Then you HAVE to try this…if you’re willing to veer away from plain old pumpkin pie and wallow in some MAJOR gastronomic sin this Thanksgiving!
Seriously, I made this last Thanksgiving and Oh. My. God.
Pumpkin Chocolate Cheesecake – Serves 10 to 12
3/4 cup graham cracker crumbs
3 tablespoons light brown sugar
5 tablespoons unsalted butter, melted
1-1/2 teaspoons vanilla extract
(I used a pre-made 10 in. graham cracker crust. It was much easier but you will have a little batter left over if you do it that way)
3 ounces bittersweet chocolate, chopped (I used Ghirardelli’s bittersweet chips (because they are peanut-safe) but any brand is probably fine)
1/3 cup heavy (whipping) cream
Two 8-ounce packages natural cream cheese, at room temperature
2/3 cup sugar
1/2 cup canned pumpkin (not pumpkin pie filling)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup heavy (whipping) cream
(I altered the recipe and added 1 oz. of the Ghiradelli chips to the list of filling ingredients)
Prepare the crust: Preheat the oven to 275 F. Combine the crust ingredients and press into the bottom of a buttered 9-inch cake pan with 2-inch sides.
To make the swirl: In the top of a double boiler over gently simmering water, melt the chocolate with the cream. Stir until smooth, then set aside, keeping it warm.
To make the filling: Cream the cream cheese and sugar at medium speed in the bowl of an electric mixer, scraping the bowl frequently and beating until smooth. Add the pumpkin, spices and cream, beating until smooth. Beat in the eggs one at a time, beating well between each addition.
Pour filling over the crust OR pour half if you like chocolate and follow the step right below this one.
(This part is my addition. You can skip it if you like less chocolate)–> Evenly spread the 1 oz. of chips throughout and then continue pouring the batter over the chips until pie shell or pan is full
Next, drizzle a spiral pattern with the melted chocolate on top of the filling and swirl it gently through the batter with the point of a knife. Do not stir.
Place the cheesecake pan in a larger baking pan and pour 1/2 inch of boiling water into the outer baking pan. < — (I still did this step even though I used a pre-made pie shell)
Bake in the center of the oven for 1 hour, or until the center is firm and not soupy. (I still did this step even though I used a pre-made pie shell)
Cool at room temperature, then chill at least 2 hours.
To serve, (I served it from the pie tin so I didn’t do this step. Skip unless you’re serving it as a cake) dip the bottom of the pan in very hot water for 1 minute. Invert onto a sheet of stiff cardboard or a plate. Remove the pan and place a serving plate on the bottom of the cheesecake. Holding both the top and bottom plates (or cardboard), flip the cheesecake back over and remove the plate or cardboard from the top.
(This post was originally written in 2006. I repost it every fall because this cheesecake is soooo good)