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Desserts

Spider Web Pumpkin Cheesecake

Spider Web Pumpkin Cheesecake recipe
photo by:kraft
Canned pumpkin and pumpkin pie spice gives this cheesecake its autumnal appeal. Try the ol' toothpick-through-the-drizzle trick for the spider web effect.
time
prep:
15 min
total:
6 hr 10 min
servings
total:
16 servings
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What You Need

18
 OREO Cookies, finely crushed (about 1-1/2 cups)
2
Tbsp.  butter or margarine, melted
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  sugar
1
can  (15 oz.) pumpkin
1
Tbsp.  pumpkin pie spice
3
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
oz.  BAKER'S Semi-Sweet Chocolate
1
tsp.   butter or margarine

Make It

HEAT oven to 350°F.

MIX cookie crumbs and melted butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim.

MICROWAVE chocolate and 1 tsp. butter in microwaveable bowl on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web. Refrigerate 4 hours.

Kraft Kitchens Tips

Size-Wise
Looking for a dessert to make for Halloween? This special-occasion dessert is sure to fit the bill since it makes enough to serve a crowd of 16.
Make it Easy
For easy drizzling, pour melted chocolate into small plastic bag. Snip off a small piece from one of the bottom corners of the bag. Gently squeeze bag to drizzle chocolate over cheesecake as directed.
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