Update my dinner status, I'm making this tonight.
Servings: 1 Cake
Total Time (median): tell us
Ingredients
Preparation
Crust: Heat oven to 350F 180C. Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes. Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50-55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Serves 10-12. Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Bakers Semi-sweet Chocolate over hot water. Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake. Source: Philadelphia Cream Cheese promo in Canadian Living magazine [Nov 94] [-=PAM=-] From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
