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Recipe Summary

prep:
25 mins
chill:
overnight
bake:
1 hr 20 mins at 350°
microwave:
1 min
Servings:
16
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Ingredients

CRUST
FILLING

Directions

Instructions Checklist
  • Heat oven to 350° F. Wrap bottom and side of a 9-inch springform pan with foil.

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Crust
  • Mix together cookie crumbs, sugar and butter. Press over bottom and partially up side of prepared pan. Refrigerate while making filling.

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Instructions Checklist
Filling
  • In a large bowl, beat cream cheese until smooth. Beat in sugars, cornstarch and pumpkin pie spice until combined. Beat in pie mix, and eggs one at a time; add vanilla and beat until smooth. Reserve 1/2 cup batter.

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  • Microwave chocolate for 30 seconds, stir and microwave another 15 seconds. Stir again and mix into reserved batter; microwave an additional 15 seconds.

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Instructions Checklist
  • Pour batter into prepared pan. Dollop heaping tablespoons of the chocolate mixture over top of cake and swirl with a small knife or spatula. Place in roasting pan, adding enough hot water to come halfway up side of foil.

Instructions Checklist
  • Bake at 350° F for 70 to 80 minutes, until just set. Run a knife around edge of pan. Cool in pan on rack. Cover; refrigerate overnight. Remove side of pan to serve.

Tips

Check for doneness by gently shaking pan; center of cheesecake should jiggle slightly.

Nutrition Facts

370 calories; total fat 24g; saturated fat 14g; cholesterol 115mg; sodium 267mg; carbohydrates 33g; fiber 2g; protein 7g.

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