1/2 Photos of Double Chocolate-Pumpkin Cheesecake
2 hrs 35 mins
1 hr 50 mins
Sydney Mike's Note:
This great recipe comes from the 1 Nov 2004 issue of Womansday magazine. Cake can be completed up to 1 week ahead -- just cover & refrigerate. Preparation & cooking time does not include the 1 hour cooling in the oven & at least 4 1/2 hours chilling in the frig.
My Private Note
Units: US | Metric
For the CRUST
- 1 1/2 cups chocolate cookie crumbs, purchased
- 4 tablespoons unsalted butter, melted
For the FILLING
- 3 (8 ounce) packages neufchatel cheese, softened
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 3 large eggs
- 1/2 cup low-fat sour cream
- 2 teaspoons vanilla extract
- 6 ounces milk chocolate chips, melted, cooled
- 1 cup canned 100% pumpkin puree
- 1 teaspoon pumpkin pie spice
- 6 ounces semi-sweet chocolate chips, melted, cooled
For the CHOCOLATE GLAZE
- 1Preheat oven to 350 degrees F, & coat an 8 inch springform pan with nonstick spray. Set out a roasting pan larger than the springform pan.
- 2FOR THE CRUST, put the crumbs in a small bowl, & stir in butter until evenly moistened.
- 3Press firmly over the bottom of the pan.
- 4Bake 8-10 minutes until set, then cool on a wire rack.
- 5Wrap the outside of the pan with heavy-duty foil.
- 6Reduce oven temperature to 300 degrees F.
- 7At this point, set 4-6 quarts of water on to boil [to be added to the roasting pan in which the springform pan will be placed ~ to come halfway up the sides of the springform pan].
- 8FOR THE FILLING, put the cream cheese, sugar & cornstarch in a large bowl, & beat with a mixer on medium speed until smooth, scraping sides of the bowl several times with a rubber spatula.
- 9Beat in eggs, 1 at a time, just until blended.
- 10Beat in sour cream & vanilla to combine, then divide the batter evenly between 3 medium bowls.
- 11Stir melted milk chocolate into the 1st bowl of batter, & pour this chocolate mixture into the crust in an even layer.
- 12Whisk pumpkin & pumpkin pie spice into the 2nd bowl of batter, then carefully spoon this mixture over the chocolate layer to cover, then gently smooth into an even layer with an offset spatula [do not let the two layers of batter run together].
- 13Stir semisweet chocolate into the 3rd bowl of batter, then carefully spoon it over the pumpkin layer, spreading carefully & evenly as indicated above.
- 14Set the springform pan in the center of the roasting pan, then place the roasting pan in the oven.
- 15Add boiling water, enough to come halfway up the sides of the springform pan.
- 16Bake 1 1/2 to 1 3/4 hours until set [to a point where the center still jiggles slightly when gently shaken ].
- 17Turn off the oven & leave the door closed, letting the cake cool in the oven for 1 hour. [If the cake hasn't pulled away from the sides of the pan, carefully run a thin knife around the edge of the pan to release the cake.]
- 18Remove the foil & cool the cake in the pan on a wire rack.
- 19Cover & refrigerate at least 4 hours or overnight.
- 20FOR THE CHOCOLATE GLAZE: In a small saucepan, stir the glaze ingredients over low heat until chocolate melts & mixture is smooth.
- 21Remove from heat, & cool slightly.
- 22Remove pan sides & place cake on a serving plate.
- 23Spread the glaze over the top, just to the edge. [You might even want some to drip down the side of the cake.].
- 24Refrigerate until glaze sets.
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Nutritional Facts for Double Chocolate-Pumpkin Cheesecake
Serving Size: 1 (130 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 396.8
- Calories from Fat 233
- Total Fat 25.9 g
- Saturated Fat 15.0 g
- Cholesterol 101.6 mg
- Sodium 262.7 mg
- Total Carbohydrate 36.8 g
- Dietary Fiber 0.7 g
- Sugars 19.8 g
- Protein 7.5 g
The following items or measurements are not included:
bittersweet baking chocolate