The best delicious Chocolate Pumpkin Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Pumpkin Cheesecake recipe today!
Hello my friends, this Chocolate Pumpkin Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Pumpkin Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Pumpkin Cheesecake.
What Makes This Chocolate Pumpkin Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Pumpkin Cheesecake.
Ready to make this Chocolate Pumpkin Cheesecake Recipe? Let’s do it!
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6 c Cream cheese
1/3 c Heavy cream
2 c Sugar
5 Eggs
Rind from 1 lemon
Rind from 1 orange
1 ds Salt
1 c Canned pumpkin*
1/2 c Graham wafer crumbs
-GANACH-
8 oz Bittersweet choc.,chopped
1/2 c Heavy cream
* mix pumpkin with 1/2 cup sugar Cream sugar and cream cheese until
smooth. Add heavy cream and mix well. Add minced orange and lemon
rinds and salt. Grease a 10″ springform apn and coat with layer of
graham wafer crumbs. Pour cheesecake mixture into prepared apn and
swirl with canned pumpkin. Set in pan of water and bake in 300F oven
for an hour. Cool cooked cheesecake and chill. Meanwhile, bring
cream to a boil and add chopped chocolate. Stir until chocolate is
melted. Spread over cooled cheesecake. To make a spider web design,
make a thin white icing (powdered sugar and eggwhite mixed to the
consistency of ehavy cream) and, starting at center of cheesecake,
pipe a continuous spiral to the outer edge of the cake (practice on
the counter first). Pull a knife point from the center out through
the white lines, dividing the cake into sixths. Then reverse the
procedure between the lines, pulling the knife from the outer edge to
the center of the cake. Refrigerate until served.
Yields
8 Servings
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