Get ready to indulge in the ultimate fall dessert: this spectacular Chocolate Pumpkin Cheesecake! Imagine a rich, flavorful chocolate cookie crumb crust cradling a perfectly creamy and smooth pumpkin cheesecake filling, all crowned with a luscious, thick layer of chocolate ganache. This isn’t just any cheesecake; it’s a dessert masterpiece that promises to delight your senses and impress anyone who takes a bite. It truly tastes even better than it looks, making it the perfect showstopper for any autumnal gathering or a special treat just for you.
As the crisp air of fall approaches, bringing with it stunning foliage and a longing for warm, comforting flavors, our kitchens naturally turn to pumpkin. While pumpkin pie is a classic, why not elevate your seasonal baking with something extraordinary? This Chocolate Pumpkin Cheesecake is your answer, offering a sophisticated twist on beloved fall flavors. It’s an irresistible combination that perfectly balances the earthy sweetness of pumpkin with the deep, luxurious notes of chocolate, creating a symphony of taste that celebrates the season.
If the mere thought of pumpkin and cheesecake as a divine fall pairing excites you, then this recipe is a must-try. And for those who are already fans of this delectable duo, you might also love our Pumpkin Pie Cheesecake for another fantastic seasonal dessert. But today, we’re diving deep into the magic of chocolate and pumpkin coming together in one incredible dessert.
Ready to satisfy your sweet tooth and pumpkin cravings with the unparalleled delight of this Chocolate Pumpkin Cheesecake? Let’s embark on this culinary adventure and create a dessert that will earn you rave reviews!
Why This Chocolate Pumpkin Cheesecake Is a Must-Make Recipe
This isn’t just another cheesecake recipe; it’s a carefully crafted experience designed to become your new fall favorite. Here are just a few reasons why you’ll absolutely adore baking and devouring this Chocolate Pumpkin Cheesecake:
- Unforgettable Flavor Combination: The marriage of rich chocolate and warm, spiced pumpkin creates a flavor profile that is truly out of this world. The deep cocoa notes perfectly complement the sweet and earthy pumpkin, offering a sophisticated balance that’s both comforting and exciting. It’s a delightful twist on traditional pumpkin desserts that will surprise and satisfy.
- Decadent Chocolate Ganache Topping: What truly sets this cheesecake apart is the luscious, thick chocolate ganache. This velvety topping adds an extra layer of richness and a beautiful sheen that makes the cheesecake look incredibly gourmet. It’s the crowning glory that takes every bite from delicious to absolutely divine, melting in your mouth with intense chocolate flavor.
- Perfectly Balanced Texture: Prepare for a symphony of textures in every forkful. The sturdy yet crumbly chocolate cookie crust provides a delightful crunch, contrasting beautifully with the incredibly creamy, smooth pumpkin cheesecake filling. The silky ganache on top brings it all together, ensuring a satisfying and luxurious mouthfeel from start to finish.
- A True Seasonal Delight: This cheesecake embodies the essence of fall. The pumpkin flavor evokes cozy autumn evenings and holiday gatherings, while the chocolate adds a touch of indulgence. It’s the ideal dessert for Thanksgiving, Halloween parties, or simply to enjoy with a cup of coffee on a chilly afternoon.
- Impressive Yet Achievable: Despite its gourmet appearance and complex flavors, this cheesecake recipe is surprisingly approachable for home bakers. We’ve broken down each step to ensure success, allowing you to create a show-stopping dessert that looks like it came from a high-end bakery, but with the satisfaction of having made it yourself.
Essential Ingredients for Your Perfect Cheesecake
Crafting this exquisite Chocolate Pumpkin Cheesecake requires a selection of quality ingredients, each playing a crucial role in developing its incredible flavor and texture. While the full recipe card with precise measurements and detailed instructions is conveniently located at the bottom of this post, let’s take a moment to highlight the key components you’ll need for each layer.
For the Rich Chocolate Cookie Crust
The foundation of any great cheesecake is its crust, and for this recipe, we opt for a chocolate cookie crumb crust to enhance the overall chocolate experience. This simple yet flavorful base provides a delightful contrast to the creamy filling.
- Chocolate cookie crumbs: You can use store-bought chocolate cookie crumbs or crush your favorite chocolate sandwich cookies (like Oreos, filling removed for a less sweet crust) in a food processor. This creates a deeply flavorful base that pairs beautifully with the pumpkin.
- Unsalted butter: Melted unsalted butter acts as the binding agent, holding the crumbs together to form a firm, buttery crust. Using unsalted butter allows you to control the overall saltiness of the dessert.
