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Pumpkin-Chocolate Cheesecake Pie

Kraft Memeber Recipe
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kraft
Makes: 8 servings Total Time: 3 hr 13 min
Category: Desserts Sub Category: Pies

what you need
  • 1 deep dish pie crust
  • 1 pkg. cream cheese, softened
  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 3/4 cup semi-sweet chocolate, chopped
  • 1 can pumpkin
  • 2/3 cup brown sugar
  • 2 tsp. pumpkin pie spice
  • 4 eggs, lightly beaten
  • 3/4 cup half-and-half milk
  • Remaining chocolate, chopped
make it
1. Preheat oven to 450 degrees F. Line crust with double thickness of aluminum foil and bake for 8 minutes. Remove foil and bake for 6 more minutes. Cool the crust.

2. Reduce oven temperature to 375 degrees F. In medium mixing bowl, combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in the cooled crust. Sprinkle with the chopped chocolate.

3. In a bowl, combine pumpkin, brown sugar and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture onto the chocolate layer. Cover pie edge with foil so it will not burn.

4. Bake 60-65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours. Top with more chopped chocolate if desired.
Notes
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