I made this for Thanksgiving, but it could easily make an appearance at Christmas time as well! It turned out very well...it tasted good and looked really pretty! Often, my cheesecakes crack on top, but this one was almost picture perfect! Too bad I don't have an actual good picture of it...that's what happens when I have a hundred things going on at once. This recipe came from The Hungry Mouse via Pinterest.
Brown Sugar Pumpkin Cheesecake with Chocolate Shortbread Crust
- Pour the filling into your cooled crust just until it fills the crust. Depending on how high up the sides of the pan your crust comes, you may wind up with a little extra filling. I had enough filling to fill a small store-bought graham cracker crust. So I made that for my Grandma!
- Pop the pan into your pre-heated 325-degree oven. Bake for 1 hour 15 minutes, until it *looks* set (i.e. firm and opaque) but the center jiggles a little when you move the pan.
- Turn the oven off, crack the oven door about 4 or 5 inches. Leave the cheesecake in there (with the door cracked open) for an additional 30 minutes.
- Then, let if finish cooling in the pan on a rack for another 30 minutes.
- Refrigerate for at least 6 hours or overnight before serving.
**Verdict - YUM! You could really taste the brown sugar and the chocolate shortbread was a different twist. It would also be awesome with a gingerbread crust! We also had cinnamon cool whip for the top, but it didn't really need it. Check out the original recipe post for step by step pics.
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