How To make Chocolate Pumpkin Cheesecake
6 c Cream cheese
1/3 c Heavy cream
2 c Sugar
5 Eggs
Rind from 1 lemon Rind from 1 orange 1 d 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.
How To make Chocolate Pumpkin Cheesecake's Videos
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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Pumpkin Cheesecake Brownie Recipe | Cupcake Jemma
Halloween may be a distant memory but that doesn’t mean we should forget about the pumpkins of the world. There are still lots of things you can do with pumpkins, such as this deliciously rich, gently spiced Pumpkin Cheesecake Brownie. Get cooking!
//RECIPE//
For the pumpkin cheesecake swirly bits -
115g pureed pumpkin (canned is perfect!)
115g cream cheese at room temperature
2 tbsp caster sugar
1 large egg
½ tsp each of ground ginger, cinnamon & nutmeg
For the brownie bit -
230g dark chocolate (I use 70% chocolate)
120g unsalted butter, chopped
150g caster sugar
60g light soft brown sugar
3 large eggs
1 tsp vanilla extract
100g plain flour
100 milk chocolate chips
A good pinch of salt
You will need an 8” x 8” square tin, greased and lined!
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The BEST No-Bake Pumpkin Cheesecake Recipe!! With Gingersnap Cookie Crust & Whipped Cream!
FULL RECIPE HERE:
My no-bake pumpkin cheesecake with a ginger snap cookie crust, whipped cream and caramel sauce is the best cheesecake I've ever had! It's unbelievably velvety and silky smooth, super fluffy and light and not overwhelming. It's so easy to enjoy and not too filling, either! Every bite is packed with so much incredible cheesecake, pumpkin and spice flavor, you'll be coming back for seconds!
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CHEESECAKE DE CALABAZA CON CHISPAS DE CHOCOLATE / PUMPKIN CHEESECAKE - ANGELICAKES.DESSERTS
Delicioso sabor otoñal que les encantará!
GRACIAS POR SUSCRIBIRSE AL CANAL Y AYUDARME A CRECER Y SEGUIR CRECIENDO.
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*** INGREDIENTES CHEESECAKE DE CALABAZA CON CHISPAS DE CHOCOLATE ***
* BASE
35 Oreo (3 tazas o 403grs de galletas oreo molidas)
4 cucharadas (56 g) de mantequilla sin sal derretida
* RELLENO DEL CHEESECAKE
24 onzas (678 g) de queso crema, temperatura ambiente
1 taza (207 g) de azúcar
3 cucharadas (24 g) de harina para todo uso
Lata de 15 oz de puré de calabaza
1/4 taza (58 g) de crema agria
1/2 cucharada de extracto de vainilla
2 cucharaditas de canela molida
3/4 cucharadita de nuez moscada molida
3/4 cucharadita de clavo
1/4 cucharadita de jengibre
4 huevos grandes, temperatura ambiente
1 taza (169 g) de chispas de chocolate semidulce
* GANACHE DE CHOCOLATE
4 oz (113 g | 2/3 taza) de chispas de chocolate semidulce
6 cucharadas (90 ml) de crema batida espesa
* CHANTITTY CON CHOCOLATE
1 taza (240 ml) de crema batida espesa, fría
1/4 taza (29 g) de cacao en polvo natural sin azúcar
1/2 taza (64gr) de azúcar en polvo
1/2 cucharadita de extracto de vainilla
* DECORADO
Mini chispas de chocolate
Calabazas y/o Splinkles color naranja
#cheesecake #calabaza #otoño2022
Gooey molten pumpkin cheesecake cookies ???? recipe in comments!
Double Trouble Pumpkin Chocolate Cheesecake [Chef Tina Jo's Recipes]
Double Trouble not because it's extra work to make than other pies, but because you'll have trouble stopping yourself from eating the whole pie in one sitting! The combination of the savory pumpkin with sweet chocolate is definitely, double trouble!
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