Time 5h40m Yield 16 Number Of Ingredients 15 Steps:

Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a springform pan with aluminum foil. Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food processor and pulse to fine consistency. Press into the bottom of a 9-inch springform pan. Bake in the preheated oven until lightly browned and toasted, about 15 minutes. Remove crust from oven and spread chocolate chips in a single layer over the crust bottom, leaving 1/2-inch rim at edges; cool to room temperature. Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup sugar, vanilla extract, and maple extract; add pumpkin puree and beat to combine. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until well distributed. Pour filling over cooled crust. Place pie pan in a baking dish and gently pour boiling water into the baking dish to come half-way up sides of the springform pan. Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to room temperature in the oven with the door open, about 1 hour. Refrigerate until completely chilled, about 2 hours.

Time 10h10m Yield Serves 10 to 12 Number Of Ingredients 17 Steps:

Preheat oven to 350°F with a rack in center. Bring a small pot of water (about 8 cups) to a boil. Assemble a 9-by-3-inch springform pan with raised side of bottom part facing up. For the Crust: In a food processor, grind wafers until fine (you should have 1 1/3 cups). Add butter, sugar, and salt; pulse until evenly moistened. Press evenly into bottom and 1/2 inch up sides of pan. Refrigerate 10 minutes. Bake until fragrant and firm, about 12 minutes. Let cool on a wire rack; reduce oven temperature to 325°F. For the Filling: Meanwhile, beat cream cheese and sugar on low speed until smooth; add flour and beat to combine. Add pumpkin, cinnamon, ginger, vanilla and salt; beat to combine. Beat in eggs, one at a time, beating to combine after each addition. Wrap springform pan in foil (to keep water from seeping in during baking); place in a roasting pan. Pour filling into crust. Place roasting pan in oven, add boiling water to come halfway up sides of springform pan. Bake until pie is puffed around edges and just a tiny bit wobbly in center, about 1 hour, 15 minutes. Transfer springform pan to wire rack; remove foil and let cool 20 minutes. Run a paring knife around edges and let cool completely on rack, about 4 hours. Transfer pan to refrigerator; cover loosely and chill at least 8 hours and up to 2 days. For the Caramel: Release sides of pan and remove cake. Cook sugar and 2 tablespoons water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Stop stirring and cook, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until amber, 3 to 5 minutes. Remove from heat and stir in cream and salt (it will bubble up). Return to heat and simmer 1 minute, stirring to dissolve any hardened caramel. Stir in chocolate. Let cool 20 minutes, then pour over cake. Return cake to refrigerator until set, at least 30 minutes and up to overnight. For the cleanest slices when serving, use a knife dipped in hot water and wiped dry after each.

Time 40m Yield 6 to 8 servings Number Of Ingredients 9 Steps:

Place the chocolate chips in a large metal bowl set over a pot of boiling water (a double-boiler). Allow the chocolate to melt, with minimal stirring, 5 to 7 minutes. Take each cannoli shell and dip each end of the shell in the chocolate. Allow the excess chocolate to drip off and lay the shells out on a sheet tray lined with parchment paper or a wire rack so they don’t stick. Beat the butter in the bowl of an electric mixer fitted with a whisk attachment until it is light and pale yellow in color. Add the cream cheese and beat until well combined. Add the pumpkin puree, confectioners’ sugar, spices and lemon juice. Mix until well combined. Place the filling in a piping bag fitted with a medium-size tip. Chill to allow the cheesecake filling to firm up, 15 to 20 minutes. When the mixture is firm, pipe the filling into the chocolate-dipped cannoli shells.

Time 4h Yield 8 servings Number Of Ingredients 10 Steps:

Preheat the oven to 350 degrees F. Butter the inside of an 8-inch souffle dish. Place in a roasting pan that fits the dish. Add the cream cheese, pumpkin puree and butter to a medium bowl. Using a rubber spatula, mix together until smooth and well combined. Switch to a whisk and add the egg yolks one at a time, making sure they are fully incorporated before adding the next yolk. Add the cake flour, vanilla and cinnamon and mix well until smooth. Slowly add the milk until fully incorporated. Set aside. Beat the egg whites in a large bowl using an electric hand mixer on medium-high speed until soft peaks form, about 3 minutes. With the mixer running, slowly sprinkle in the sugar until glossy and stiff peaks form. Fold one-third of the egg white into the cream cheese mixture using the whisk until incorporated. Repeat with another third. Now add the cream cheese mixture into the bowl with the remaining egg white and, using a spatula, gently fold in the remaining egg white until no streaks remain. Pour the mixture into the prepared dish. Drizzle with the melted chocolate and run a skewer through the top to make a design. Fill the roasting pan with enough hot water to come halfway up the sides of the souffle dish and place in the oven. Bake for 10 minutes. Reduce the heat to 300 degrees F and continue to bake until the souffle is just set but still a little jiggly in the center, about 50 minutes. Allow to cool to room temperature in the water bath. Remove from the water and refrigerate to cool completely, at least 2 hours. Use a large spoon to serve the souffle.

