Between the graham cracker crust and the creamy chocolate top, there's a luscious layer of pumpkin cheesecake-making this layer after layer of luscious!
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 4h
Yield 24 servings
Number Of Ingredients 11
Steps:
- 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 creamy. Add pumpkin mixture; mix just until blended. Pour over crust.
- Bake 23 to 25 min. or until center is set; cool completely.
- Microwave chocolates and COOL WHIP in microwaveable bowl 1-1/2 min. or until chocolates are almost melted, stirring after 1 min.; stir until chocolates are completely melted and mixture is well blended. Spread over cheesecake.
- Refrigerate 2 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 170 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 14 g, Protein 3 g
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