Categories: Not tried, dessert, halloween
Ingredients
- Gingersnap cookie crust:
- 1 c gingersnap cookie crumbs
- 1/2 c graham cracker crumbs
- 1/4 c sugar
- 1/2 c butter or margarine, melted
- Pie:
- 4 pkg (8 oz each) cream cheese, softened
- 1/2 c sugar
- 6 eggs
- 1 c sour cream
- 1 c solid pack pumpkin
- 2 T all purpose flour
- 2 t ground cinnamon
- 1/2 t ground ginger
- 1/2 t ground allspice
- 3 oz semisweet chocolate, melted
Directions
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Prepare gingersnap crust:
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eheat oven to 350. Combine cookie and cracker crumbs and sugar in small bowl and melt in butter. Press into pan and bake 8 minutes
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crease oven temp to 425. beat cream cheese in large bowl until fluffy. Beat in sugar and eggs one at a time. Add sour cream, pumpkin, flour, and spices, beat well. Pour 2 cups batter into small bowl. Stir in chocolate.
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Pour remaining batter into prepared crust. Spoon chocolate batter in large swirls over batter in pan, draw knife through mixture to marbelize
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Bake 15 min. Reduce oven temp to 300, bake 45 min (center of cheesecake will not be set) turn oven off. let cheesecake stand in oven with dor slightly ajar 1 hour. Cool to room temperature in pan on wire rack. Cover, refrigerate in pan overnight.