For the Creamy Pumpkin Cheesecake Filling
This is where the magic of fall truly comes alive! The filling is designed to be smooth, rich, and bursting with authentic pumpkin flavor and warm spices.
- Cream cheese: Full-fat cream cheese is essential for achieving that signature rich, tangy, and incredibly smooth cheesecake texture. Ensure it’s softened to room temperature for a lump-free batter.
- Brown sugar: Brown sugar adds a deeper, more molasses-like sweetness that complements pumpkin wonderfully, compared to white granulated sugar.
- Eggs: Eggs provide structure and richness to the cheesecake, helping it set properly. Adding them one at a time and mixing gently prevents over-aeration, which can lead to cracks.
- Pumpkin puree: This is the heart of our pumpkin flavor. It’s crucial to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners that would alter the recipe’s balance.
- Sour cream: A touch of sour cream adds a subtle tanginess and helps create an exceptionally smooth and moist texture, preventing the cheesecake from drying out.
- Pumpkin spice: A classic blend of cinnamon, nutmeg, ginger, and cloves (or similar warming spices) that infuses the cheesecake with unmistakable fall aromas and flavors.
- Vanilla extract: A splash of pure vanilla extract enhances all the other flavors, adding a fragrant and comforting note.
- Salt: Just a pinch of salt balances the sweetness and brings out the depth of the other ingredients.
For the Luxurious Chocolate Ganache
The final touch is this decadent ganache, providing a glossy, rich chocolate layer that truly elevates the cheesecake to an art form.
- Heavy cream: Heavy cream (or whipping cream) is the base for ganache, providing the fat content needed for a smooth, pourable, and ultimately firm chocolate topping.
- Dark chocolate: Finely chopped dark chocolate (around 60-70% cacao) is ideal for a rich, intense chocolate flavor that isn’t overly sweet. High-quality chocolate will make a noticeable difference here.
- Unsalted butter: A small amount of unsalted butter added to the ganache contributes to its glossy finish and smooth, luxurious texture.
Step-by-Step Guide: How to Make Chocolate Pumpkin Cheesecake
Creating this stunning Chocolate Pumpkin Cheesecake is a journey of three distinct, yet harmonious, stages: the crust, the filling, and the ganache. Follow these detailed steps for a perfect result every time.
Crafting the Perfect Chocolate Cookie Crust
A solid and flavorful crust is the foundation of a great cheesecake. This chocolate cookie crust offers a delightful texture and taste that complements the pumpkin filling beautifully.
- Step One: Prepare and Bake the Crust. Begin by preheating your oven to 350°F (175°C). In a medium bowl, combine your chocolate cookie crumbs with the melted unsalted butter. Stir them thoroughly until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a flat glass or a measuring cup to help compact the crumbs for a perfectly even and sturdy crust. Bake for 12 minutes to set the crust, then remove it from the oven and allow it to cool completely on a wire rack while you prepare the filling. This cooling step is crucial to prevent the hot crust from affecting the cheesecake batter.
Mixing and Baking the Creamy Pumpkin Cheesecake
This is the heart of the dessert, where all the rich, creamy, and spiced pumpkin flavors come together.
- Step One: Cream the Cheese. Increase your oven temperature to 375°F (190°C). In a large mixing bowl, beat the softened cream cheese on medium speed for about 1 minute until it’s smooth and light. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and beat for an additional 30 seconds to ensure there are no lumps. Room temperature cream cheese is key here for a silky-smooth batter.
- Step Two: Add Sweetness. Gradually add the brown sugar to the cream cheese mixture and continue beating on medium speed for another 1 minute, until it’s well combined and slightly fluffy.
- Step Three: Incorporate Wet Ingredients and Spices. Add the eggs one at a time, beating on medium speed just until each egg is incorporated before adding the next. Be careful not to overmix, as too much air can cause the cheesecake to crack during baking. Next, add the pumpkin puree, sour cream, pumpkin spice, vanilla extract, and a pinch of salt. Beat on medium speed for a final 30 seconds, ensuring all ingredients are fully combined into a smooth, orange-hued batter.
- Step Four: Bake to Perfection. Carefully pour the cheesecake mixture over the cooled chocolate cookie crust in the springform pan. Place the springform pan on a baking sheet – this helps catch any potential drips and makes transferring easier. Bake for 20 minutes at 375°F (190°C). Then, reduce the oven heat to 300°F (150°C) and continue baking for another 30 minutes, or until the edges are set and the center still has a slight jiggle when gently nudged.
