RECIPE // Double Chocolate-Pumpkin Cheesecake

10.11.2016

I found this recipe in a Woman’s Day magazine in 2004. I made it that same month for our annual Pumpkin Carving Party and it was GLORIOUS!!  It's a little time consuming, but totally worth the effort. You really SHOULD make this 2-3 days in advance. This is true of ALL cheesecakes.  They get better after a few days in the fridge.  I used to work at a bakery and people would complain when they (unknowingly) got a fresh cheesecake!

This is the photo from the magazine. One of these days I will remember to take a photo of this after I make it!


DOUBLE CHOCOLATE-PUMPKIN CHEESECAKE
Serves: 12

Crust
1 1/2 cups purchased chocolate cookie crumbs
1/2 stick (4 Tbsp) butter, melted

Filling
3 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
1 cup sugar
2 Tbsp cornstarch
3 large eggs
1/2 cup reduced-fat sour cream
2 tsp vanilla extract
1 cup (6 oz) milk-chocolate chips, melted and cooled
1 cup canned 100% pure pumpkin
1 tsp pumpkin pie spice
1 cup (6 oz) semisweet chocolate chips, melted and cooled

Chocolate Glaze
3 oz bittersweet baking chocolate
2 Tbsp stick butter
1 Tbsp light corn syrup

Heat oven to 350°F. Coat an 8-in. springform pan with nonstick spray. Have ready a roasting pan larger than the springform pan.

Crust: Put crumbs in a small bowl; stir in butter until evenly moistened. Press firmly over bottom of pan. Bake 8 to 10 minutes until set. Cool on rack. Wrap outside of pan with heavy-duty foil. Reduce oven temperature to 300°F.

Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping sides of bowl several times with a rubber spatula. Beat in eggs, 1 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 1 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 batters don’t run together). Stir semisweet chocolate into remaining batter. Carefully spoon over pumpkin layer; spread carefully as above.

Set springform pan in center of roasting pan. Place roasting pan in oven rack and add boiling water to come halfway up sides of springform pan.

Bake 1 1/2 to 1 3/4 hours until set, but center still jiggles slightly when shaken.

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 4 hours or overnight, but 2-3 days is best.

One hour before serving - Chocolate Glaze: Stir ingredients in a small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; cool slightly.

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.
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