How To make Dark Chocolate and Pumpkin Cheesecake Part 3
See parts 1 and 2 Recipe by: Marcel Desaulniers. Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on the bottom rack of the 300 F oven (the bottom rack should be at least 3 inches below the center rack). Place both cheesecakes on the center rack of the oven and bake for 1 hour and 10 minutes, until the internal temperature of the cheesecake fillings reaches 170 degrees F. Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes. Remove form the oven and cool at room temperature for 20 minutes. Refrigerate the chocolate cheesecake for 1hour, but keep pumpkin cheesecake at room temperature (do not remove either cake from pan. To prepare the ganache, heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room
temperature. Pour 1 cup of the semi-sweet chocolate ganache over the top of the chilled chocolate cheesecake. Spread evenly over the top of the cake. Invert the pumpkin cheesecake onto the layer of ganache. Gently press down on the cake to set in place. Wrap the entire springform pan with film wrap and refrigerate for 3 hours. The cheesecake can now be released from the springform. Remove film wrap and wrap a damp, hot towel around the sides of the pan (the towel should be large enough to completely wrap around and cove the sides of the pan) and hold around the pan form 1 minute. Carefully release and remove the springform pan. Using a cake spatula, smooth the sides of the cake with 2 to 3 Tbsps. of the ganache. Spread the remaining ganache evenlyacross the top of the cake. press remaining cookie/pecan crumbs into the sides of the cake, coating evenly. Refrigerate for at least 30 minutes before cutting and serving. Heat the blade of the serrated slicer under hot water before cutting and run it under hot water after making each slice. (In the notes section of the recipe called The Chef's Touch, Marcel suggests the following: For an extra special touch, decorate the top of the uncut cake with sour cream and brown sugar: whisk together in a stainless steel bowl 3/4 cup sour cream and 1 Tbsps. light brown sugar. Pour the mixture onto the center area of the cake. Using a spatula, spread the sour cream to within 2 inches of the outside edge of the top of the cake. Now for the final touch, evenly space 12 pecan halves 1/2 inch from the outer edge of the top. refrigerate for an hour before cutting and serving.) This is complicated and time-intensive, but it is really and truly worth the work and can easily be done a little at a time over a few days. This has been my special Thanksgiving and Christmas dessert ever since. -----
How To make Dark Chocolate and Pumpkin Cheesecake Part 3's Videos
Pumpkin Chocolate Cheesecake Bar
With layers of chocolate cookie, creamy pumpkin cheesecake, and even more rich chocolate, you won't be able to stop eating these all season long.
Ingredients:
- ½ cup, plus 2 tablespoons butter
- 2 cups chocolate crumbs
- two 8-ounce packages cream cheese, full fat
- 1 large egg
- ¾ cup canned pumpkin
- ¾ cup granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup dark chocolate chips
Instructions:
1. Preheat the oven to 350°F.
2. In a small pot over medium heat, melt n cup of the butter. Pour it over the chocolate crumbs in a medium mixing bowl and use a wooden spoon or spatula to combine and evenly coat the crumbs.
3. Press the chocolate crumbs firmly into the prepared pan to create the base. Bake for 10 minutes. Remove from the oven and set aside.
4. In a stand mixer fitted with a paddle attachment, cream the cream cheese until light and fluffy. Scrape down the sides of the bowl and add the egg, pumpkin, sugar, spices and salt. Beat again to combine until smooth. Scrape down the sides of the bowl at least once during this process.
5. Pour the batter over the chocolate base and return it to the oven to bake for another 30 minutes, or until the filling is firm to the touch. Remove the bars from the oven and allow it to cool completely.
6. Meanwhile, in a double boiler over medium heat, or a small heatproof bowl set over simmering water, melt the chocolate chips and the remaining 2 tablespoons butter. Pour the melted chocolate over the top of the cooled pumpkin layer and use a small offset spatula to help spread it evenly. You can give the pan a light tap on the edge of the counter to help settle the chocolate in one smooth layer.
7. Place the pan in the refrigerator for about 30 minutes so the chocolate sets up. Once the chocolate has set, run a knife along the edges of the pan that aren’t lined with parchment paper. Use the parchment handles to carefully lift the slab from the pan in one piece.
Then use a large chef’s knife to cut the slab into 16 bars.
For more holiday dessert ideas, visit americanlifestylemag.com/blog.
no-bake pumpkin chocolate cheesecake ghosts ????????
Ingredients below; full recipe at startermenu.com.
And while you’re out there, check out Ghost Says Meow and other adorable digital stories at LittleDigital.org! [This isn’t a paid promotion, but the company’s founders are my good friends and children’s media comrades, and I think what they’re doing is brilliant!]
Makes about 24 little ghosts
Ingredients:
4 oz cream cheese
2 tablespoon maple syrup
1 cup graham cracker crumbs
1/2 teaspoon pumpkin pie spice
1/4 tsp sea salt
1/2 cup pumpkin puree
1/4 cup grated dark chocolate
1 cup white chocolate chips
2 tablespoons vegetable oil
1 oz dark chocolate for melting
Recipe continued at
#halloween #halloweentreats #halloweenparty #pumpkincheesecake #cheesecake #nobake #nobakedessert #nobakerecipe #nobakecheesecake #halloweenrecipes #cuteghost #halloweenideas #pumpkinrecipes #childrensstories #digitalstorytelling #halloweenstories
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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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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Pumpkin Cheesecake Truffles // vegan + date-sweetened
FULL POST:
Ingredients
1/2 cup pumpkin purée
8oz vegan cream cheese
1/4 cup Natural SunButter
1/2 cup (100g or about 6) pitted medjool dates
6 tbsp coconut flour
2 tsp pumpkin pie spice
1 cup dark chocolate chips
Instructions
1. In a food processor combine dates, pumpkin, cream cheese, and SunButter.
2. Process until dates are completely broke down and mixture is smooth.
3. Add the flour and spice.
4. Process again until well combined.
5. Scoop or roll into balls. Freeze for 1-2 hours.
6. Melt the dark chocolate chips.
7. Dip/coat each ball in dark chocolate, and refrigerate until chocolate is set.
8. Enjoy! Keep leftovers in the fridge.
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Pumpkin Bread with Chocolate Chips - Dished #Shorts
On today's Dished #shorts, making Pumpkin Bread with Chocolate Chips
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If you love this how to make chocolate chip pumpkin bread recipe, let us know what you think in the comments below! #dished #pumpkin #recipe
Ingredients for making the best chocolate chip pumpkin bread:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 1/2 tsp pumpkin pie spice
3/4 teaspoon salt
2 eggs
3/4 cup sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree (canned or fresh)
1/2 cup coconut oil (melted)
1/4 cup milk
1 cup chocolate chips
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