Ingredients

How to make it

  • FOR THE CRUST

  • Heat oven to 300 degrees. Wrap the outside bottom of a 9-inch springform pan to prevent drips. Spray the inside of the bottom and 1 inch up the side of the pan with baking spray. In a large bowl, crush the chocolate graham crackers and add the melted butter. Press crumb mixture in the bottom of the pan. Bake for 10 minutes and allow to cool for 5 minutes and place in the refrigerator until ready to use.
  • FOR THE FILLING

  • In a medium bowl, mix the flour, pumpkin puree, and pumpkin spice and set aside. In a large mixing bowl, beat cream with medium speed cheese until smooth and creamy and add sugars until smooth. On low speed, add eggs (one at a time) until blended. Gradually add the pumpkin mixture until smooth. Pour filling over crust. Bake for 90 minutes or until edges of cheesecake is set and the center still slightly giggles when moved. Turn the oven off and open the door about 4 inches. Keep the cheesecake in the oven for 30 minutes (to prevent cracking to top). Carefully remove and allow to cool on cooling rack for an additional 30 minutes and refrigerate for at least 6 hours or overnight before serving.
  • FOR THE TOPPING

  • Sprinkle the chopped pecans on top of the cheesecake. Place the chopped bittersweet chocolate and oil in a microwave safe bowl and cook on high (uncovered) for about 60 seconds, stirring every 20 seconds until melted. Drizzle over chopped pecans with melted chocolate and caramel.

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