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Pumpkin-Chocolate Cheesecake




Source of Recipe


Chef Judy Yovin


Recipe Introduction


This pretty cheesecake is decorated with tiny marzipan pumpkins. The marzipan pumpkins can be omitted for simplicity's sake, but they do add a festive look for the
holiday.



List of Ingredients




Crust
3/4 cup graham cracker crumbs
3 tablespoons light brown sugar
5 tablespoons unsalted butter, melted
1-1/2 teaspoons vanilla extract

Swirl
3 ounces bittersweet chocolate, chopped
1/4 to 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

Garnish
Marzipan Pumpkins


Recipe



To make 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 the filling over the crust. Drizzle a spiral pattern with the 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. Bake in the center of the oven for 1 hour, or until the center is firm and not soupy. Cool at room temperature, then chill at least 2 hours.

To serve: 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. Place 12 marzipan pumpkins evenly around the top. Cut into individual wedges to serve.

SERVES 12