Ingredients
- CRUST
- 1 1/2 cups thin chocolate wafer fookie crumbs (about 30 cookies)
- 1/4 cup butter, melted
- FILLING
- 1/4 cup flour
- 2 tea. pumpkin pie spice
- 1 can (15 oz) pumpkin
- 4 pkg. (8 oz each) cream cheese, softened
- 1 cup packed brown sugar
- 2/3 cup sugar
- 5 eggs
- TOPPING
- 1/2 cup pecans, chopped and toasted
- 2 oz. bittersweet baking chocolate, coarsely chopped
- 1 Tbsp. vegetable oil
- 1 cup caramel topping
Preparation
Step 1
Heat oven to 300 degrees. Wrap foil around outside of bottom and side of 9" sprinform pan to prevent drips. Spray bottom and 1" up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1" up side of pan. Bake crust 8-10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.
Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.
Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheese cake is set but center still jiggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4". Let cheesecake remain in oven 30 minutes.
Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.
To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving.