Source: Southwest Tastes by Ellen Brown (HPBooks)
Makes 12 servings.
Preparation time: 2 hours
Pumpkin - Chocolate Cheesecake
Ingredients
Preparation
Crust:
3/4 cup graham cracker crumbs
3 tablespoons light brown sugar
5 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla extract
Swirl:
3 ounces bittersweet chocolate, chopped
1/4 to 1/3 cup heavy cream
Filling:
16 ounces natural cream cheese, two (8oz) packages, at room temperature
2/3 cup sugar
1/2 cup canned pumpkin (not pumpkin- pie filling)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup heavy cream
5 whole eggs
Garnish: Marzipan Pumpkins (optional), makes 12
4 tablespoons corn syrup
1 cup sifted powdered sugar
7 ounces almond paste
Red and yellow food coloring
1/2 teaspoon water
12 whole cloves
1. Preheat the oven to 275 F degrees. Combine the ingredients for the crust and press into the bottom of a buttered 9"-inch square cake pan with 2-inch sides. Or, you may use a round cake pan or individual pie tins.
2. Prepare the swirl by melting the chocolate with the cream in the top of a double boiler, or in a bowl over simmering water. Stir until smooth and then set aside, keeping it warm.
3. To make the filling, cream the cheese and sugar at medium speed with a electric mixer, scraping the bowl frequently and beating until smooth. Add the pumpkin, spices, and cream, and then add the eggs, one at a time, beating well between each addition.
4. Pour the filling over the crust. Drizzle a spiral pattern with the chocolate on top and draw it through the batter with a knife. Do not stir.
5. Place the cheese pan in a larger baking pan and pour 1/2 inch of boiling water into the baking pan. Bake in the center of the preheated oven for 1 hour, or until the center is firm and not soupy.
6. Cool at room temperature, then chill at least 2 hours. To serve, dip the bottom of the pan in very hot water for 1 minute. Invert onto a sheet of cardboard or a plate and then back onto a serving platter.
Garnish each serving with a marzipan pumpkin, if desired.
Marzipan Pumpkins: (makes 12)
1. Work the corn syrup, powder sugar and almond paste together to form a smooth dough, kneading it with your hands.
2. Mix a few drops of red and yellow and add to the dough, kneading to evenly color it.
3. Form into 12 balls, then, using a round toothpick indent top to bottom line marks to form a pumpkin shape.
4. Use the cloves to make pumpkin stems.
