Chocolate Pumpkin Cheesecake
A delicious, rich and smooth cheesecake that can be decoratived versatilely. 82
Ingredients
| 6 | cups |
cream cheese
|
|
| ⅓ | cup |
heavy whipping cream
|
|
| 2 | cups |
sugar
|
|
| 5 | large |
eggs
|
|
| 1 | each |
lemon zest
minced |
* |
| 1 | each |
orange zest
minced |
* |
| 1 | dash |
salt
|
* |
| 1 | cup |
canne pumpkin purée
|
|
| ½ | cup |
graham wafer crumbs
|
* |
| Ganache | |||
| 8 | ounces |
chocolate, bittersweet
chopped, null |
* |
| ½ | cup |
heavy whipping cream
|
|
Directions
mix pumpkin with ½ cup sugar.
Cream sugar and cream cheese until smooth.
Add heavy cream and mix well.
Add minced orange and lemon rinds and salt.
Grease a 10 inch springform pan and coat with layer of graham wafer crumbs.
Pour cheesecake mixture into prepared pan and swirl with canned pumpkin mixture.
Set in pan of water and bake in 300F oven for an hour.
Cool cooked cheesecake and chill.
Meanwhile, bring cream to a boil and add chopped chocolate.
Stir until chocolate is melted.
Spread over cooled cheesecake.
Refrigerate until served.
Note: To make a spider web design, make a thin white icing (powdered sugar and egg white mixed to the consistency of heavy cream) and, starting at center of cheesecake, pipe a continuous spiral to the outer edge of the cake (practice on the counter first).
Pull a knife point from the center out through the white lines, dividing the cake into sixths.
Then reverse the procedure between the lines, pulling the knife from the outer edge to the center of the cake.
Nutrition Facts
Serving Size 155g (5.5 oz)
