Give Thanks: Chocolate-Glazed Pumpkin Pie Cheesecake

Chocolate-Glazed Pumpkin Pie Cheesecake

Thanksgiving is right around the corner, a wonderfully gluttonous day during which Americans will consume nearly three times their recommended daily calorie count. Sure, plates will be piled high with the usual suspects -- slices of roasted turkey, heaping mounds of stuffing, fluffy mashed potatoes swimming in gravy -- but what about dessert? While pumpkin, apple and pecan pies are the most popular Thanksgiving pie flavors, who says you can't kick dessert up a notch?

Dress up that classic apple pie with a generous drizzle of caramel. Add a shot of bourbon to your tried-and-true pecan pie to give it an adult twist. Or better yet, serve guests this Chocolate-Glazed Pumpkin Pie Cheesecake. Rich, creamy and altogether dreamy, it's a Thanksgiving dessert guaranteed to disappear.

CHOCOLATE-GLAZED PUMPKIN PIE CHEESECAKE
Recipe adapted from Better Homes and Gardens

INGREDIENTS:

• Nonstick cooking spray
• 1/4 cup butter, melted
• 1 1/2 cups finely crushed chocolate wafer cookies (about 24 cookies)
• 1 8 ounce package cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 15 ounce can pumpkin
• 1 teaspoon vanilla
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup chopped dark chocolate
• 1/3 cup whipping cream
• 2 ounces milk chocolate pieces or white baking pieces (about 1/3 cup), melted (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.

2. In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture into baked crust.

3. Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.

4. In a small microwave-safe bowl combine dark chocolate and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more. If desired, drizzle with milk chocolate.