Wednesday, February 4, 2009

Double Chocolate Pumpkin Cheesecake

Janie's back folks!  Check out this beautiful cheesecake.  If there was ever any question, your Valentine will be yours after getting a taste of this.  

Cake can be completed up to one week ahead.  Cover and refrigerate.
Serves 12

1 1/2 cups chocolate cookie crumbs
1/2 stick butter, melted

3 bricks (8 ounces each) cream cheese, softened
1 cup sugar
2 T cornstarch
3 large eggs
1/2 cup sour cream
2 t vanilla extract
1 cup (6 oz) milk-chocolate chips, melted and cooled
1 cup canned 100% pure pumpkin
1 t pumpkin pie spice
1 cup (6 oz) semisweet chocolate chips, melted and cooled

Chocolate glaze
3 oz bittersweet baking chocolate
2 T butter
1 T light corn syrup

  1. Heat oven to 350.  Coat an 8-inch spring-form pan with nonstick spray.  Have ready a roasting pan larger than the spring-form pan.
  2. Crust: Put crumbs in a small bowl; stir in butter until evenly moistened.  Press firmly over bottom of pan.  Bake 8-10 minutes until set.  Cool on rack.  Wrap outside of pan with heavy duty foil.  reduce oven temperature to 300.  
  3. Filling: Beat cream cheese, sugar and cornstarch in a large bowl with a mixer on medium speed until smooth, scraping sides of bowl several times with a rubber spatula.  Beat in eggs, one 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 one 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 semisweet chocolate into remaining batter.  Carefully spoon over pumpkin layer; spread carefully as above.  
  4. Set spring-form pan in center of roasting pan.  Place roasting pan in oven rack and add boiling water to come halfway up sides of spring-form 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 cool in 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 four hours, overnight, or up to one week. 
  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.

1 comment:

Delsa said...

I have only one complaint- I hate it when you put recipe's in that I can't get the ingredients for in Australia. Fudge pudding mix, pumpkin spice and canned pumpkin - that means you have to make both of these for me when I return.