PAINTED CHOCOLATE PUMPKIN CHEESECAKE
| INGREDIENTS Crust 18 chocolate graham cracker squares (or 9 whole rectangles) 4 tablespoons butter, melted Cheesecake Filling 3 (8 oz) blocks cream cheese 1-1/2 cups sugar 2 teaspoons cinnamon 1/2 teaspoon ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 3 whole eggs 2 egg yolks 15 oz pumpkin puree 1/2 cup sour cream 1 tablespoon vanilla Chocolate Cheesecake Paint 1/4 cup of the cheesecake filling 1 tablespoon cocoa powder 2-1/2 tablespoons heavy whipping cream | HOW TO MAKE
1.Line the outside of a 9 or 10-inch springform pan with several layers of tin foil, unless you are using a leak-proof pan.
2.Crust: Preheat oven to 325ºF.
3.Crush the chocolate graham crackers into fine crumbs using a food processor (or by putting them in a zip top bag and smashing them with a rolling pin or pan). Combine the crumbs and melted butter. Press mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes.
4.Cheesecake Filling: Beat cream cheese until light and fluffy. Add sugar, cinnamon, ginger, cloves, nutmeg, salt and beat until creamy.
5.Add eggs and egg yolks one at a time, beating until creamed. Add pumpkin puree, sour cream, and vanilla. Mix just to combined.
6.Reserve 1/4 cup of filling and pour the rest on top of the chocolate crust in the spring form pan.
7.Stir cocoa powder into the reserved filling. Add heavy whipping cream to thin out the batter. Pour chocolate cheesecake “paint” into a squeeze bottle or pastry bag fitted with a small round tip. Pipe it over the pumpkin cheesecake batter to create a spooky cat silhouette.
8.Set springform pan in a roasting pan and then place in oven. Pour boiling water into roasting pan, filling it so that the water goes half way up the side of the spring form pan, being careful not to spill water into the cheesecake.
9.Bake for 1 hour 15 minutes until the center still looks wobbly, but is not wet.
10.Open oven door and turn off heat. Allow cheesecake to sit in water bath for 30 minutes. Then remove from water and allow it to cool at room temperature for 1 hour. Refrigerate for at least 4 hours before serving.
|
NOTES
To be sure the cheesecake is properly baked, insert an instant read thermometer into the center of the cake. The cheesecake should have an internal temperature of 154-160 degrees.
0 Comments