Chocolate Pumpkin Cheesecake

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!

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