Pumpkin Chocolate Cheesecake

My Thanksgiving contribution consisted of a pumpkin chocolate cheesecake, requested especially by Andy. Here is my first attempt. There are changes that I'll make for sure, it wasn't sweet enough or cheese-cakey enough, but it was met with satisfaction from the family so that's good! We spent our holiday with Andy's family in Medford, and had a VERY relaxing day, so much to be thankful for. I forgot to take a picture of the sliced pie too, whoops!

Another silly thing to be thankful for - I got to use my parent's kitchen which has 3x the counter space and an amazing oven. So baking was actually fun! Hope you had a great holiday!

GINGERSNAP CRUST

(Used Trader Joe's Gluten-Free Gingersnaps)

CREAM CHEESE FILLING

SPRINKE CREAM CHEESE LAYER WITH CHOPPED CHOCOLATE

SPREAD ON PUMPKIN LAYER

BAKE! Pumpkin Chocolate Cheesecake Pie (BH & G)

1 pie shell (I made a gingersnap pie crust w/crushed gingersnap, melted butter, and cinnamon)

12 oz. cream cheese, softened

1/4 c. sugar

1 egg, lightly beaten

3/4 c. semisweet chocolate, finely chopped

15 oz (1 can) pumpkin

2/3 c. brown sugar

2 tsp. pumpkin pie spice

4 eggs, lightly beaten

3/4 c. half and half or light cream

chopped chocolate for garnish

Bake and cool crust (unless already prepared). Heat oven to 375 degrees. In medium mixing bowl combine cream cheese, 1/4 c. sugar and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in the cool crust. Sprinkle with the chopped chocolate. 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. 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, and serve with homemade whipped cream.