- Step Five: Cool and Chill. Once baked, remove the cheesecake from the oven. Immediately and carefully run a thin butter knife around the edge of the pan to prevent the cheesecake from sticking as it cools and contracts, which can cause cracking. Allow the cheesecake to cool completely to room temperature on a wire rack. This slow cooling is important. Once at room temperature, transfer the cheesecake (still in the pan) to the refrigerator and chill for a minimum of 5 to 6 hours, or ideally overnight. This extended chilling period is crucial for the cheesecake to firm up properly and achieve its signature dense, creamy texture. Do not rush this step!
Creating the Decadent Chocolate Ganache Topping
The final layer, the chocolate ganache, adds a professional finish and an extra dimension of flavor.
- Step One: Prepare the Cream and Chocolate. In a small saucepan, heat the heavy cream over medium heat until it just begins to steam and small bubbles form around the edges – do not let it boil vigorously. Remove the saucepan from the heat immediately. Add the finely chopped dark chocolate and the unsalted butter to the hot cream. Gently shake the saucepan to ensure the chocolate and butter are fully submerged and covered by the hot cream. Let this mixture sit undisturbed for 3 minutes. This allows the heat from the cream to melt the chocolate and butter without scorching.
- Step Two: Stir and Serve. After 3 minutes, gently stir the mixture with a whisk or spatula, starting from the center and working outwards, until the chocolate and butter are completely melted and the ganache is smooth, glossy, and uniform. Be patient and gentle to avoid incorporating too much air. Let the ganache cool for about 15 minutes at room temperature, stirring occasionally, until it reaches your desired pourable, yet slightly thickened, consistency. For a thicker ganache, stir a bit more as it cools. Once ready, carefully pour the ganache over the top of the chilled cheesecake, spreading it gently to the edges. Allow the ganache to set slightly before slicing and serving.
Helpful Kitchen Equipment for Baking Success
Having the right tools can make all the difference in your baking experience, especially when creating a multi-layered dessert like this cheesecake. While not all are strictly mandatory, these items will certainly streamline your process and help achieve professional results.
- Measuring cups and spoons: Essential for accurate ingredient proportions, which is critical for consistent baking results.
- Mixing bowls: You’ll need at least two – one for the crust and one for the cheesecake filling – plus another for preparing the ganache. Glass or stainless steel bowls are versatile.
- 9-inch Springform pan: This specialty pan with removable sides is indispensable for cheesecakes, allowing for easy release without damaging the delicate sides.
- Electric Mixer (Stand or Handheld): A stand mixer or a high-quality hand mixer will make light work of creaming the cheese and blending the filling, ensuring a smooth, lump-free batter with minimal effort.
- Rubber Spatula: Perfect for scraping down the sides of your mixing bowl, ensuring all ingredients are fully incorporated and no precious batter is left behind.
- Wire Rack: Crucial for cooling the cheesecake evenly after baking, preventing a soggy bottom and promoting proper setting.
- Small Saucepan: For gently heating the heavy cream to create the ganache.
- Sharp Knife: For cleanly slicing your chilled cheesecake, especially helpful when wiped between cuts.
Delicious Pairings: What to Serve With Pumpkin Cheesecake
While this Chocolate Pumpkin Cheesecake is a star on its own, pairing it with complementary treats can elevate your fall dessert spread. Consider these delightful pumpkin-themed companions:
- Pumpkin Cinnamon Rolls: For a truly indulgent brunch or a sweeter side, these warm, spiced rolls echo the flavors of the cheesecake in a different, comforting form.
- Pumpkin Cream Cheese Danish Bake: Another creamy, pastry-based option that offers a textural contrast while maintaining the beloved pumpkin and cream cheese profile.
- Pumpkin Crumb Muffins: These offer a lighter, less decadent option for those who want just a hint of pumpkin spice, perfect for a breakfast or afternoon snack alongside the rich cheesecake.
- Air Fryer Pumpkin Pie Twists: A fun, crispy, and quick alternative that brings the classic pumpkin pie flavor in a handheld, playful format.
- Pumpkin Patch Dirt Cups: A whimsical, kid-friendly option that’s great for themed parties and offers a different texture with its pudding and cookie layers.
- Pumpkin Cream Cheese Wontons: These crispy, sweet treats with a maple glaze provide a delightful textural contrast and a fusion of flavors, perfect for an appetizer or a smaller sweet bite.
