Any or all of the above is good all year long. But the closer we get to Thanksgiving, the more there seems to be around.
I love pumpkin pie. Pumpkin cheesecake rocks. But above all, I’m a chocolate freak.
This year, as my family’s traditional Pie Lady, I decided to combine all three loves.
I’m making a Chocolate Pumpkin Cheesecake in addition to Pecan, Fruit, Pumpkin, and Chocolate Mousse. I found the recipe online, but like everything else I cook, I changed it up to make it my own.
1 Graham Cracker Pie Shell (Bought or homemade)
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
1 Tub Cool Whip
Prep Time: 25 mins
Total Time: 1 1/2 hrs
1 Preheat oven to 375 degrees.
2 In medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth.
3 Spread cream cheese mixture in the crust.
4 Sprinkle with the chopped chocolate.
5 In a bowl combine pumpkin, brown sugar and spice.
6 Stir in 4 eggs.
7 Gradually stir in half and half.
8 Slowly pour pumpkin mixture onto the chocolate layer.
9 Bake 60-65 minutes or until a knife inserted near the center comes out clean.
10 Refrigerate to cool
11 Add layer of Cool Whip
12 Top with more chopped chocolate
I’ll let you know how it turns out, since this first one is for home