This great recipe comes from the 1 Nov 2004 issue of Womansday magazine. Cake can be completed up to 1 week ahead -- just cover & refrigerate. Preparation & cooking time does not include the 1 hour cooling in the oven & at least 4 1/2 hours chilling in the frig.
Provided by Sydney Mike
Categories Cheesecake
Time 2h35m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F, & coat an 8 inch springform pan with nonstick spray. Set out a roasting pan larger than the springform pan.
- FOR THE CRUST, put the crumbs in a small bowl, & stir in butter until evenly moistened.
- Press firmly over the bottom of the pan.
- Bake 8-10 minutes until set, then cool on a wire rack.
- Wrap the outside of the pan with heavy-duty foil.
- Reduce oven temperature to 300 degrees F.
- At this point, set 4-6 quarts of water on to boil [to be added to the roasting pan in which the springform pan will be placed ~ to come halfway up the sides of the springform pan].
- FOR THE FILLING, put the cream cheese, sugar & cornstarch in a large bowl, & beat with a mixer on medium speed until smooth, scraping sides of the bowl several times with a rubber spatula.
- Beat in eggs, 1 at a time, just until blended.
- Beat in sour cream & vanilla to combine, then divide the batter evenly between 3 medium bowls.
- Stir melted milk chocolate into the 1st bowl of batter, & pour this chocolate mixture into the crust in an even layer.
- Whisk pumpkin & pumpkin pie spice into the 2nd bowl of batter, then carefully spoon this mixture over the chocolate layer to cover, then gently smooth into an even layer with an offset spatula [do not let the two layers of batter run together].
- Stir semisweet chocolate into the 3rd bowl of batter, then carefully spoon it over the pumpkin layer, spreading carefully & evenly as indicated above.
- Set the springform pan in the center of the roasting pan, then place the roasting pan in the oven.
- Add boiling water, enough to come halfway up the sides of the springform pan.
- Bake 1 1/2 to 1 3/4 hours until set [to a point where the center still jiggles slightly when gently shaken ].
- Turn off the oven & leave the door closed, letting the cake cool in the oven for 1 hour. [If the cake hasn't pulled away from the sides of the pan, carefully run a thin knife around the edge of the pan to release the cake.]
- Remove the foil & cool the cake in the pan on a wire rack.
- Cover & refrigerate at least 4 hours or overnight.
- FOR THE CHOCOLATE GLAZE: In a small saucepan, stir the glaze ingredients over low heat until chocolate melts & mixture is smooth.
- Remove from heat, & cool slightly.
- Remove pan sides & place cake on a serving plate.
- Spread the glaze over the top, just to the edge. [You might even want some to drip down the side of the cake.].
- Refrigerate until glaze sets.
Nutrition Facts : Calories 396.9, Fat 25.9, SaturatedFat 15, Cholesterol 101.7, Sodium 262.7, Carbohydrate 36.9, Fiber 0.8, Sugar 19.8, Protein 7.6
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Harrison Mutua
[email protected]This cheesecake was a bit too sweet for my taste, but the chocolate and pumpkin flavors were still good. The crust was also very good.
Young King
[email protected]I loved the combination of chocolate and pumpkin in this cheesecake. The crust was also very good. I would definitely make this again.
Abenezer Berhanu
[email protected]This cheesecake was so rich and decadent. The chocolate and pumpkin flavors were perfect together. The crust was also very good.
Saim Kayanii
[email protected]The chocolate and pumpkin flavors in this cheesecake were amazing! The crust was also perfect. I would definitely make this again.
BoyNamedAriel
[email protected]This cheesecake was a bit more work than I expected, but it was definitely worth it. The end result was a beautiful and delicious cheesecake that was perfect for a special occasion. I would definitely make this again.
Kaiden
[email protected]Overall, this cheesecake was a delicious and impressive dessert. The combination of chocolate and pumpkin was unique and flavorful, and the crust was the perfect complement. I would definitely recommend this recipe to anyone looking for a special des
Mileven
[email protected]I've made this cheesecake twice now and it's always a crowd-pleaser. The chocolate and pumpkin flavors are so well-balanced and the crust is the perfect combination of crunchy and chewy. I love that it's not too sweet, so you can really enjoy the fla
Tamim Bappary
[email protected]This cheesecake was a hit at my party! Everyone loved the rich chocolate flavor and the velvety smooth texture. The pumpkin cheesecake filling is the perfect balance of sweet and tart, and the chocolate crust is the perfect complement. I will definit
Staci Ma
[email protected]I made this cheesecake for my family and they loved it! The chocolate and pumpkin flavors are so well-balanced and the crust is the perfect combination of crunchy and chewy. I love that it's not too sweet, so you can really enjoy the flavors of the c
Terrance Lucas
[email protected]This cheesecake is amazing! The chocolate and pumpkin flavors are so rich and decadent, and the crust is the perfect combination of crunchy and soft. I love that it's not too sweet, so you can really enjoy the flavors of the chocolate and pumpkin. I
Ashton Gunderson
[email protected]I've made this cheesecake twice now and it's always a crowd-pleaser. The chocolate and pumpkin flavors are so well-balanced and the crust is the perfect combination of crunchy and chewy. I love that it's not too sweet, so you can really enjoy the fla
Edwin Rosado
[email protected]This cheesecake was a hit at my Thanksgiving dinner! Everyone loved the rich chocolate flavor and the velvety smooth texture. The pumpkin cheesecake filling is the perfect balance of sweet and tart, and the chocolate crust is the perfect complement.