(Recipe) Pumpkin-Chocolate Cheesecake

[Guest guest]

Pumpkin-Chocolate Cheesecake

 

Chef Judy Yovin

Restaurant: Tucson Country Club

Tucson, Ariz.

 

Companion Cookbook/Video: Southwest Tastes cookbook and A Southwest

Thanksgiving Feast video

One of Great Chefs' most popular desserts, 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.

 

Serves 12

 

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

 

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.

 

Lori