Dark chocolate and pumpkin cheesecake
Dark Chocolate And Pumpkin Cheesecake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fall Desserts
Cheesecakes Posted To Recipelu
Amount Measure Ingredient -- Preparation Method
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***CHOCOLATE PECAN COOKIE CRUST***
1 cup pecan pieces
6 deep dark chocolate fudge
cookies*
1 tablespoon unsalted butter -- melted
***CHOCOLATE CHEESECAKE***
8 ounces semisweet chocolate -- broken
into 1/2-oz pieces
1/4 cup brewed coffee
3/4 pound cream cheese -- softened
3/4 cup granulated sugar
1/2 teaspoon salt
3 eggs
1 tablespoon pure vanilla extract
***PUMPKIN CHEESECAKE***
2 teaspoons unsalted butter -- melted
1 pound cream cheese -- softened
3/4 cup granulated sugar
2 tablespoons all-purpose flower
1/2 teaspoon salt
3 eggs
1 tablespoon pure vanilla extract
1 cup pumpkin -- puree
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
***SEMISWEET CHOCOLATE GANACHE***
Preheat the oven to 325 degrees Fahrenheit. Toast the pecan pieces on a bak
ing sheet in the preheated oven for 6-8 minutes. Remove from the oven and all
ow to cool to room temperature. Lower the oven temperature ot 300 degrees Fah
renheit. In a food processor fitted with a metal blade, chop the cookies and
the pecans until they are in crumbs (to yield 2 cups) about 20-30 seconds. S
et aside until needed. Coat the bottom of a 9-by 3-inch springform pan wi
th 1 tsp melted butter. Use your hands to press l cup of crumbs to a uniform
and level thickness on the buttered bottom of the pan. Set aside. To
prepare the chocolate cheesecake, heat l inch of water in the bottom half of
a double boiler over medium-high heat. Place the semi-sweet chocolate and c
offee in the top half of the double boiler (see page 139). Tightly cover the
top with film wrap and allow to heat for 6 to 8 minutes. Remove from the heat
and stir until smooth. Place 3/4 po!
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und softened cream cheese, 3/4 cup sugar, and 1/2 tsp salt in the bowl of an
electric mixer fitted with a paddle. Beat on low for l minute and on medium f
or 2 minutes. Scrape down the sides of the bowl, then beat on medium for 2 mo
re minutes and on high for 2 minutes. Scrape down the bowl. Add 3 eggs , on
e at a time, beating on high for 20 seconds and scraping down the bowl after
each addition. Then beat the mixture for 1 minute more on high. Add l teasp
oon vanilla extract and beat on medium for l5 seconds. Add the melted chocol
ate mixture, then beat on medium for 30 seconds. Remove the bowl from the mi
xer. Use a rubber spatula to finish mixing the batter until it is smooth and
thoroughly combined. Pour the cheese cake mixture into the prepared springf
orm pan, spreading evenly. Keep at room temperature while preparing the pumpk
in cheesecake batter. To prepare the pumpkin cheesecake, coat the inside
of a 9-by 1 1/2 inch cake pan with l tsp!
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butter. Line the pan with an 8 inch square of parchment paper. Coat the pa
rchment paper with the remaining tsp butter. Set aside until needed. P
lace l pound softened cream cheese, 3/4 cup sugar, the flour, and 1/2 tsp sal
t in the bowl of an electric mixer fitted with a paddle . Beat on low for l
minute and on medium for 2 minutes. Scrape down the sides of the bowl, then
beat on medium for 2 more minutes and on high for 3 minutes. Scrape down the
bowl. Add 3 eggs one at a time, beating on high for 20 seconds and scraping d
own the bowl after each addition. Add l tsp vanilla extract and beat on medi
um for l5 seconds, then beat for 2 more minutes on high. Add the pumpkin pur
ee, cinnamon, allspice and cloves, then beat on medium for 30 seconds. Remov
e the bowl for the mixer. Use a rubber spatula to finish mixing the batter u
ntil it is smooth and thoroughly combined.Pour the pumpkin cheesecake mixture
into the prepared cake pan, spreading ev!
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enly. Place a 9 by 1 1/2 inch cake pan partially filled with 4 cups of h
ot water on the bottom rack of the 300 degree oven (the bottom rack should be
at least 3 inches below the center rack). Place both cheesecakes on the c
enter rack of the oven and bake for l hour and l0 minutes, until the internal
temperature of the cheesecake fillings reaches l70 degrees. Turn off the ove
n and allow the cheesecakes to remain in the oven for an additional 20 minute
s. Remove from the oven and cool at room temperature for 20 minutes. Refrig
erate the chocolate cheesecake for l hour, but keep the pumpkin cheesecake at
room temperature (do not remove either cake from the pan). Pour l cup
of Semisweet Chocolate Ganache over the top of the chilled chocolate cheesec
ake. Spread the ganache evenly over the top of the cake. Invert the pumpkin c
heesecake onto the layer of ganache. Gently press down on the cake to set in
place. Wrap the entire springform pan with!
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film wrap and refrigerate for 3 hours to set. The cheesecake can now
be released from the spring form pan. Remove the film wrap and wrap a damp,
hot towel around the sides of the pan (the towel should be large enough to co
mpletely wrap around and cover the sides of the pan) and hold around the pan
for abo*ut l min. Carefully release and remove the springform pan. Using a
cake spatula, smooth the sides of the cake with 2 to 3 tablespoons ganache.
Spread the remaining amount of ganache evenly across the top of the cake. Pr
ess the remaining cookie/pecan crumbs into the sides of the cake, coating eve
nly. Refrigerate for at least 30 minute before cutting and serving. Hea
t the blade of the serrated slicer under hot water before cutting, and run it
under hot water after making each slice. Place a piece of cheesecake in the
center of each plate and serve. *Separate Recipe "Death By Chocolate" Kenan
Books, Inc 15 West 26th Street New York By !
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Marcel Desaulniers From Rizzoli International Publication, Inc. Posted by Ken
Strei
Posted to RecipeLu List by "Diane Geary" on Mar 30, 1998.
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