocolate.
- In a bowl combine pumpkin, brown sugar and spice.
- Stir in 4 eggs.
- Gradually stir in half and half.
- Slowly pour pumpkin mixture onto the chocolate layer.
- Cover pie edge with foil so it will not burn.
- Bake 60-65 minutes or until a knife inserted near the center comes out clean.
- Cool on a wire rack.
- Refrigerate within 2 hours.
- Top with more chopped chocolate if desired.
Nutrition Facts : Calories 488.8, Fat 32.2, SaturatedFat 16.7, Cholesterol 171.5, Sodium 289.2, Carbohydrate 45.4, Fiber 3, Sugar 27.2, Protein 10.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love