This recipe sounds slightly complicated but in truth it is relatively easy. I have a personal bad habit of adding chocolate to most all of my crusts, this is easy enough to explain, my crusts have an issue with crumbling. If you add extra butter this is not very often an issue. Some people find chocolate to rich an additive, if that is the case feel free to remove it. It is always fun to change recipes so I challenge you to trying different ingredients. Next time it may just be pumpkin spice instead of all the different spices. Remember adventure is out there and every recipe book has at least one good recipe.
2 Cups Cinnamon Graham Crackers
¼ Cup Melted Butter
1/3 cup milk (the richer the better but skim works too)
½ cup semisweet chocolate chips
32oz Cream Cheese soft (4 8oz packages)
1 ½ Cup Sugar
4 Eggs (room temp)
1 Can Pumpkin Puree (not pumpkin pie mix)
1 ½ Tsp Ginger
1 Tsp Cinnamon
¼ Tsp Nutmeg
Food processor (or a zip-block to crush graham crackers)
Hand mixer (or kitchen aid, or just a spatula for the truly dedicated)
9inch Springform pan
- Preheat oven to 300*
- Grease Springform pan with shortening.
- Crush graham crackers and combine with butter.
- Press into pan creating 1 inch border on sides if possible.
- Cook 10 min and cool 5 min.
- Microwave milk for 30-60sec.
- Pour chocolate into milk and let sit for 2 min.
- Stir until blended then layer on top of crust.
- Put in freezer until filling is prepared.
- In a large bowl use hand mixer to cream the cheese into a smooth texture.
- On low slowly add sugar then eggs 1 at a time until blended.
- Spoon 3 cups of mixture into pan evenly.
- Add remaining spices (Cinnamon, Ginger, Nutmeg) and pumpkin to remaining mix.
- Pour remaining mix on top of original.
- Bake for 1hr 25-30min (or until there is a slight jiggle left).
- Turn oven off and prop door open leaving cheesecake in the oven for another 30min.
- Remove from oven and run knife around edges.
- Let stand for 30 min then cover and refrigerate. (ideally between 6-24hrs)