Expert Tips and Tricks for a Flawless Cheesecake
Achieving cheesecake perfection is easier than you think with these helpful tips and tricks that will guide you to a beautifully presented and delicious dessert.
- For Impeccably Clean Slices: To get those beautiful, clean cuts that showcase all the layers of your cheesecake, always wipe the blade of your knife clean with a warm, damp cloth in between each slice. This removes any clinging crumbs or ganache, ensuring every piece looks as perfect as the first.
- Mastering Ganache Consistency: While the recipe provides a general guideline, you have control over your ganache’s thickness. I found that stirring the ganache a little bit more than usual as it cools helped me achieve a thicker, richer topping, which I absolutely loved. If you prefer a thinner, more pourable ganache, simply stir it less or warm it gently. Experiment to find your ideal texture; a thicker ganache offers a more intense chocolate experience.
- Achieving an Even Crust: A uniform crust provides a stable and aesthetically pleasing base. The trick is to add all your chocolate cookie crumbs to the springform pan first, then gently shake the pan to evenly distribute them. Once leveled, use the flat bottom of a glass or a measuring cup to press the crumbs down firmly and evenly across the entire bottom layer. This creates a compact and consistent crust that won’t crumble when sliced.
- Room Temperature Ingredients are Key: For the cheesecake filling, ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature. This allows them to blend together smoothly without lumps and creates a truly creamy texture. Cold ingredients will result in a lumpy batter and can lead to overmixing.
- Avoid Overmixing the Batter: When making the cheesecake filling, mix just until the ingredients are combined. Overmixing can incorporate too much air into the batter, which can cause the cheesecake to puff up too much during baking and then crack as it cools. Gentle mixing is the secret to a smooth, uncracked top.
- The Importance of Chilling: The chilling period is non-negotiable for cheesecake. It allows the filling to fully set, firming up to that classic dense, creamy texture and making it much easier to slice neatly. Plan ahead and give your cheesecake ample time in the refrigerator.
Creative Variations and Smart Substitutions
While this Chocolate Pumpkin Cheesecake recipe is delightful as is, don’t hesitate to personalize it! Baking is an art, and these variations allow you to tailor the dessert to your taste preferences or available ingredients.
- Add Some Crunch to the Ganache: For an extra layer of texture and flavor, consider folding some finely chopped nuts into your chocolate ganache before pouring it over the cheesecake, or sprinkling them on top as a garnish. Toasted walnuts, pecans, or even roasted almonds would all be incredibly tasty additions, providing a satisfying bite against the smooth ganache.
- Explore Different Drizzle Toppings: If chocolate ganache isn’t your only desire, or if you want to offer variety, you can easily trade it out for other delicious drizzles. A classic caramel sauce, a maple glaze, or even a spiced apple compote could provide an interesting flavor contrast. Alternatively, you could drizzle multiple sauces for an artistic and multi-flavored presentation.
- Customize Your Cookie Crumb Crust: The beauty of a crumb crust lies in its versatility. While a chocolate cookie crust provides a deep cocoa flavor that marries well with the pumpkin, feel free to experiment with other cookie flavors. A classic graham cracker crust would offer a buttery, slightly nutty base. For a spicy twist, a gingerbread cookie crust would be a fantastic seasonal alternative. Even shortbread or vanilla wafer crumbs could work beautifully, offering a different character to the foundation of your cheesecake.
- Spice Adjustments: If you prefer a stronger or milder pumpkin spice flavor, feel free to adjust the amount of pumpkin spice in the filling. You could also add a pinch of freshly grated ginger or a touch of allspice for a more complex spice profile.
- Boozy Kick: For an adult-friendly version, consider adding a tablespoon or two of a complementary liqueur to the cheesecake filling or the ganache. A touch of bourbon, spiced rum, or Kahlua could add an exciting depth of flavor.
Storing Your Leftover Cheesecake
Proper storage is essential to keep your Chocolate Pumpkin Cheesecake fresh and delicious. Any leftover cheesecake should be carefully stored in the refrigerator. To maintain its creamy texture and prevent it from absorbing other food odors, place the cheesecake in an airtight container or cover it tightly with plastic wrap. When stored correctly, your delightful cheesecake will remain fresh and enjoyable for up to 3 days in the refrigerator.
Can I Freeze This Cheesecake?
Yes, absolutely! This yummy Chocolate Pumpkin Cheesecake freezes beautifully, making it an excellent dessert to prepare ahead of time or to preserve leftovers for future cravings. Freezing cheesecake is a convenient way to enjoy it whenever the mood strikes.
