Chocolate Pumpkin Cheesecake Recipe

Overview:

This delectable Chocolate Pumpkin Cheesecake recipe is perfect for any holiday gathering or special occasion dessert spread. Originating from a cherished back-of-the-box find, it promises to be a crowd-pleaser with its harmonious blend of rich chocolate and creamy pumpkin flavors. Though I haven’t personally tasted it yet, the recipe’s appeal is undeniable, making it an enticing option for both novice and experienced bakers alike.

Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 30 minutes
Yield: 1 cake

Ingredients:

6 ounces cream cheese
1/3 cup heavy cream
2 cups sugar
5 eggs
1 lemon (minced rind)
1 pinch of salt
1 can of pumpkin
1 bar of bittersweet chocolate
1/2 cup heavy cream
Graham wafer crumbs (for coating)

Instructions:

Prepare the Cheesecake Batter:
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- In a mixing bowl, cream together the sugar and cream cheese until smooth and creamy.
- Gradually add the heavy cream, mixing well to incorporate.
- Stir in the minced orange and lemon rinds, along with a pinch of salt, ensuring even distribution of flavors.
Preheat and Prep the Pan:
- Preheat your oven to 300°F (150°C).
- Grease a 10-inch springform pan and coat it with a layer of graham wafer crumbs, ensuring an even coating on the bottom and sides.
Assembly and Baking:
- Pour the prepared cheesecake mixture into the greased pan, spreading it evenly.
- Swirl in the canned pumpkin to create a marbled effect throughout the batter.
- Place the filled pan into a larger pan filled with water, creating a water bath for even baking.
- Bake in the preheated oven for approximately 1 hour, or until the cheesecake is set and slightly golden on top.
Cooling and Chilling:
- Once baked, remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Transfer the cooled cheesecake to the refrigerator and chill for several hours or overnight until firm.
Prepare the Chocolate Topping:
- In a saucepan, bring the additional heavy cream to a gentle boil.
- Add the chopped bittersweet chocolate to the hot cream, stirring continuously until the chocolate is completely melted and the mixture is smooth and glossy.
Final Touches:
- Carefully spread the melted chocolate mixture over the cooled cheesecake, ensuring even coverage.
Decorate with Spider Web Design (Optional):
- If desired, create a decorative spider web design on the cheesecake using a thin white icing made from powdered sugar and egg white.
- Begin by piping a continuous spiral from the center of the cheesecake to the outer edge.
- Using a knife, gently drag lines from the center to the outer edge and vice versa, creating a web-like pattern.
- Refrigerate the cheesecake until ready to serve.

Serving Suggestions:

This indulgent Chocolate Pumpkin Cheesecake is best enjoyed chilled, making it an ideal dessert for festive occasions such as Christmas, Thanksgiving, or any potluck gathering. Serve slices of this decadent treat alongside a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of sweetness.

Tips:

To achieve the perfect texture, ensure that all ingredients are at room temperature before starting the recipe.
Be mindful not to overmix the cheesecake batter, as this can result in a dense and heavy texture.
When baking the cheesecake, the water bath helps prevent cracking and ensures a smooth, creamy texture.
For a festive presentation, garnish the cheesecake with chocolate shavings, whipped cream, or a dusting of cocoa powder before serving.

Nutritional Information (Per Serving):

Calories: 7740.1
Fat: 588.9g
Saturated Fat: 360.2g
Cholesterol: 2860.3mg
Sodium: 5548.5mg
Carbohydrates: 508g
Fiber: 13.4g
Sugar: 425.7g
Protein: 147.5g

Embrace the joy of baking with this delightful Chocolate Pumpkin Cheesecake recipe, sure to become a cherished favorite among family and friends. Enjoy the decadent flavors and festive charm of this delightful dessert, perfect for creating lasting memories during the holiday season and beyond! 🍫🎃🍰