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Pumpkin Chocolate Cheesecake


Prep Time
15 minutes

Cook Time
45-50 minutes


For the crust:

2 packages Wildtree Dessert Bar Crust

8 tablespoons butter, softened


For the filling:

2 pounds cream cheese, softened

1/8 teaspoon salt

1 ½ cups granulated sugar

1/3 cup sour cream

4 tablespoons Wildtree Pumpkin Chocolate Cheesecake Blend

2 large egg yolks

6 large eggs

Nutritional Info





Saturated Fat:












Pumpkin Chocolate Cheesecake - Wildtree Recipes
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Method of Preparation

Preheat oven to 350°F. Prepare the crusts according to package directions and press into the bottoms of two 9-inch glass pie pans. Bake in the pans for 15-20 minutes or until brown and slightly cracked. Remove from oven and set aside to cool. Reduce the oven temperature to 325°F. In a stand mixer with the paddle attachment, beat cream cheese at medium low speed. Add salt and ¾ cup sugar and beat until combined, about 1 minute. Add the remaining sugar and beat until combined. Add the sour cream and Wildtree Pumpkin Chocolate Cheesecake Blend and beat until combined. Add in the egg yolks and beat until thoroughly mixed in. Add the eggs 2 at a time, waiting until they are incorporated to add the next two. Fill the pie pans to the rim with cheesecake mixture and place them on a sheet pan filled with water in the oven. Make sure the water comes at least ¾ of the way up the side of the pie pans. Cook for 45-50 minutes, remove the pans from the oven and let cool to barely warm. Wrap in plastic wrap and refrigerate until completely cool before serving.

Meal Type:
Sugar & Spice,  Kid Friendly

Wildtree Product(s):
Dessert Bar Crust   Pumpkin Chocolate Cheesecake Blend  

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