Categories: cheesecake

Ingredients

• 1 10" Ready Made Graham Cracker Pie Crust
• 1 16 oz. package of cream cheese
• 1/8 teaspoon cloves
• 1/4 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 cup sugar
• 1/8 cup brown sugar
• 1/2 cup pumpkin puree
• 4 xtra large eggs
• 1/2 cup heavy cream + 1 tablespoon
• 4 oz. semisweet chocolate chips

Directions

1. Preheat oven to 275 degrees.

2. With an electric mixer, whip the cream cheese.

3. Add the sugars, spices, and pumpkin whip again until blended.

4. Whip the eggs in one at a time.

5. Whip in the 1/4 cup of heavy cream.

6. Heat the additional cream and chocolate chips in a small sauce pan until chocolate is melted, stirring to blend.

7. Slowly swirl the chocolate mixture into pumpkin-cheese mixture (saving a tiny bit.)

8. Pour mixture into pie crust.

9. Make a design or swirl on top of the cheesecake with the tiny saved bit of leftover chocolate.

10. Bake for 1 hour.

11. Cool – Refrigerate for 2-3 hours.

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