The other week at the store I picked up a pie pumpkin. I was thinking about making pumpkin pie, but wanted to try something different. I thought about it and decided a chocolate pumpkin cheese cake sounded yummy. After looking around on the internet I really didn’t find a recipe that I liked, so I created my own.
Step One:
Preheat oven to 325 degrees and grease a 9 inch spring form pan.
Step Two:
Make the crust and press it into the spring form pan. Bake it for five minutes. Place the pan on a cookie sheet to prevent spillage.
Step Three:
Melt the chocolate and vegetable shortening for the second layer. I did mine in the microwave in 20 second intervals.
Step Four:
Spread the melt chocolate over the crust. Top with the pecans and toffee.
Step Five:
Mix up the cheese cake layer and pour it over the chocolate layer. Note: I had some left over pumpkin cheese cake that did not fit in the pan.
Step Six:
Top the cake with pecans and toffee bits. Bake for about 70-80 minutes, or until cake is set.
Cut cake into pieces and drizzle with chocolate, and enjoy!
Linking up with: