Layered Pumpkin-Chocolate Cheesecake

By carol gorman

Ingredients

• 2 cups graham crumbs
• 1/2 cup butter, melted
• 2 eggs
• 1-1/2 cups canned pumpkin
• 1 cup packed brown sugar
• 1 tsp. each ground cinnamon, ground ginger, ground nutmeg
• 1/2 tsp. ground allspice
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 2 oz. Baker's Semi-Sweet Chocolate
• 2 oz. Baker's White Chocolate
• 3 Tbsp. half-and-half

Preparation

Step 1

Heat oven to 350ºF.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press onto bottom of prepared pan. Bake 10 min.; cool.

Mix eggs, pumpkin, sugar and spices until blended. Beat cream cheese in medium bowl with mixer until light and fluffy. Add pumpkin mixture; mix just until blended. Pour over crust.

Bake 23 to 25 min. or until centre is set; cool completely.

Microwave chocolates and half-and-half in microwaveable bowl on MEDIUM 1-1/2 min. or until chocolates are almost melted, stirring after 1 min.; stir until completely melted. Spread over cheesecake.

Refrigerate 2 hours or until firm. Use foil handles to lift cheesecake from pan before cutting into squares.