1 1/2 Cups Graham Cracker Crumbs 1/4 Teaspoon Salt 6 Tablespoons Sugar 1 1/2 Teaspoon Cinnamon 6 Tablespoons Butter, Melted 1/8 Teaspoon Allspice 12 Ounces Cream Cheese, Softened 1/4 Teaspoon Nutmeg 3/4 Cup Sugar 2 Tablespoons Semisweet 2 Eggs -Chocolate, Melted 1 Cup Fresh Or Canned Pumpkin Puree
Combine graham cracker crumbs and sugar; pour over butter and mix well. Press into bottom of springform pan. Cream the cream cheese, add sugar and beat well. Add eggs, beat until smooth. Combine pumpkin, salt and spices; blend well. Add pumpkin mixture to cream cheese slowly while stirring continuously. Pour over crust. Drizzle over melted chocolate and run a knife through batter in a criss-cross motion to create a swirling pattern with the chocolate. Bake at 325 degrees for 50 to 60 minutes.
2007 Recipe - Julie Shaw
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"My labmate Julie made this around Thanksgiving one year using one of the French pumpkins our PI's husband had grown in their back yard. I like to add a bit more chocolate and make creative patterns on top of the cheesecake. " - April Ferre
