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How To make Dark Chocolate and Pumpkin Cheesecake Part 3

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See parts 1 and 2 Recipe by: Marcel Desaulniers. Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on the bottom rack of the 300 F oven (the bottom rack should be at least 3 inches below the center rack). Place both cheesecakes on the center rack of the oven and bake for 1 hour and 10 minutes, until the internal temperature of the cheesecake fillings reaches 170 degrees F. Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes. Remove form the oven and cool at room temperature for 20 minutes. Refrigerate the chocolate cheesecake for 1hour, but keep pumpkin cheesecake at room temperature (do not remove either cake from pan. To prepare the ganache, heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room
temperature. Pour 1 cup of the semi-sweet chocolate ganache over the top of the chilled chocolate cheesecake. Spread evenly over the top of the cake. Invert the pumpkin cheesecake onto the layer of ganache. Gently press down on the cake to set in place. Wrap the entire springform pan with film wrap and refrigerate for 3 hours. The cheesecake can now be released from the springform. Remove film wrap and wrap a damp, hot towel around the sides of the pan (the towel should be large enough to completely wrap around and cove the sides of the pan) and hold around the pan form 1 minute. Carefully release and remove the springform pan. Using a cake spatula, smooth the sides of the cake with 2 to 3 Tbsps. of the ganache. Spread the remaining ganache evenlyacross the top of the cake. press remaining cookie/pecan crumbs into the sides of the cake, coating evenly. Refrigerate for at least 30 minutes before cutting and serving. Heat the blade of the serrated slicer under hot water before cutting and run it under hot water after making each slice. (In the notes section of the recipe called The Chef's Touch, Marcel suggests the following: For an extra special touch, decorate the top of the uncut cake with sour cream and brown sugar: whisk together in a stainless steel bowl 3/4 cup sour cream and 1 Tbsps. light brown sugar. Pour the mixture onto the center area of the cake. Using a spatula, spread the sour cream to within 2 inches of the outside edge of the top of the cake. Now for the final touch, evenly space 12 pecan halves 1/2 inch from the outer edge of the top. refrigerate for an hour before cutting and serving.) This is complicated and time-intensive, but it is really and truly worth the work and can easily be done a little at a time over a few days. This has been my special Thanksgiving and Christmas dessert ever since. -----

How To make Dark Chocolate and Pumpkin Cheesecake Part 3's Videos

Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH

Learn how to make my pumpkin cheesecake with chocolate swirl recipe. One of my favorite Thanksgiving desserts! This chocolate pumpkin cheesecake is so rich and creamy and with its swirly chocolate design always makes a huge impression!
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WATCH MORE FALL RECIPES!
S'More Pie
Goat Cheese Tartelette Appetizers
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Pumpkin Bread
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HOW-TO MAKE PUMPKIN PIE SPICE:

BETH’S CHOCOLATE PUMPKIN CHEESECAKE RECIPE
Serves 8
PRINT RECIPE HERE:

INGREDIENTS:

For the Crust
1 (9 0z) package of famous chocolate wafers or another dark chocolate cookie
5 tbsp (75 ml) melted butter

For Filling
2 (8 oz) containers (460g) of whipped cream cheese
2 whole eggs
3 egg yolks
¾ cup (150 g) of sugar
1 (15 oz) can (420g) of pure pumpkin puree
¼ tsp (1.25 ml) salt
1 tsp (5 ml) pumpkin pie spice
1 tsp (5 ml)vanilla extract
¼ cup (30 g) of flour
2 oz (56 g) melted bittersweet chocolate

METHOD:
Preheat oven to 325F/162 C.

Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops.

Grease a 9 (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.

Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.

Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.

Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.

Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point, it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.

Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.

Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!

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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!

Pumpkin Bread with Chocolate Chips - Dished #Shorts

On today's Dished #shorts, making Pumpkin Bread with Chocolate Chips
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If you love this how to make chocolate chip pumpkin bread recipe, let us know what you think in the comments below! #dished #pumpkin #recipe

Ingredients for making the best chocolate chip pumpkin bread:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 1/2 tsp pumpkin pie spice
3/4 teaspoon salt
2 eggs
3/4 cup sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree (canned or fresh)
1/2 cup coconut oil (melted)
1/4 cup milk
1 cup chocolate chips

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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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Bitter About Pumpkin Spice: Dark Chocolate Cookies Stuffed with Pumpkin Cheesecake

How to make a dark chocolate cookie stuffed with pumpkin cheesecake while diving into the age old subject of Pumpkin Spice with some crude and funny commentary. A perfect how to recipe for the Halloween season and year round. Now grab a drink and lets get Bitter!

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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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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!

Full recipe:

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PEANUT BUTTER GIVEAWAY
Enter to win a six jars of Dark Chocolate Dreams: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel AND 2) leave a comment telling us WHAT FAVORITE CHEESECAKE RECIPE YOU LIKE TO MAKE AT HOME.

One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.

UPDATE: This giveaway is over. The random winner has been chosen and notified. Make sure to subscribe to our channel to stay up to date on future peanut butter giveaways.

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.

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