Chocolate Pumpkin Cheesecake Recipe

Chocolate Pumpkin Cheesecake Recipe Crust:

1 cup chopped pecans

1/2 cup crushed chocolate sandwich cookies

3 tablespoons melted butter

Preheat oven to 350 degrees. Spray a 9 inch spring form pan with non stick spray. Combine the pecans, crushed cookies and reserve 1/2 cup for use later. Combine the remaining crumbs and butter and press the mixture into springform pan. Set aside.

Chocolate Cheesecake:

8 ounces semi-sweet chocolate

1/4 cup strong brewed coffee

2 (8 ounce) packages cream cheese, softened

3/4 cup granulated sugar

1/2 teaspoon salt

3 eggs at room temperature

1 teaspoon vanilla extract

Melt the chocolate in a double boiler. Combine the melted chocolate and coffee and set aside.

With electric mixer on medium speed, combine the cream cheese, sugar and salt until well blended. Add the eggs one at a time blending well after each addition and then blend in the vanilla. Add the melted chocolate/coffee mixture and pour into springform pan. Set aside.

Pumpkin Cheesecake:

1 cup fresh pumpkin puree

2 (8 ounce) packages cream cheese, softened

3/4 cup granulated sugar

2 tablespoons flour

3 eggs at room temperature

1 teaspoon vanilla extract

1/4 teaspoon all-spice

1/4 teaspoon cinnamon

1/3 teaspoon ground cloves

Line a 9 inch round cake pan with parchment paper and spray with non stick spray. With an electric mixer on medium speed,mix together the pumpkin puree, cream cheese, sugar and flour until well blended. Add the eggs one at a time and blend well after each addition. Blend in the vanilla extract, all-spice, cinnamon, and ground cloves and pour the mixture into the prepared cake pan.

Bake both cheesecakes at 350 degrees for 1 hour and 10 minutes. Turn off the oven and leave both cheesecakes in the oven for 20 minutes longer. Remove from the oven and loosen the chocolate cheesecake from the edge of the pan without removing the rim. After 30 minutes, keep the pumpkin cheesecake at room temperature and refrigerate the chocolate cheesecake.

Chocolate Ganache:

1 cup heavy whipping cream

2 tablespoons butter

2 tablespoons granulated sugar

1 and 1/2 cups chopped chocolate

Combine the heavy whipping cream, butter and sugar. Bring to a boil over medium heat. Stir in the chopped chocolate.

Pour 1 cup of ganache over chocolate cheesecake. Remove the pumpkin cheesecake from the cake pan and place on top of the chocolate cheesecake covered with the cup of ganache. Put in the freezer for one hour.

Remove from the freezer and glaze with remaining ganache. Pat remaining crust on sides. Refrigerate and remove the rim before serving. Also pat the remaining cookie crumbs on the sides before serving the chocolate pumpkin cheesecake recipe.

Serves 16.

Chocolate Pumpkin Cheesecake Recipe-->Gourmet Cheesecake Recipes