SPIDER WEB DRIZZLE PUMPKIN CHEESECAKE

Spider Web Drizzle Pumpkin Cheesecake image

Dress up a classic for the season when you try the Spider Web Drizzle Pumpkin Cheesecake. Canned pumpkin and pumpkin pie spice team up to give this drizzle pumpkin cheesecake its autumnal appeal. Try the ol' toothpick-through-the-drizzle trick for the spider web effect.

Provided by My Food and Family

Categories Dairy

Time 6h10m

Yield 16 servings

Number Of Ingredients 10

Ingredients

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
3 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 oz. BAKER'S Semi-Sweet Chocolate
1 tsp. butter or margarine

Steps:

Heat oven to 350°F.
Combine cookie crumbs and melted butter; press onto bottom of 9-inch springform pan sprayed with cooking spray.
Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim.
Microwave chocolate and 1 tsp. butter in microwaveable bowl on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted and mixture is well blended. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web as shown in photo. Refrigerate 4 hours.

Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 95 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g