WilTree Herb
My Account     •     My Basket     •     About Us     •     Contact Connect with Wildtree on FaceBook Connect with Wildtree on Twitter Connect with Wildtree on Pinterest Connect with Wildtree on Tumblr Connect with Wildtree on YouTube
Host a Wildtree Party
Join the Wildtree Direct Sales Team
Income Opportunities
A Word from Our Founder
Testimonials
Support & Benefits
Getting Started
Shop Online for Wildtree Products
New for Spring 2014
Bread Dippers, Dips & Salsas
Breads, Pizzas, Pancakes & Crepes
Coconut Oil
Culinary Blends
Decadence
Dressings, Marinades & Sauces
Gluten Free
Grapeseed Oil
Organic Products
Seasonal Favorites
Sets
Soups & Stews
Wildtree Recipes
Wildtree Customer Account

Pumpkin Chocolate Cheesecake

Servings
24

Prep Time
15 minutes

Cook Time
45-50 minutes

Ingredients

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

Calories:

290

Fat:

19g

Saturated Fat:

11g

Carbohydrates:

25g

Fiber:

0g

Protein:

5g

Cholesterol:

125mg

Sodium:

170mg

Pumpkin Chocolate Cheesecake - Wildtree Recipes
Print Pumpkin Chocolate Cheesecake Recipe Share Wildtree's Pumpkin Chocolate Cheesecake by Email
Share Wildtree's Pumpkin Chocolate Cheesecake Recipe on Tumblr

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  

DSA Code of Ethics Copyright 2014 Wildtree.  All Rights Reserved.  Privacy Policy