AVERAGE TEMPERATURE OF A REFRIGERATOR

INGREDIENTS:

Crust

1 1/2 cups thin chocolate wafer cookie crumbs (about 30 cookies)
1/4 cup butter or margarine, melted

Filling

1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs

Topping

1/2 cup chopped pecans, toasted*
2 oz bittersweet baking chocolate, coarsely chopped
1 tablespoon vegetable oil
1 cup caramel topping

DIRECTIONS:

1. Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8 to 10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.

2. Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.

3. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.

4. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

5. Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.

6. To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving. Store covered in refrigerator.

INGREDIENTS

Crust
1 can (13.9 oz) Pillsbury® refrigerated orange flavor sweet rolls with icing
2 tablespoons SMUCKER'S® Apricot Preserves
1/4 cup Fisher® Chef's Naturals® Sliced Almonds

Filling
2 packages (8 oz each) cream cheese, softened
Icing from can of sweet rolls
1 teaspoon vanilla
1/8 teaspoon salt
2 Eggland's Best eggs

Topping
1/4 cup SMUCKER'S® Apricot Preserves
1/4 cup Fisher® Chef's Naturals® Sliced Almonds

Garnish, if desired
Fresh strawberries
Fresh mint leaves

DIRECTIONS

1. Heat oven to 350°F. Spray 10-inch nonstick tart pan with removable bottom with CRISCO® Original No-Stick Cooking Spray. Place orange rolls in bottom of pan, spacing evenly; press rolls together to cover bottom of pan. Set icing aside.

2. Brush 2 tablespoons preserves over rolls. Sprinkle 1/4 cup almonds over rolls.

3. In large bowl, beat cream cheese, icing, vanilla and salt with electric mixer on medium speed until smooth. Beat in eggs, one at a time, scraping bowl occasionally, until smooth and creamy.

4. Gently spoon filling over almonds on rolls, spreading to edge of pan and smoothing top. Cut up large fruit pieces in 1/4 cup preserves if necessary. Drop preserves in small spoonfuls randomly over filling. Swirl preserves into filling, using knife. Sprinkle 1/4 cup almonds around edge of tart.

5. Place pan on cookie sheet. Bake 35 to 40 minutes or until edge is golden brown and filling is set. Cool in pan 15 minutes. Remove side of pan; place tart on serving plate.* Refrigerate uncovered 1 hour 30 minutes or until chilled.

6. To serve, cut tart into wedges, using sharp knife. Garnish serving plate with strawberries and mint leaves. Store covered in refrigerator.
*Tart can be served warm if desired.

High Altitude (3500-6500 ft):
Bake 40 to 45 minutes.