Marbled Chocolate Pumpkin Cheesecake Recipe
This chocolate marbled pumpkin cheesecake is definitely an elegant, exquisite dessert perfect for Thanksgiving and for any other special occasion. One of the best pumpkin desserts you can ever get. A perfect crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate - totally divine.
Ingredients:
Makes about 10-12 servings
Crust
9 oz (250 g) cocoa/ginger cookies
6 tbsp (80 g) unsalted butter, melted
1 tbsp cocoa powder
Pumpkin Cream Cheese Filling
3 (8 oz-250 g) cream cheese, softened
1 cup (240g) sour cream
1 1/2 cup homemade pumpkin puree
1/2 cup + 2 tbsp sugar
1 tsp vanilla extract
4 eggs, room temperature
1/4 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 oz (120 g) dark chocolate
Directions
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the cookies using a food processor. Add cocoa powder and mix again until well combined. Transfer the crushed cookies to a medium bowl. Melt butter and pour over the crushed cookies. Stir until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
4. In a large bowl beat the cream cheese with sour cream until well combined. Gradually add the flour mixture and mix until creamy and smooth. Add vanilla extract and pumpkin puree and mix again until well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1 cup (240g) cream cheese mixture in a separate bowl.
5. Melt the chocolate over a bain-marie until smooth. Pour the chocolate into the reserved cheese and pumpkin mixture and fold gently to combine evenly.
6. Pour the cream cheese mixture over the prepared crust. Add spoons of chocolate mixture from place to place on top and gently swirl with a knife to get the marbled effect.
7. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
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Magical Holiday Desserts ???????? 7 recipes to switch up your dessert game !
Ho ho ho... Checkout our selection of festive desserts! The secret ingredient: the magic of the holiday season ✨
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Pumpkin Cheesecake with Pecan Praline Sauce - Gemma's Bigger Bolder Baking Ep. 37
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Make creamy Pumpkin Cheesecake with a rich Pecan Praline Sauce!
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Hi Bold Bakers! It's finally pumpkin season and that means plenty of amazing pumpkin recipes on Bigger Bolder Baking. First up, is a soft and creamy Pumpkin Cheesecake topped with my gorgeous Pecan Praline Sauce. So let's get baking!
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FULL RECIPE LISTED BELOW
Pumpkin Cheesecake with Pecan Praline Sauce
INGREDIENTS
Crust:
1 ¾ Cups (7.5oz/ 200g) graham crackers smashed into crumbs
1/2 Cup (4oz/120g). butter, melted
Filling:
1 ½ lbs cream cheese (3x 8 oz packs), at room temperature
2 Cups (15oz/430g ) can pumpkin puree (not pumpkin pie filling)
3 eggs + 1 egg yolk
1 1/2 Cups (10 ½ oz/ 300g))sugar
2 tsp. pumpkin pie spice (recipe below)
2 tsp. vanilla extract
Pecan Praline Sauce
1 Cup (8oz/ 225g) Unsalted Butter
1 Cup (8oz/ 225g)Heavy Cream
1 Cup (8oz/ 225g)Dark Brown Sugar
1 Cup(100g/ 3 ½ oz) Chopped Toasted Pecans
1 pinch of salt
Whipped cream to serve
Pumpkin Pie Spice:
2 tsp Cinnamon
⅛ tsp Nutmeg
¼ tsp Ground Ginger
¼ tsp Ground Cloves
½ tsp Ground Allspice
mix all together to make pumpkin pie spice
METHOD
For crust:
Preheat oven to 425-degrees. In medium bowl, combine crumbs, sugar, pecans, and coconut. Add melted butter and mix until all crumbs become moist with butter. Press down flat into a 9-inch springform pan. Set Aside in the fridge.
For filling:
1. Beat cream cheese until smooth. on Medium speed slowly add the eggs and sugar until combined. Add the pumpkin puree, pie spice and vanilla. Beat together on High speed until well combined and thickened.
2. Pour into crust. Spread out evenly and place in oven for 15 minutes, then reduce heat to 350-degrees and bake for 55-60 minutes. It should have a slight giggle to it when it’s baked.
3. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours minimum. Preferrably overnight
For topping:
1. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a boil.
2. Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes.
3. Take off the heat and set aside to cool.
4. Spoon over cheesecake and serve with whipped cream.
Enjoy this Big and Bold cheesecake!
Chocolate pumpkin cheesecake. Perfect cake for fall lovers.
#pumpkin_recipe #chocolatecheesecake #fallrecipes
Which cake is your favorite? A delicate vanilla cheesecake, dark chocolate brownie or an aromatic pumpkin pie? What if we put it all together? This cake is an unusual combination of cream cheese, dark chocolate and cinnamon. Without a doubt, it will be enjoyed by all dessert lovers ????????
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INGREDIENTS
180g dark chocolate
1/3 cup heavy whipping cream
1 tbs butter
227g cream cheese
2 cups sugar
1 tsp vanilla extract
2 cups flour
5 eggs
2 tsp baking powder
2 tsp cinnamon powder
1 tsp baking soda
pinch of salt
1 can pumpkin puree
1 cup avocado oil
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Prelude No. 21 by Chris Zabriskie is licensed under a Creative Commons Attribution 4.0 license.
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Mango-Pumpkin-Chocolate Cheesecake Recipe ????
Mango-Pumpkin-Chocolate Cheesecake Recipe ????
Chocolate Cheese Layer Ingredients:
-cream cheese (125g)
-sugar (15g)
-eggs (25g)
-dark chocolate 54,5% (50g)
-cream 33-35% (50g)
How to make Chocolate Cheese Layer:
1️⃣Mix room???? cheese and sugar until smooth using a spatula
2️⃣Add eggs, mix until smooth
3️⃣Bring cream to near-boil.Mix with the chocolate until smooth. Combine with the cheese mass
4️⃣Pour into the prepared crust (in 16cm ⌀ and 6cm h cake ring);refrigerate
Pumpkin Cheese Layer Ingredients:
-cream cheese (290g)
-sugar (65g)
-eggs (50g)
-pumpkin puree (190g)
-cornstarch (5g)
-cream 33-35% (25g)
How to make Pumpkin Cheese Layer:
1️⃣Start heating the puree. Mix cornstarch with 2 tbsp of cold water. Add to the puree and, while stirring continuously with a whisk, cook until thickened.Ensure it boils for at least 2min
TIP☝️To cook pumpkin puree, remove the skin and seeds from the pumpkin, cut it into medium-sized pieces, and bake at 150°C for about 1 hr until it becomes soft. Afterward, blend it until smooth
2️⃣Mix room???? cheese and sugar until smooth using a spatula
3️⃣Add eggs, mix until smooth
4️⃣Add puree, mix until smooth
5️⃣Add cream, combine
6️⃣Using a confectionery bag, pour the pumpkin layer onto the chocolate layer in a spiral motion, from the center and to the edges
7️⃣Bake at 100-110°C for 2-2,5hrs (top-bottom heat). To check for readiness, gently tap the edge of the cake ring; the center should have a slight jiggle while the edges are set
8️⃣Turn off the oven, and leave cheseecake inside for 30min. Then, cool at room???? ; refrigerate for at least 12hrs
9️⃣Heat the ring with a hairdryer, remove the cheesecake
Mango Compote Ingredients:
-mango puree (120g)
-fresh mango pieces (120g)
-sugar (40g)
-pectin NH (5g)
-lemon juice (8g)
How to cook Mango Compote:
1️⃣In saucepan, heat the puree to about 40°C
2️⃣Mix sugar and pectin, and gradually add to the puree, stirring constantly with a whisk. Let it boil for 10-15sec
3️⃣Incorporate mango pieces and lemon juice
4️⃣Cool slightly and pour over the stabilized cheesecake
5️⃣Refrigerate for 1hr to allow the compote to set. Enjoy!❤️
#cheesecake #cheesecakerecipe #pumpkincheesecake #pumpkinrecipes #chocolatecheesecake #mangorecipes #autumnfood #videorecipe #mangocake
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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