CHOCOLATE PUMPKIN CHEESECAKE RECIPE RECIPES

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BEST CHOCOLATE PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE ...



Best Chocolate Pumpkin Cheesecake Recipe - How to Make ... image

Looking for an easy pumpkin dessert to make this Thanksgiving? This creamy pumpkin cheesecake with an Oreo crust is sure to impress. And we've got tons of cheesecake baking tips—like how to prevent your cheesecake from cracking—to set you up for success.

Provided by Lindsay Funston

Categories     nut-free    vegetarian    autumn    Thanksgiving    baking    dessert

Total Time 6 hours 40 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 16

3

(8-oz.) blocks cream cheese, softened

1

(15-oz.) can pumpkin puree

4

large eggs

3/4 c.

granulated sugar

1/2 c.

packed brown sugar

1/4 c.

sour cream

2 tsp.

pure vanilla extract

2 tbsp.

all-purpose flour

1 tsp.

pumpkin pie spice

1/2 tsp.

ground cinnamon

1/4 tsp.

kosher salt

24

whole Oreos

6 tbsp.

melted butter

1/4 c.

chocolate chips, melted

1/4 c.

caramel sauce

Whipped topping

Steps:

  • Preheat oven to 350º and position an oven rack in the middle of the oven. Make cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin pure, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt and beat until combined and no clumps remain. Set aside. Make crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist. Grease an 8" springform pan with cooking spray and double wrap the outside of the pan in aluminum foil. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.  Pour cheesecake filling over crust and place pan in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake until cheesecake is slightly jiggly in the center, 1 hour 15 minutes. Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight. When ready to serve, drizzle cheesecake with melted chocolate and caramel. Serve with whipped topping, if desired.

PUMPKIN-CHOCOLATE CHEESECAKE | MARTHA STEWART



Pumpkin-Chocolate Cheesecake | Martha Stewart image

To make this knockout dessert appear, you'll need reinforcements: a springform pan, a food processor (to blitz the chocolate wafers for the crust), and a mixer (to beat the cheesecake ingredients). After that, just a few simple steps result in a firm, delicately flavored pumpkin filling and a deliciously intense chocolate crust. Serve it as is, or pour a stove-top chocolate-caramel glaze on top for a glossy, glamorous finish.

Provided by Sarah Carey

Categories     Cake Recipes

Total Time 110 minutes

Prep Time 35 minutes

Yield Serves 10 to 12

Number Of Ingredients 17

6 ounces chocolate-wafer cookies, such as Nabisco Famous (about 34)
4 tablespoons unsalted butter, melted
3 tablespoons sugar
Pinch of kosher salt (we use Diamond Crystal)
3 packages (each 8 ounces) cream cheese, room temperature
1 cup sugar
2 tablespoons unbleached all-purpose flour
3/4 cup pure pumpkin pure´e
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt (we use Diamond Crystal)
3 large eggs, room temperature
1/2 cup sugar
3/4 cup heavy cream
Pinch of kosher salt (we use Diamond Crystal)
3 ounces semisweet chocolate, chopped

Steps:

  • Preheat oven to 350°F with a rack in center. Bring a small pot of water (about 8 cups) to a boil. Assemble a 9-by-3-inch springform pan with raised side of bottom part facing up.
  • For the Crust: In a food processor, grind wafers until fine (you should have 1 1/3 cups). Add butter, sugar, and salt; pulse until evenly moistened. Press evenly into bottom and 1/2 inch up sides of pan. Refrigerate 10 minutes. Bake until fragrant and firm, about 12 minutes. Let cool on a wire rack; reduce oven temperature to 325°F.
  • For the Filling: Meanwhile, beat cream cheese and sugar on low speed until smooth; add flour and beat to combine. Add pumpkin, cinnamon, ginger, vanilla and salt; beat to combine. Beat in eggs, one at a time, beating to combine after each addition.
  • Wrap springform pan in foil (to keep water from seeping in during baking); place in a roasting pan. Pour filling into crust. Place roasting pan in oven, add boiling water to come halfway up sides of springform pan. Bake until pie is puffed around edges and just a tiny bit wobbly in center, about 1 hour, 15 minutes. Transfer springform pan to wire rack; remove foil and let cool 20 minutes. Run a paring knife around edges and let cool completely on rack, about 4 hours. Transfer pan to refrigerator; cover loosely and chill at least 8 hours and up to 2 days.
  • For the Caramel: Release sides of pan and remove cake. Cook sugar and 2 tablespoons water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Stop stirring and cook, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until amber, 3 to 5 minutes. Remove from heat and stir in cream and salt (it will bubble up). Return to heat and simmer 1 minute, stirring to dissolve any hardened caramel. Stir in chocolate. Let cool 20 minutes, then pour over cake.
  • Return cake to refrigerator until set, at least 30 minutes and up to overnight. For the cleanest slices when serving, use a knife dipped in hot water and wiped dry after each.

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  • Preheat oven to 350 degrees. Place an oven rack in the middle of the oven. Cheesecake: In a large bowl, using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin purée, eggs, sugars, sour cream, flour, pumpkin pie spice, cinnamon, and vanilla; beat until combined and no clumps remain; set aside. Crust: In a large ziploc bag or in a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl; pour in melted butter; stir until crumbs are completely coated and moist. Coat a 9 inch springform pan with cooking spray; press Oreo mixture into bottom of pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust. Bake until cheesecake is slightly jiggly in the center, 1 hour - 1 hour 15 minutes.**(Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.) If not using a water bath: Remove pan from oven; run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack; refrigerate until totally chilled, at least 4 hours and up to overnight. If using a water bath: Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight. When ready to serve: Drizzle cheesecake with melted semi-sweet chocolate and caramel. Serve with whipped cream or Cool Whip, if desired. 8-10 servings.
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