Layered Pumpkin Chocolate Cheesecake

By doodanger

Ingredients

• 2 cups graham crumbs
• 1/2 cup butter, melted
• 2 eggs
• 1 1/2 cup canned pumpkin
• 1 cup packed brown sugar
• 1 tsp. each.. ground cinnamon, ground ginger, ground nutmeg
• 1/2 tsp. ground allspice
• 2 pkgs. (250g. each) Phili brick cream cheese, softened
• 2 oz. baker's white chocolate
• 3 tbsp. half and half

Preparation

Step 1

Heat oven to 350F.

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 minutes, or until centre is set; cool completely.

Microwave chocolates and half and half in microwavable bowl on medium 1 1/2 minutes or until chocolates are almost melted, stirring after 1 minute; 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