Sandy in Baltimore posted 11-21-98
* Exported from MasterCook *
Pumpkin-Chocolate Cheesecake
Recipe By : Marcel De
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecake Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pecan Cookie Crust
1 Cup Pecans -- pieces
6 Chocolate Fudge Cookies
1 Teaspoon Unsalted Butter, Melted
Chocolate Cheesecake
8 Ounces Semisweet Chocolate -- break in 1/2 oz pcs
1/4 Cup Brewed Coffee -- Full Strength
3/4 Pound Cream Cheese -- softened
3/4 Cup Sugar
1/2 Teaspoon Salt
3 Large Eggs
1 Teaspoon Vanilla
Pumpkin Cheesecake
2 Teaspoons Unsalted Butter, Melted
1 Pound Cream Cheese -- softened
3/4 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Salt
3 Large Eggs
1 Teaspoon Vanilla
1 Cup Pumpkin, Solid Pack
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
1/4 Teaspoon Cloves
Semisweet Chocolate Ganache
3/4 Cup Sour Cream
2 Tablespoons Light Brown Sugar
1.Preheat oven to 325°
2.Toast pecan pieces on baking sheet in preheated oven for 6-8 minutes. Remove from oven & allow to cool to room temperature. Lower oven temp to 300°. In food processor chop cookies & pecans (20-30 seconds)til they are crumbs (yield 2
cups).Set aside til needed.
3.Coat bottom of 9x3-inch springform pan with 1 tsp melted butter. Use hands to press 1 cup crumbs to a uniform & level thickness on the buttered bottom of the pan. Set aside.
4.TO PREPARE CHOCOLATE CHEESECAKE: Heat 1" of water in bottom of double boiler over medium-high heat.Place semi sweet chocolate & coffee in top of double boiler.Tightly cover the top with Saran & allow to heat for 6-8 minutes. Remove from heat & stir til smooth.
5.Put 3/4 lb softened cream cheese,3/4 cup of sugar & 1/2 tsp salt in mixer bowl fitted with paddle.Beat on low for
1 minute,on medium for 2 minutes. Scrape down the bowl,then beat on medium for 2 more minutes & on high for 2 minutes. Scrape down bowl.Add eggs,1 at a time beating on high for 20 seconds & scraping bowl after each addition. then beat the mixture for 1 minute more on high.Add 1 tsp vanilla & beat on medium for 15 seconds.Add melted chocolate,then beat on medium for 30 seconds.
Remove bowl. Use rubber spatula to finish mixing batter til smooth & thoroughly combined. Pour cheese cake mixture into prepared springform pan.spreading evenly. Keep at room temperature while preparing pumpkin cheesecake layer.
6.TO PREPARE PUMPKIN CHEESECAKE: Coat inside of a 9x1 1/2-inch cake pan with 1 tsp butter.Line the pan with an 8-inch square of parchment paper.Coat parchment paper with remaining tsp of butter.Set aside til needed.
7.Place 1 lb of softened cream cheese,3/4 cup sugar,flour & 1/2 tsp salt in bowl of mixer with paddle.Beat on low for 1 minute,on medium for 2 minute. Scrape down bowl,then beat on medium for 2 more minutes & on high for 3 minutes.Scrape down bowl,then beat on medium for 2 more minutes & on high for 3 minutes.Scrape down bowl.Add eggs,1 at a time,beating on high for 20 seconds,scraping down bowl after each addition. Add tsp vanilla & beat on medium for 15 seconds then beat on high for 2 more minutes.Add pumpkin, cinnamon allspice & cloves,then beat for 30 seconds.Remove bowl.Use rubber spatula & finish mixing til smooth & thoroughly combines. Pour pumpkin cheesecake into prepared cake pan, spreading evenly.
8.Place a 9x1 1/2-inch cake pan partially filled with 4 cups of hot water on the bottom rack of the 300° oven (the bottom rack should be at least 3-inches below center rack), Place both cheesecakes on the center rack of the oven & bake for 1 hour and 10 minutes,until the internal temperature of cheesecake fillings reaches 170°. Turn off oven & allow cheesecakes to remain in oven for an additional 20 inutes. Remove from the oven & cool at room temperature for 20 minutes.Refrigerate the chocolate cheesecake for 1 hour,but keep pumpkin cheesecake at room temperature (Do not remove either cake from the pan)
9.Pour 1 cup of semisweet chocolate ganache over the top of the chilled chocolate cheesecake.Spread the ganache evenly over the top of the cake. Invert pumpkin cheesecake onto the layer of ganache.Gently press down on the cake to set in place. Wrap the entire springform pan with Saran wrap & refrigerate for 3 hours to set.
10.The cheesecake can now be released from springform pan. Remove the Saran & wrap a damp,hot towel around the sides of the pan (the towel should be large enough to completely wrap around & cover the sides of the pan) & hold around the pan for about 1 minute.Carefully release & remove springform pan.Using cake spatula,smooth the sides of the cake with 2 to 3 tbsps ganache.Spread the remaining amount of ganache evenly across top of the cake. Press the remaining cookie pecan crumbs into the side of the cake,coating evenly. Refrigerate for at least 30 minutes before cutting and serving.
11.Heat the blade of a serrated slicer under hot water before cutting & run under hot water after making each slice.
****NOTE; THIS CAN BE SPREAD OVER 3 DAYS***
DAY 1:Make chocolate fudge cookies
DAY 2:Bake cheesecakes.Allow cake to cool & refrigerate til assembling day
DAY 3:Prepare the ganache & assemble cake.After assembly,this cake may be kept in
the refrigerator for 2 to 3 days.
***FOR SPECIAL TOUCH****
Decorate the top of uncut cake with 3/4 cup sour cream mixed with 2 tbsps light brown sugar; whisk together in stainless steel bowl, pour mixture in center area of cake. Using spatula,spread sour cream to within 2-inches of outside edge of top of cake, then evenly space 12 pecans, halved - 1/2 inch from outer edge of top of cake. Refrigerate 1 hour before cutting and serving.
NOTES : ****THIS CAKE CAN BE MADE AHEAD AND FROZEN****
I made this cake up to the point of releasing it from the springform pan and wrapping it in Saran or freezer wrap. At
that point I froze it without putting the ganache on the
top. I then thawed it in the refrigerator,slightly warmed the remaining ganache