How To make Dark Chocolate and Pumpkin Cheesecake Part 1

Pumpkin Cheesecake with a Chocolate Peanut Butter Swirl recipe

Liven up a classic pumpkin cheesecake with a Dark Chocolate Dreams peanut butter swirl!

This recipe is made with a chocolate crumb base, smooth, velvety pumpkin cheesecake, and dollops of chocolate peanut butter batter swirled throughout the cake before baking.

This may be the only dessert you'll need for Thanksgiving!

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CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography ANDREA HERNANDEZ, food stylist MATTHEW VOHR, hair & makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.

Pumpkin cheesecake with spider web - Halloween recipe

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Deb cooks for us a dessert perfect for Halloween Day: the cheesecake with spiderweb. Don't be scared... it will sell like hotcakes!

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Hi everybody, welcome to the haunted GialloZafferano kitchen. Today we'll be preparing together a delicious dessert perfect for Halloween Day: the pumpkin cheesecake. Let's see together what ingredients we'll need:
• 8,8 oz (250 g) of pumpkin flesh
• 1 cup (200 g) of sugar
• ½ tsp of ginger
• 1 tsp of cinnamon
• 2 tbsp of cane sugar
• 3 tbsp of lemon juice
• just over 2 cups (500 g) of Philadelphia cream cheese • 2 eggs + 2 egg yolks
• 1 1/3 sticks (150 g) of butter
• just under 1 cup (200 ml) of heavy cream
• 3,5 oz (100 g) of dark chocolate (for the spiderweb)
• 1 coffee or chocolate candy (for the spider)
• 1 pinch of salt
• 8,8 oz (250 g) of Digestive biscuits
Now, let's make our cheesecake:
Grease a 9-inch (24 cm) springform pan with butter. Then take some parchment paper, put the pan on it and, with a pencil, draw a circle of the same diameter of the pan. In the same way, make some strips long enough to cover the sides.
Now, place the parchment circle on the bottom of the springform pan, press it down, and do the same with the strips to completely line the sides.
Melt the butter in a small saucepan. Meantime, crush the Digestive biscuits with the cane sugar in a blender.
Now combine the butter with the biscuits... and stir until you have a soft mixture.
Once ready, pour the biscuit and butter mixture into the springform pan and press it down on the bottom and sides, to make it adhere. Now keep the pan in the fridge for at least 30 minutes to set the crust.
Cut the pumpkin into finger-wide slices, peel and boil in a small amount of water with a pinch of salt. Once cooked, use a blender to make a puree. Now, combine in the blender... the Philadelphia cream cheese... the pumpkin puree... the sugar... the lemon juice... the ginger, the cinnamon and a pinch of salt... 2 whole eggs and 2 yolks... and finally the heavy cream. At this point, turn on the blender and let it run until you have a smooth and even mixture.
The filling for our cheesecake is ready. Take the crust out of the fridge, here it is, which in the meantime has set up.
Now pour in the filling... and bake the cheesecake in preheated oven at 350°F (180°C) for 50 minutes.
Melt the chocolate in a bain marie. Now pour it into a parchment cone or, if you prefer, a pastry bag. After that, we'll decorate our cheesecake.
We'll decorate our cheesecake with a nice spiderweb. Take a fixed point on the cheesecake and draw a few lines from there. Then place the coffee or chocolate candy and draw some small legs so that it looks like a spider. Now we can finish spinning the spiderweb.
Our pumpkin cheesecake with spiderweb is finally ready. Be careful because it will sell like hotcakes... stop there, Thing! From GialloZafferano, and Thing... happy Halloween and see you next time!