Pumpkin Chocolate Cheesecake Pie
Makes 8 servings
1 deep-dish 9 1/2- or 10" pie shell
1 1/2 (8-ounce) packages cream cheese, room temperature
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces 1 can (15 ounces) pumpkin
2/3 cup packed brown sugar
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half cream
Chopped chocolate for garnish (optional)
.
Preheat oven to 450 degrees.
Line pastry shell with double-thickness of foil. Bake in preheated oven 8
minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire
rack. Reduce oven temperature to 375 degrees.
In medium bowl, beat cream cheese, granulated sugar and beaten egg on low
speed until smooth. Spread in cooled pastry shell. Sprinkle with chopped
chocolate.
In another bowl, combine pumpkin, brown sugar and spice. Stir in the 4 eggs.
Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate
layer. To prevent overbrowning, cover piecrust edge with foil or pie shield.
Bake in preheated oven 60 to 65 minutes, until knife inserted near center
comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate
within 2 hours. Top with chopped chocolate.