Coffeeshop Author Talk Magazine October 2013, Vol. I, Issue IV | Page 4

Spider Web Pumpkin Cheesecake 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 tipsSIZE-WISELooking 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 EASYFor 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. Recipe Courtesy of http://www.KraftRecipes.com