How To make Dark Chocolate and Pumpkin Cheesecake Part 2
See parts 1 and 3 Preheat oven to 325F. Toast the pecan pieces on a baking sheet in pre-heated oven for 6 to 8 minutes. Remove form the oven and allow to cool to room temperature. Lower oven temperature to 300 F. In a food processor fitted with metal blade, chop the cookies and the pecans until they are crumbs (yield about 2 cups of crumbs), about 20 to 30 seconds. Set aside. Coat the bottom of a 9"x3" springform pan with 1 tsp. melted butter. Use hands to press 1 cup of crumbs to a uniform level and thickness on the butter bottom of pan. Set aside. To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the semisweet chocolate and coffee in the top half of the double boiler. Tightly coverthe top with film wrap and allow to heat for 6 to 8 minutes. Remove from heat and stir until smooth. Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp. salt in a bowl of an electric mixer fitted with a paddle. Beat on low for 1 minute and on medium for 2 minutes. Scrape down bowl. Add 3 eggs, oneat a time,
beating on high for 20 seconds and scraping down the bowl after each addition. Then beat mixture for 1 minute more on high. Add 1 tsp. vanilla and beat on medium for 15 seconds. Add the melted chocolate mixture and beat on medium for 30 seconds. Remove bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined. Pour cheesecake mixture into the prepared springform pan, spreading evenly. Keep at room temperature while preparing pumpkin cheesecake batter. To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan with 1 tsp. butter. Line the pan with
an 8-inch square of parchment paper. Coat the parchment paper with the remaining teaspoon of butter. Set aside until needed. Place 1 pound of softened cream cheese, 3/4 cup sugar, the flour, and 1/2 tsp. salt in the bowl of electric mixer fitted with a paddle. Beat on low for 1 minute and on medium for 2 minutes. Scrape down sides of bowl,then beat on medium for 2 more minutes and on high for 3 minutes. Scrape down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and scraping down bowl after each addition. Add 1 tsp. vanilla and beat onmedium for 15 seconds, then beat on high for 2 more minutes. Add the pumpkin puree, cinnamon, allspice, and cloves, then beat on medium for 30 seconds. Remove the bowl from the mixer. Use a rubber spatula to finishmixing the batter until it is smooth and thoroughly combined. Pour the pumpkin cheesecake mixture into the prepared cake pan, spreading evenly. -----
How To make Dark Chocolate and Pumpkin Cheesecake Part 2's Videos
The BEST Pumpkin Cheesecake
This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day!
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2-Ingredient Truffles! tutorial #Shorts
How to make a 2-Ingredient Chocolate Truffles! Also known as Brigadeiros!
I'm Eloise from Fitwaffle Kitchen! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out these Super easy 2-Ingredient recipe! Also known as Brazilian Brigadeiros!
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#shorts #tutorial #recipe #brownie #chocolate
Pumpkin, Dark Chocolate, Cheesecake, OH MY!! Great for Thanksgiving or Christmas Day!!
Hello and welcome back to my channel!
Today I am going to satisfy that sweet tooth with my Pumpkin Chocolate Chip Cheesecake....CAKE! Is it a cake? Is it a bread? We don't really know but what we do know is that it is mucho delicioso!! Please don't forget to LIKE the video SUBSCRIBE to the channel and ring a ding ding that notifications bell!! Thank you so much for watching and much love to you!
Pumpkin Bread:
2 2/3 cup AP flour
3 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 regular size can pumpkin
3/4 cup packed brown sugar
1/2 cup vegetable oil
1/4 cup maple syrup
1/4 cup milk
1 tsp vanilla extract
1 cup dark chocolate chips
Cheesecake Filling:
3/4 package cream cheese
1/2 cup sugar
1/3 cup sour cream
1 1/2 tsp vanilla extract
ONE SERVING OF LOVE
ENJOY!!
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Pumpkin Chocolate Swirl Cheesecake
Pumpkin Chocolate Swirl Cheesecake: so perfect for this time of year! You'll love the earthy pumpkin, warm spice, and rich chocolate flavors.
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Chocolate pumpkin cheesecake. Perfect cake for fall lovers.
#pumpkin_recipe #chocolatecheesecake #fallrecipes
Which cake is your favorite? A delicate vanilla cheesecake, dark chocolate brownie or an aromatic pumpkin pie? What if we put it all together? This cake is an unusual combination of cream cheese, dark chocolate and cinnamon. Without a doubt, it will be enjoyed by all dessert lovers ????????
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INGREDIENTS
180g dark chocolate
1/3 cup heavy whipping cream
1 tbs butter
227g cream cheese
2 cups sugar
1 tsp vanilla extract
2 cups flour
5 eggs
2 tsp baking powder
2 tsp cinnamon powder
1 tsp baking soda
pinch of salt
1 can pumpkin puree
1 cup avocado oil
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Prelude No. 21 by Chris Zabriskie is licensed under a Creative Commons Attribution 4.0 license.
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Marbled Chocolate Pumpkin Cheesecake Recipe
This chocolate marbled pumpkin cheesecake is definitely an elegant, exquisite dessert perfect for Thanksgiving and for any other special occasion. One of the best pumpkin desserts you can ever get. A perfect crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate - totally divine.
Ingredients:
Makes about 10-12 servings
Crust
9 oz (250 g) cocoa/ginger cookies
6 tbsp (80 g) unsalted butter, melted
1 tbsp cocoa powder
Pumpkin Cream Cheese Filling
3 (8 oz-250 g) cream cheese, softened
1 cup (240g) sour cream
1 1/2 cup homemade pumpkin puree
1/2 cup + 2 tbsp sugar
1 tsp vanilla extract
4 eggs, room temperature
1/4 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 oz (120 g) dark chocolate
Directions
1. 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.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
4. 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.
5. 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.
6. 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.
7. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
8. 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.
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