I make this recipe once a year and yesterday was the day. I was off from work Tuesday, so I decided their was no better time to indulge. I shared it this evening with my very happy husband and my prayer group. It takes some time to prepare, but it is worth it. The cheesecake is moist, almost like a mousse. So Yummy!
Double Chocolate Pumpkin Cheesecake
recipe from Woman’s Day Magazine, November 2004 issue
1 1/2 cups purchased chocolate cookie crumbs
1/2 stick (4 TBSP) butter, melted
3 bricks (8oz each) cream cheese, softened
1 cup sugar
2 TBSP cornstarch
3 large eggs
1/2 cup sour cream
2 teaspoon vanilla extract
1 cup (6oz) milk chocolate chips, melted
1 cup 100% pure pumpkin (canned)
1 cup semi-sweet chocolate chips, melted
1 teaspoon pumpkin pie spice
3oz bittersweet baking chocolate
2 TBSP stick butter
1 TBSP light corn syrup
1. Heat oven to 350 degrees. Coat an 8 inch** springform pan with nonstick spray. Have ready a roasting pan larger than the springform pan.
2. Crust: Put crumbs in a small bowl: stir in butter until evenly moistened. Press firmly over bottom of the pan. Bake 8-10 minutes until set. Cool on rack. Wrap outside of the pan with heavy-duty foil. Reduce temperature to 300 degrees.
3. Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping the sides of bowl several times with a rubber spatula. Beat in eggs, 1 at a time, just until blended. Beat in sour cream and vanilla to combine. Divide batter evenly between 3 medium bowls. Stir melted milk chocolate into 1 bowl; pour into crust in an even layer. Whisk pumpkin and pumpkin pie spice into another bowl. Carefully spoon over chocolate layer to cover, then gently smooth into an even layer with an offset spatula (take care that batters don’t run together). Stir semi-sweet chocolate into remaining batter. Carefully spoon over the pumpkin layer; spread carefully as above.
**I used a 9 inch springform pan and it was a “shorter” cheesecake. Using a smaller pan makes the cheesecake “taller” and more impressive with presentation. Still yummy though!
4. Set spingform pan in center of roasting pan. Place roasting pan in oven rack and add boiling water to come halfway up sides of springform pan.
5. Bake 1 1/2 to 1 3/4 hours until set, but center still jiggles slightly when shaken.
6. Turn off oven (leave door closed); let cake cooling oven 1 hour (if cake hasn’t pulled away from sides of pan, carefully run a thin knife around edge of pan to release cake). Remove foil. Cool cake in pan on a wire rack. Cover; refrigerate at least 4 hours or overnight.
7. Chocolate Glaze: Stir ingredients in a small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; cool slightly.
8. Remove pan sides; place cake on serving plate. Spread glaze over top to edge (some may drip down side of cake). Refrigerate until glaze sets.
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