Chocolate-Crusted Pumpkin Cheesecake

Time needed
15 min preparation
+
90 min cooking
Serving Size / Yield
8-10 servings
Ingredients
- 30 chocolate cookies, processed into crumbs
- ¾ stick butter, softened
- 4 (8 oz.) packages cream cheese, softened
- 1 ¾ C. sugar
- 1 (15 oz.) can pumpkin
- 5 eggs
- 2 tsp. cinnamon
- ½ tsp. ginger
- ½ tsp. nutmeg
- ¼ tsp. ground cloves
- Dash salt
- 1 ½ tsp. vanilla extract
- 2 T. flour
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Directions
Preheat oven to 350 degrees. In a bowl, combine cookie crumbs with butter and press into a pie plate or springform pan. Bake for 10 to 15 minutes until firm. Remove from oven and set aside to cool. In a large bowl, use an electric mixer to combine cream cheese, and sugar until fluffy. Beat in pumpkin and add one egg at a time. Mix in cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth. Stir in flour and transfer filling into your crust. Bake for 1 hour and 20 minutes until center of cheesecake is firm. Refrigerate overnight for best results.
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