Time 2h35m Yield 16 serving(s) Number Of Ingredients 15 Steps:

Preheat oven to 350 degrees F, & coat an 8 inch springform pan with nonstick spray. Set out a roasting pan larger than the springform pan. FOR THE CRUST, put the crumbs in a small bowl, & stir in butter until evenly moistened. Press firmly over the bottom of the pan. Bake 8-10 minutes until set, then cool on a wire rack. Wrap the outside of the pan with heavy-duty foil. Reduce oven temperature to 300 degrees F. At this point, set 4-6 quarts of water on to boil [to be added to the roasting pan in which the springform pan will be placed ~ to come halfway up the sides of the springform pan]. FOR THE FILLING, put the cream cheese, sugar & cornstarch in a large bowl, & beat with a mixer on medium speed until smooth, scraping sides of the bowl several times with a rubber spatula. Beat in eggs, 1 at a time, just until blended. Beat in sour cream & vanilla to combine, then divide the batter evenly between 3 medium bowls. Stir melted milk chocolate into the 1st bowl of batter, & pour this chocolate mixture into the crust in an even layer. Whisk pumpkin & pumpkin pie spice into the 2nd bowl of batter, then carefully spoon this mixture over the chocolate layer to cover, then gently smooth into an even layer with an offset spatula [do not let the two layers of batter run together]. Stir semisweet chocolate into the 3rd bowl of batter, then carefully spoon it over the pumpkin layer, spreading carefully & evenly as indicated above. Set the springform pan in the center of the roasting pan, then place the roasting pan in the oven. Add boiling water, enough to come halfway up the sides of the springform pan. Bake 1 1/2 to 1 3/4 hours until set [to a point where the center still jiggles slightly when gently shaken ]. Turn off the oven & leave the door closed, letting the cake cool in the oven for 1 hour. [If the cake hasn’t pulled away from the sides of the pan, carefully run a thin knife around the edge of the pan to release the cake.] Remove the foil & cool the cake in the pan on a wire rack. Cover & refrigerate at least 4 hours or overnight. FOR THE CHOCOLATE GLAZE: In a small saucepan, stir the glaze ingredients over low heat until chocolate melts & mixture is smooth. Remove from heat, & cool slightly. Remove pan sides & place cake on a serving plate. Spread the glaze over the top, just to the edge. [You might even want some to drip down the side of the cake.]. Refrigerate until glaze sets.

Time 1h20m Yield 10-12 serving(s) Number Of Ingredients 12 Steps:

Heat oven to 350’F. In medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly. increase oven temperature to 400 F. In large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. Add pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour into prepared Crust. Bake 10 minutes. Reduce oven temperature to 250 F; continue baking 50 minutes. Remove from oven to cooling rack; loosen cake from rim of pan. Cool completely; remove rim. Refrigerate. Garnish with chocolate leaves, if desired. Cover; refrigerate leftovers.

Time 5h Yield Makes 16 Number Of Ingredients 11 Steps:

Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside. In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool. Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside. Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside. Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes. Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.

Time 40m Yield 12 Number Of Ingredients 17 Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips. Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended. Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Time 9h35m Yield 16 Number Of Ingredients 18 Steps:

Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap outside bottom and side of pan with foil to prevent leaking. In small bowl, mix Crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar, then flour, then eggs one at a time, just until blended. Remove half of the cream cheese mixture (about 3 cups) into another large bowl; reserve. Into remaining cream cheese mixture, stir 2 tablespoons of the bourbon, the pumpkin, 1 1/2 teaspoons bitters, the ginger, cinnamon and nutmeg with whisk until smooth. Spoon over crust in pan. Into reserved 3 cups filling, stir 2 tablespoons bourbon, the vanilla and melted chocolate; pour over pumpkin layer directly in middle of pan. This will create layers so that each slice includes some of each flavor. To minimize cracking, place shallow pan half full of hot water on lower oven rack. Bake cheesecake 1 hour 20 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours. Run knife around side of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Stir together caramel topping, 2 teaspoons bourbon and dash bitters. To serve, drizzle with caramel and sprinkle with pecans. Cover and refrigerate any remaining cheesecake.

Time 1h25m Yield 12 servings. Number Of Ingredients 9 Steps:

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Press cookie crumbs onto the bottom of prepared pan; set aside. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate. , In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 50-55 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with chocolate curls and/or crushed cookies if desired.

More about “chocolate pumpkin cheesecake recipes”

Yield 12 servings Number Of Ingredients 18 Steps:

Heat oven to 350 degrees. Coat an 8-inch springform pan with nonstick spray. Have ready a roasting pan larger than the springform pan. Crust: Put crumbs in a small bowl; stir in butter until evenly moistened. Press firmly over bottom of pan. Bake 8-10 minutes until set. Cool on rack. Wrap outside of pan with heavy duty foil. Reduce oven temperature to 300 degrees. 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 sour cream and vanilla to combine. Divide batter evenly between 3 medium bowls. Stir melted milk chocolate into 1 bowl; pour into crust in an even layer. Whisk pumpkin and pumpkin pie spice into another bowl. 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 remaining batter. Carefully spoon over pumpkin layer; spread carefully as above. Set springform pan in center of roasting pan. Place roasting pan in oven rack and add boiling water to come halfway up side of springform pan. Bake 1.5 - 1.75 hours until set, but center still jiggles slightly when shaken.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 knife around edge of pan to release cake). Remove foil. Cool cake in pan on wire rack. Cover; refrigerate at least 4 hours or overnight. Chocolate Glaze: Stir ingredients in a small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; cool slightly. 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.