How to Cook Choco-pumpkin cheesecake
serves: 6
Ingredients needed to make Choco-pumpkin cheesecake:
For the crust:
- 1 ¼ cup Graham cracker crumbs
- 1/3 cup butter, melted
- ¼ cup sugar
For the pumpkin cheesecake:
- 2 (8 oz) packages cream cheese, softened
- ½ tsp pumpkin pie spice
- 1 cup canned pumpkin puree
- 3 eggs
- ½ tsp vanilla extract
- 1 ¾ cup sugar
- ¼ tsp salt
For the chocolate cheesecake layer:
- 2 tbsp butter
- 1 cup chocolate chips, semisweet
For the sour cream topping:
- ¼ cup sugar
- 1 ¼ sour cream
Cooking instructions for choco-pumpkin cheesecake:
- Warm up your oven to 325 degrees F and lightly oil a 9×13 baking pan with small amount of butter.
- Take the graham cracker crumbs in a bowl and add the melted butter as well as sugar.
- Mix them well together and transfer the mixture to the pre-greased baking pan.
- Press it firmly with the palm of your hand or back of a spatula, to level the surface.
- Fit a paddle attachment to a stand mixer and add the cream cheese as well as sugar to its bowl.
- Whisk the mixture until it turns smooth before cracking the eggs into it.
- Add the pumpkin puree and its pie spice, salt as well as vanilla to the above mixture.
- Whisk them further briefly and transfer it into another bowl.
- Pour 1 1/4 cup of it back into the 1st bowl and set aside.
- Empty the cup of chocolate chips into a small saucepan and add a large dollop of butter to it.
- Place the saucepan over slow flame and heat the mixture until it melts, while stirring at times.
- Pour it into the bowl with 1 ¼ pumpkin mixture and whisk it at medium-high speed until the final mixture turns smooth and gooey.
- Pour it over the crust and spread it evenly throughout the base with a spatula.
- Put it inside the oven and bake for about 15 minutes at the preheated temperature.
- Pour the rest of the pumpkin mixture, reserved in the other bowl, over the chocolate layer and return it into the oven.
- Bake the cheesecake for half an hour or until it is set.
- Place it on a wire rack and allow to cool for another half an hour.
- Whisk sour cream together with sugar until it turns creamy and smooth.
- Pour it over the pumpkin cheesecake layer and spread it evenly with a spatula.
- Leave the cheesecake in the refrigerator for 3 hours or until it is set.
- Slice the chilled cheesecake into bars and serve.
Image credit: Wikimedia Commons
Last Updated on December 13, 2012 by
