Recipe by JamesDean'sGirl
Top Review by calamari
Wow. This cheesecake blends really well with the pumpkin and chocolate... a hint of pumpkin pie. Although I always use water baths, my other cheesecake recipes still tend to sink and crack in the middle to varying degrees, but not this one - it came out smooth on top... and because it comes out so well, this cheesecake will be a perfect Christmas gift for friends. I still need practice to perfect my aesthetic choclate-swirling technique, though!
- 4 tablespoons butter
- 2 ounces bittersweet chocolate, coarsely chopped
- 1⁄4 cup sugar
- 1 large egg, lightly beaten
- 1⁄4 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄4 cup walnuts (optional)
- 4 ounces bittersweet chocolate, chopped
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 4 large eggs, at room temperature
- 1 1⁄2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 16 ounces canned pumpkin puree
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon grated fresh nutmeg
- 1 pinch ground cloves
Directions See How It's Made
- Make the crust: Heat oven to 325*F. Lightly butter a 9" springform pan.
- In a medium saucepan, melt the butter with the chocolate over low heat, stirring constantly, until melted and smooth.
- Remove pan from heat and cool slightly; stir in the sugar and egg until blended.
- In a small bowl, whisk the flour, baking powder, and salt; add to the chocolate mixture and mix until combined.
- Spread batter in the prepared pan and smooth top with a spatula; bake 10 minutes, or until risen and dry to the touch. Let cool completely.
- Wrap the outside of the springform pan in a large sheet of foil. Leave the oven on.
- Make the cheesecake: Melt the chocolate, stirring, until smooth; set aside.
- In a large bowl, using an electric mixer on medium speed, beat the cream cheese until smooth.
- Add sugar and beat until light and fluffy.
- Add the eggs, 1 at a time, beating well after each addition; blend in the cornstarch and vanilla.
- Add 1 cup of the cheesecake batter to the melted chocolate; stir until well blended.
- Beat the pumpkin, cinnamon, nugmeg, and cloves into the remaining batter.
- Pour 3/4 of the pumpkin batter over the crust.
- Pour the chocolate batter over the pumpkin batter. (If the chocolate batter is too thick to pour easily, heat in the microwave for 10 seconds.).
- Spoon the remaining pumpkin batter over the chocolate batter; use a table knife to make a few decorative swirls. Do not overswirl.
- Set the pan in a medium roasting pan; add enough hot water to the roasting pan to reach halfway up the sides of the springform.
- Bake the cheesecake in the water bath in the center of the oven for 90 minutes, or until firm around the edges but slightly jiggly in the center.
- Turn the oven off, prop the door open a few inches, and let the cake stand in the water bath for 1 hour, or until completely set.
- Remove cake from the water bath and refrigerate at least 4 hours. Remove the foil and sides of springform; transfer cake to a platter, cut and serve.
- If desired, serve with a drizzle of caramel, or a mocha fudge sauce.