Autumnal cheesecake with pumpkin and chocolate combo flavours. This combination is successful and very delicious. The chocolate layer is not too intense because I used semi sweet 55% cocoa chocolate. Too high percentage of cocoa beans might be too overwhelming for subtle pumpkin flavour. On the top I made a contrasting pattern which gives attraction and different look. The whole cheesecake is delicate and light. Enjoy!
You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.
round spring pan 9 inch
- 170 g tea biscuits
- ¼ cup butter, melted
- 2 tablespoons cocoa powder
- 600 g cream cheese
- 1 cup (200 g) golden sugar
- 3 eggs
- ¾ cup pumpkin puree*
- 1 teaspoon pumpkin spice
- ½ - 1 teaspoon cinnamon (depending on your taste)
- 3 ½ ounces (100 g) dark chocolate semi –sweet (54,5%)
- 100 ml whipping cream
Make the base: process biscuits in the food processor until very fine (sand texture). Add cocoa powder and melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.
Cheesecake: pour the cream to the saucepan and bring to the boil. Remove from heat and add broken into pieces chocolate. Let stand for 5 minutes. Whisk until smooth mixture. Let it cool slightly but do not let set the mixture.
In a bowl of a stand mixer beat together cream cheese, sugar and eggs until smooth and fluffy. Divide the mixture into half. Add pumpkin puree, pumpkin spice and cinnamon to the one half. Mix until combined. Add chocolate with cream to the second half. Mix until combined.
Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base in two pieces of aluminium foil. Save two tablespoons of chocolate cheese mixture and spoon the rest over the biscuit base. Spoon the pumpkin cheese mixture over the chocolate layer. With a teaspoon drop small dollops of chocolate cheese mixture on the top of cheesecake. With a toothpick shape them into leaf/wave/zigzag shapes.
Place the pan in a bigger pan filled with hot water to the half-way of spring pan sides. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it a little longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan to the fridge for overnight.
Next day remove cheesecake from the pan and place on a cake stand.
*store bought pumpkin puree is often very moist and not suitable for cheesecake. If possible drain it on the sieve or better use homemade pumpkin puree.
Tags: cinnamon, chocolate, glutenfree, pumpkin.