It all started last year. I've always wanted to make a cheesecake and had decided that Thanksgiving (2009) was the perfect time to do so. That first one (or should I say second one since I technically dropped the first one all over my oven door) was a big hit and from then on I was tasked with job of bringing the cheesecake to the family gatherings.
We've done a few different types. Without further ado I give you the recipe that received rave reviews......
Katie's Double Chocolate Pumpkin Cheesecake
(Technically this is a lie though, it is more quadruple chocolate then anything)
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| Everything you're looking at is made of chocolate. Everything. |
Serves: 12 (but really more then that)
Active: 45min/ Total: 2 1/2 hrs (plus 1 hr cooling in oven and at least 4 1/2 hrs chilling)
Planning Tip: Cake can be completed up to 1 week ahead. Cover and refrigerate.
Crust:
1 1/2 cups purchased chocolate cookie crumbs (I used Newman's Own Chocolate Alphabet Cookies)
1/2 stick (4 Tbsp) butter, melted
Filling:
3 bricks (8 oz each) cream cheese, softened
1 cup sugar
2 Tbsp cornstarch
3 large eggs
1/2 cup sour cream
2 tsp vanilla extract
1 cup (6 oz) milk-chocolate chips, melted and cooled
1 cup canned 100% pure pumpkin
1 tsp pumpkin pie spice
1 cup (6 oz) semisweet chocolate chips, melted and cooled
Chocolate Glaze:
3 oz bittersweet baking chocolate
2 Tbsp stick butter
1 Tbsp light corn syrup
Katie's tip: If you let the cream cheese sit on the counter to soften while you make the crust it will be easier to make the cream cheese filling, which will give you a better over-all cheesecake because it won't crack in the center.
1. Heat oven to 350 degrees. Coat an 8-in springform pan with nonstick spray. Have ready a roasting pan larger then the springform pan.
2. Crust: Put crumbs in a small bowl; stir in butter until evenly moistened. Press firmly over bottom of pan so that there are no holes in the layer. You can also push some of the crust up the side of the pan. Bake 8-10 minutes until set. Cool on rack. Wrap outside of pan with heavy-duty foil. Reduce oven temperature to 300 degrees.
3. Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping sides of bowl several times with a rubber spatula. Beat in eggs, 1 at a time, just until blended. Beat in the sour cream and vanilla to combine. Be careful not to over-beat. Only beat it till it is evenly blended and just slightly fluffy. Divide batter evenly between 3 medium bowls. Stir the melted milk chocolate into 1 of the bowls with the batter; pour into crust in an even layer. Whisk pumpkin and pumpkin pie spice into another bowl of the batter. Carefully spoon over chocolate layer to cover, then gently smooth into an even layer with an offset spatula (take care batters don't run together). Stir semisweet chocolate into the remaining batter in the third bowl. Carefully spoon over pumpkin layer; spread carefully as above.
4. Set springform pan in center of roasting pan. Place roasting pan in oven rack and add boiling water to come halfway up sides of springform pan. Cook in the water bath.
5. Bake 1 1/2 to 1 3/4 hours until set, but center still jiggles slightly when shaken.
6. Turn off oven ( leave door closed); let cake cool in oven 1 hour (if cake hasn't pulled away from sides of pan, carefully run a thin knife around edge of pan to release cake). Remove foil. Cool cake in pan on a wire rack. Cover; refrigerate at least 4 hours or overnight.
7. Chocolate Glaze: Stir ingredients in a small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; cool slightly.
8. Remove pan sides; place cake on serving plate. Spread glaze over top to edge ( some may drip down side of cake). Refrigerate until glaze sets.
A word to the wise......cut the slices really small. It is SUPER rich!! It takes a while to make it, but it is worth it. Enjoy :)
A special thank you to Jenny for the recipe and inspiration!
One last look at perfection:
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| Awww yeah. You know you want some of this. |
---Katie
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