CHOCOLATE PUMPKIN CHEESECAKE

CHOCOLATE PUMPKIN CHEESECAKE image

Categories Cake Chocolate Dessert Christmas Thanksgiving Fall Winter

Number Of Ingredients 19

Ingredients

Chocolate Crust:
6 ounces chocolate graham crackers or Teddy Grahams
1/4 cup sugar
6 tablespoons (3/4 of a stick) butter, melted
Pumpkin Cheesecake Filling:
4 8-ounce packages cream cheese, room temperature
1 1/2 cups organic whole cane sugar
3 large eggs, room temperature
1 15-ounce can pure pumpkin
1 cup whipping cream, room temperature
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Chocolate Ganache:
1/2 cup heavy cream, room temperature
4 ounces dark chocolate, chopped

Steps:

Chocolate Crust: Preheat the oven to 325 F. Wrap the bottom and up the sides on the outside of a 10-inch springform in a double layer of heavy-duty foil. In a food processor, combine the sugar and chocolate graham crackers. Slowly stream the melted butter in while pulsing the food processor on button. Press the cracker mixture into the bottom of a 10-inch springform pan. You do not need to go up the sides. Bake for 10 minutes, then remove and cool. Pumpkin Cheesecake Filling: Add the cream cheese and the sugar to the bowl of a stand mixer. Beat using medium speed until light and fluffy. Add the eggs, 1 at a time, beating in between additions. Then add the pumpkin puree, whipping cream, vanilla and spices. Beat the mixture just until blended. Pour the pumpkin mixture into the prepared crust. Place the prepared springform pan in the center of a large roasting pan. Add enough water to come halfway up sides of pan. Transfer the springform pan to the center rack of the oven. Bake the cheesecake at 325 F until the outside of the cheesecake is set but the center is still slightly loose, about 1 hour and 30/45 minutes. Turn the oven off, crack the door slightly ajar, then close and allow to cool until the oven has come to room temperature - about an hour. Then carefully, remove from the roasting pan and cool on a rack to room temperature. Run a knife around the edges of the pan, cover and refrigerate the cheesecake at least 8 hours or overnight. For the Chocolate Ganache: Place the chopped dark chocolate into a medium mixing bowl. Then, pour the cream into a small saucepan and warm over medium-low heat until bubbles begin to form along the edges and the cream is hot. Do not bring to a boil. Pour the hot cream into the bowl with the chopped chocolate and allow to sit while the chocolate melts. Whisk using a small wire whisk to combine until smooth. Pour the ganache over the the cheesecake.