You have a couple of options for freezing: you can either freeze the entire cheesecake as a whole or portion it into individual slices. If freezing whole, ensure it’s fully cooled and set. Wrap the cheesecake tightly in several layers of plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. For individual pieces, slice the chilled cheesecake first, then wrap each slice separately in plastic wrap and foil. Always store the wrapped cheesecake or slices in a freezer-safe container or a heavy-duty freezer bag to provide an extra layer of protection.
For the best quality, aim to consume this frozen pumpkin cheesecake within a month after freezing. Beyond that, while still safe to eat, its texture and flavor might start to degrade slightly.
When you’re ready to enjoy, simply remove the cheesecake (whole or slices) from the freezer and let it thaw in the refrigerator for several hours or overnight. This slow thawing process helps maintain its creamy texture. Once thawed, it will be just as delicious as when it was first made!
Understanding Cheesecake Baking Methods: Wet vs. Dry
When it comes to baking cheesecakes, there are generally two primary methods: the “wet” method (using a water bath) and the “dry” method (baking directly in the oven). Both have their merits, but I typically lean towards the dry baking method for my cheesecakes, and that’s what we’ve used in this recipe.
I initially delved into the nuances of these methods in my “Show-Stopping Cheesecakes” class on Craftsy, which truly deepened my understanding. For me, dry baking proves to be the easiest and most straightforward approach. It avoids the extra steps and potential mess of a water bath, which often involves wrapping the springform pan to prevent water from seeping in. Furthermore, since this Chocolate Pumpkin Cheesecake is crowned with a generous layer of chocolate ganache, any minor surface imperfections that might arise from dry baking (like a small crack) will be beautifully hidden by the decadent topping. This makes the dry method a perfect choice for its simplicity and forgiving nature in this particular recipe.
However, if I were preparing a plain cheesecake with no topping, where a perfectly smooth, uncracked surface was paramount, I would likely opt for the wet baking method. This technique involves placing the springform pan (wrapped to be watertight) into a larger pan filled with hot water, creating a gentle, steamy environment in the oven. The water bath provides consistent, even heat and moisture, which significantly reduces the risk of cracks and results in an incredibly silky-smooth texture. For this Chocolate Pumpkin Cheesecake, though, the dry method offers fantastic results with less fuss.
How Long Does This Cheesecake Need to Set?
The setting time for cheesecake is arguably the most crucial step, often overlooked but absolutely vital for achieving the perfect texture and preventing a crumbly, soft mess. After baking and cooling to room temperature, this Chocolate Pumpkin Cheesecake needs a significant period in the refrigerator to properly set.
A minimum of 5-6 hours of chilling is required for the cheesecake to firm up sufficiently. During this time, the fats in the cream cheese solidify, and the cheesecake’s structure stabilizes, leading to that signature dense, creamy consistency that we all love. Attempting to slice it before this minimum time can result in a messy, unset cheesecake that doesn’t hold its shape.
However, if you truly want to experience this cheesecake at its absolute best – perfectly firm, incredibly smooth, and easy to slice into pristine pieces – it’s even better to let it set overnight in the refrigerator. An extended chilling period ensures maximum stability and flavor development. Patience truly is a virtue in cheesecake making!
Once your cheesecake is thoroughly chilled and perfectly set, then and only then should you proceed with preparing and adding the luscious chocolate ganache on top. This sequential approach guarantees a magnificent final product.
Is Pumpkin Puree Mandatory for This Recipe?
Absolutely yes, using 100% pure pumpkin puree is not just recommended, it’s essential for the success of this Chocolate Pumpkin Cheesecake. This recipe specifically calls for plain canned pumpkin puree, and it’s critically important to distinguish this from other pumpkin products you might find in the grocery store.
Do not substitute fresh pumpkin (which has a much higher water content and different texture) or, more importantly, pumpkin pie mix. Pumpkin pie mix is a pre-spiced and pre-sweetened product that is formulated for quick pie making. It contains various additives, sweeteners, and spices that would drastically alter the flavor balance and texture of this cheesecake. If you were to use pumpkin pie mix, your cheesecake would likely turn out overly sweet, potentially watery, and the nuanced spice profile we’ve created for this recipe would be completely thrown off. The texture would also not be quite right, as the added ingredients in pie mix can interfere with the cream cheese setting properly.
So, when you’re at the store, make sure to pick up a can that clearly states “100% Pure Pumpkin” or “Pumpkin Puree” with no other ingredients listed besides pumpkin itself. This will ensure your Chocolate Pumpkin Cheesecake has the authentic, rich pumpkin flavor and the smooth, creamy texture it’s designed to have.
