marmalady
Executive Chef
I totally forgot I had this recipe til the day before T-day, but went ahead and made it, and wow, is it good!
12 servings
Crust: 4T butter 2 oz. bittersweet chocolate, chopped
¼ cup sugar 1 large egg
¼ cup flour ½ tsp. baking powder
¼ cup finely chopped walnuts
1/8 tsp. salt
Preheat oven to 325. Lightly butter a 9 inch springform pan. In a medium saucepan, melt butter with chocolate; remove from heat, let cool slightly, add sugar and egg til blended. Whisk flour with salt and baking powder; add to chocolate mixture. Stir in walnuts. spread batter in springform and smooth the surface. Bake fo 10 minutes, or til risen and dry to the touch. Cool completely. Wrap the outside of the pan in foil. Leave oven on.
Cheesecake:
4 oz. bittersweet chocolate
1 ½ lbs. cream cheese
1 cup sugar
4 large eggs
1 ½ T cornstarch
1 tsp. vanilla
1 tsp. cinnamon
2 cups pumpkin puree
½ tsp. nutmeg
Melt chocolate, set aside. Beat cream cheese til smooth. Add sugar, beat til light and fluffy. Add eggs 1 at a time, beat well between each addition. Beat in cornstarch and vanilla. Add 1 cup of batter to the melted chocolate and stir til blended. Add the pumpkin and spices into the remaining batter.
Pour ¾ of the pumpkin batter over the crust. Pour the chocolate batter on top. If the chocolate is too thick to pour, heat in microwave for 10 seconds. Spoon the remaining pumplkin cheesecake batter on top of the chocolate. Use a knife to make swirls.
Set the springform pan in a roasting pan. Add enough hot water to reach halfway up the side of the pan. Bake in center of oven for 1 ½ hours, til firm around edges but slightly jiggly in the center. Turn the oven off, prop the door open and let the cheesecake stand in the water bath for 1 hour, until completely set. Remove from water bath and chill thoroughly, 4 hours or overnight, then remove foil and pan.
Can make up to 4 days ahead.
Note - I didn't make the brownie crust - I just used a package of those chocolate wafers and made a chocolate crumb crust.
Marbled Pumpkin Cheesecake w/brownie crust
12 servings
Crust: 4T butter 2 oz. bittersweet chocolate, chopped
¼ cup sugar 1 large egg
¼ cup flour ½ tsp. baking powder
¼ cup finely chopped walnuts
1/8 tsp. salt
Preheat oven to 325. Lightly butter a 9 inch springform pan. In a medium saucepan, melt butter with chocolate; remove from heat, let cool slightly, add sugar and egg til blended. Whisk flour with salt and baking powder; add to chocolate mixture. Stir in walnuts. spread batter in springform and smooth the surface. Bake fo 10 minutes, or til risen and dry to the touch. Cool completely. Wrap the outside of the pan in foil. Leave oven on.
Cheesecake:
4 oz. bittersweet chocolate
1 ½ lbs. cream cheese
1 cup sugar
4 large eggs
1 ½ T cornstarch
1 tsp. vanilla
1 tsp. cinnamon
2 cups pumpkin puree
½ tsp. nutmeg
Melt chocolate, set aside. Beat cream cheese til smooth. Add sugar, beat til light and fluffy. Add eggs 1 at a time, beat well between each addition. Beat in cornstarch and vanilla. Add 1 cup of batter to the melted chocolate and stir til blended. Add the pumpkin and spices into the remaining batter.
Pour ¾ of the pumpkin batter over the crust. Pour the chocolate batter on top. If the chocolate is too thick to pour, heat in microwave for 10 seconds. Spoon the remaining pumplkin cheesecake batter on top of the chocolate. Use a knife to make swirls.
Set the springform pan in a roasting pan. Add enough hot water to reach halfway up the side of the pan. Bake in center of oven for 1 ½ hours, til firm around edges but slightly jiggly in the center. Turn the oven off, prop the door open and let the cheesecake stand in the water bath for 1 hour, until completely set. Remove from water bath and chill thoroughly, 4 hours or overnight, then remove foil and pan.
Can make up to 4 days ahead.
Note - I didn't make the brownie crust - I just used a package of those chocolate wafers and made a chocolate crumb crust.
