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
Crust
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)
Swirl
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
Filling
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
5 eggs
(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.
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(This post was originally written in 2006. I repost it every fall because this cheesecake is soooo good)
That sounds yummy indeed! Cheescake is my favorite and with all that other goodness added in, it does sound heavenly.
hubby and i have been assigned dessert detail since i can remember. I may just take you up on the recipe! sounds yummy.
Looks fab. Will definitely try that recipe. Nicely contrasted, too, with the hemorrhaging tooth story. Mmmmmm.
If I weren’t still all jacked up from b-day cake, I’d be making this RIGHT NOW. Yummmmm.
SO glad to hear that things are looking up in the sicky dept. We’ve had run after run of sick here, and, yes, GETTING OLD. And – Wonderpets – evil.
Gosh that sounds so freaking amazingly, orgasmically delicious!
Oh goodness – that sounds incredibly sinful and I think my kids would love to try making it.
Sounds very fun and yummy!
But I’m just supposed to bring rolls. So I’ll probably eat the whole thing myself. Hmmmmm.
This is very similar to a recipe I have. I think the only difference is the chocolate swirl, and mine has a walnut streusal topping. You’re right, it is absolutely TDF. But…the bad thing is…once you make it, it’s all anyone ever wants you to bring! LOL.
I am drooling all over my desk.
pumpkin and chocolate together? really? it’s good? promise? hmmm….
maybe i will try it….thanks for the recipe!
I love that cheesecake. I make it for my birthday. Why wait for Thanksgiving for something so yummy?
As for the tooth, did you just yank it, or did you do what my dad did, which was tie a string to the tooth and to the door knob and then slam the door.
Which, by the way, did NOT work, and hurt like a you know what.
I always make my hubs pull the teeth around here. I figure I clean up the vomit so it’s a fair trade…
my south beach dieting stomach and i hate you just a little bit right now…
Nice. I was going to make a regular cheesecake to bring to my mom’s, but this has a nice Thanksgiving angle going with the pumpkin. Thanks for posting the recipe!
Dang, that sounds good. I may have to give it a whirl.
And I remember having teeth like that, on the brink of falling out, but I couldn’t bear to yank them. Not looking forward to that part of the girls’ childhood.
umm dude? i’m salivating just reading that recipe.
Holy sheeeet. Want to eat that NOW!! I will try it.
Lisa
Now I have to make this too! It sounds like something I would LOVE!
God that sounds good!
I’m going to make the wife make it and then I’m going to sit in the garage and eat it by myself on Thanksgiving.
that’s what I’m talkin’ bout!
I made this when you posted it back in 2006. I kind of screwed up (yes, it’s hard to screw up, but I did it) and it was still awesome.
Hmm, my arteries are screaming in pain- but what the hell. That looks mighty fine, delectable, delicious and in need of some tender love and care. Off to the store to buy some ingredients.
Time for a repost. I’m making this today and I always come back to your post instead of printing this out and losing it. Yay internets and your “search” option! :)
In the oven right now. If you can only find 8″ premade graham cracker pie crusts, buy two. This recipe yields exactly enough for two generously filled cheesecakes. That means one to bring and one to keep at home for yourself!