More Irresistible Cheesecake Recipes
If you’re a devoted cheesecake enthusiast, your culinary journey doesn’t have to end here! Our site is a treasure trove of delightful cheesecake recipes, each offering its own unique twist on this beloved dessert. Once you’ve mastered this Chocolate Pumpkin Cheesecake, you’re going to adore exploring all of these tasty variations. Feel free to browse our full collection by searching “cheesecake” on our site and discover your next favorite!
- Cinnamon Roll Cheesecake
- Brownie Bottom Cheesecake
- Cappuccino Cheesecake
- Pecan Pie Cheesecake
- Saint Lucian Chocolate Cheesecake
- Slow Cooker Chocolate Peanut Butter Cheesecake
- Reese’s Cheesecake
- Mini Peanut Butter Cheesecakes
- Strawberry Cheesecake Bars
- Twix Cheesecake
- Black Forest Cheesecake
Thank you for joining us on this delicious journey to create the perfect Chocolate Pumpkin Cheesecake. We hope you love baking and sharing this recipe as much as we do. It’s a truly special dessert that captures the warmth and flavors of autumn in every single bite. Happy baking!
Chocolate Pumpkin Cheesecake
Stacie Vaughan
8
20 minutes
1 hour
2 minutes
1 hour
22 minutes
Ingredients
Chocolate Cookie Crust
-
1 ½
cups
chocolate cookie crumbs -
6
tbsp
unsalted butter
melted
Pumpkin Cheesecake
-
3
packages
cream cheese
8oz/250g packages, softened -
1
cup
brown sugar -
3
large eggs -
2
cups
pumpkin puree -
¼
cup
sour cream -
1 ½
tsp
pumpkin spice -
1
tsp
vanilla extract -
pinch
salt
Chocolate Ganache
-
1
cup
heavy cream -
1 ½
cups
dark chocolate
finely chopped -
1
tbsp
unsalted butter
Instructions
Chocolate Cookie Crust
-
Preheat oven to 350°F (175°C). Add chocolate cookie crumbs and melted butter to a bowl and stir to combine. Press firmly into a 9-inch springform pan. Bake for 12 minutes. Cool completely on a wire rack.
Pumpkin Cheesecake
-
Preheat oven to 375°F (190°C). In a large bowl, beat softened cream cheese for 1 minute on medium speed until smooth. Scrape down the sides of the bowl and beat for an additional 30 seconds.
-
Add brown sugar and beat on medium speed for 1 minute until well combined.
-
Add eggs, one at a time, beating on medium speed just until each is incorporated. Then, add pumpkin puree, sour cream, pumpkin spice, vanilla extract, and salt. Beat on medium speed for 30 seconds until fully combined. Do not overmix.
-
Pour the cheesecake mixture into the cooled springform pan with the chocolate cookie crust. Place the springform pan on a baking sheet. Bake for 20 minutes at 375°F (190°C). Then, reduce heat to 300°F (150°C) and bake for another 30 minutes, or until the edges are set and the center slightly jiggles.
-
Remove from the oven and carefully run a butter knife around the edge of the pan. Cool completely to room temperature on a wire rack. Once at room temperature, place the cheesecake in the fridge for 5 to 6 hours (or preferably overnight) before proceeding to the next step.
Chocolate Ganache
-
In a small saucepan, heat the heavy cream over medium heat until it begins to steam around the edges (do not boil). Remove from heat and add the finely chopped dark chocolate and unsalted butter. Gently shake the saucepan to ensure the chocolate and butter are covered by the hot cream. Let sit undisturbed for 3 minutes.
-
Gently stir from the center outwards until the ganache is melted and smooth. Let it cool for 15 minutes, stirring occasionally, until it reaches your desired consistency (stir more for a thicker ganache). Pour over the top of the chilled cheesecake and serve immediately, or allow ganache to set slightly in the fridge before serving.
Equipment
-
Saucepan
-
9-inch springform pan
-
Hand Mixer
Nutrition
Serving:
1
g
|
Calories:
976
kcal
|
Carbohydrates:
72
g
|
Protein:
13
g
|
Fat:
73
g
|
Saturated Fat:
42
g
|
Polyunsaturated Fat:
24
g
|
Trans Fat:
1
g
|
Cholesterol:
232
mg
|
Sodium:
432
mg
|
Fiber:
5
g
|
Sugar:
56
g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Desserts
American
Chocolate Pumpkin Cheesecake
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