Well it’s officially November and I am so excited! I love the holidays and all the yummy food that goes along with them. I don’t usually buy magazines but if I do they are almost always about food (shocker). I found this recipe in Better Homes and Gardens Holiday Recipes edition, along with several other recipes that I can’t wait to try. I’ve said it once and I will probably say it 100 more times, I am no baker. In fact, after buying all of the ingredients I realized that I didn’t even own a 9 inch pie pan as needed for the recipe. I used a spring form pan and I think it turned out even better. I love the clean edge that a spring form pan gives. Unlike a lot of recipes out there, this is more pumpkin pie than it is cheesecake but the velvety texture of cheesecake will be undeniable with your first bite. Oh and the chocolate glaze? Fuhget about it!

P.S.  This is not under 500 calories. Would you really want to eat a diet chocolate glazed pumpkin pie cheesecake? I think not.

Nonstick cooking spray

¼ cup butter, melted

1 ½ cups finely crushed chocolate wafer cookies (about 24 cookies)

1 8 oz package cream cheese, softened

1 cup sugar

3 eggs

1 15 oz can pumpkin

1 teaspoon vanilla

½ teaspoon pumpkin pie spice

¼ teaspoon salt

1 cup chopped dark chocolate

1/3 cup whipping cream

1/3 cup milk chocolate pieces (2 ounces), melted

Additional Optional Garnish: Caramel sauce, chopped walnuts, cinnamon

 
Preheat oven to 350. Lightly coat a 9 inch pie plate (or spring form pan) with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate, press evenly onto bottom up side. Bake for 5 minutes. Cool on a wire rack.

In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice and salt. Pour pumpkin mixture into baked crust. Bake about 40 minutes or until mixture is slightly puffed around edges and just set in the center. Cool on wire rack for 1 hour.
In a small microwave safe bowl combine dark chocolate and whipping cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute. Stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly.
Chill, uncovered for 1 hour. Cover and chill for 2 to 24 hours more. If desired
drizzle with milk chocolate, caramel, chopped walnuts and cinnamon.