Marbled Chocolate Pumpkin Cheesecake
Marbled Chocolate Pumpkin Cheesecake - crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate - totally divine
Ingredientes
Crust
- 9 oz (250g) cocoa/ginger cookies or digestive biscuits
- 6 tbsp (80g) unsalted butter , melted
- 1 tbsp cocoa powder
Pumpkin Cream Cheese Filling
- 24 oz (750g) cream cheese , softened
- 1 cup (240g) sour cream
- 1 1/2 cup (360g) homemade pumpkin puree
- 2/3 cup (135g) sugar
- 1 tsp (5g) vanilla extract
- 4 eggs , room temperature
- 1/4 cup (30g) flour
- 1 tsp (3g) ground cinnamon
- 1/2 tsp (2g) ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 4 oz (120g) dark chocolate
Elaboración paso a paso
Prepare the pumpkin puree in advance.
- Homemade fresh pumpkin puree tastes better and is healthier, it's easy to make and for sure pumpkin pies are more delicious this way. Cut the pumpkin in half, remove seeds and fibers, and place them cut-side down on a roasting pan along with 1 cup of water.
- Bake at 180 C (350 F) for about 1 – 1 1/2 hours until tender. Scoop out the pulp and puree in a food processor until smooth. Cool before using.
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.
- Reduce oven temperature to 300 F (150C).
Prepare the cream cheese filling.
- In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
- 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.
- 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.
- 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.
- Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
- 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.
Video
Nutrition
Ración: 1 slice out of 12Calorías: 335kcalCarbohidratos: 33.2gProteina: 5.2gGrasa: 20.6gGrasa saturada: 11.9gColesterol: 88mgAzúcar: 18.7g