dark chocolate and pumpkin cheesecake part 2 baked goods

Author of this recipe: Miki Defrank

Indulge in our Dark Chocolate & Pumpkin Cheesecake Recipe! Perfect fall treat, rich chocolate paired with creamy pumpkin. #baking #cheesecake #pumpkinpie #darkchocolate

Tag your creation with #EatsNowRecipes!

Ingredients

• - **Dark Chocolate and Pumpkin Cheesecake Ingredients**
• - High-quality **dark chocolate** (70% cocoa or higher, for rich flavor)
• - **Pumpkin puree** (1 cup for moist texture)
• - **Cream cheese** (8 oz or more for a creamy base)
• - **Granulated sugar** (1/2 to 3/4 cup for sweetness)
• - **Eggs** (3-4 large eggs, depending on the recipe's consistency needs)
• - **Vanilla extract** (1 teaspoon for added flavor)
• - **Butter** (6 tablespoons, softened, for baking)
• - **All-purpose flour** (2 tablespoons or as needed, to prevent a soggy bottom)
• - **Baking powder** (1/2 teaspoon for lift)
• - **Salt** (1/4 teaspoon for balance)
• - **Heavy cream or half-and-half** (2 tablespoons, optional, for texture adjustment)
• - **Dark chocolate chips or chunks** (optional, for added richness and flavor)
• - **Topping Ingredients:**
• - **Powdered sugar** (for dusting, enhancing appearance and providing a touch of sweetness)
• - **Cinnamon** (a sprinkle, to complement the fall theme)
• - **Optional Garnishes:**
• - **Fresh pumpkin seeds** or **pumpkin spice flakes**, for a festive touch
• - **Dark chocolate shavings** or **slices**, for a luxurious finish
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Steps

1. ### Dark Chocolate and Pumpkin Cheesecake: A Delicious Fall Baked Good
3. #### Introduction to the Dark Chocolate and Pumpkin Cheesecake Recipe
5. If you're craving something rich, decadent, and perfectly spiced, a dark chocolate and pumpkin cheesecake is the perfect fall treat! This recipe combines the creamy texture of a cheesecake with the warm, sweet flavors of pumpkins and the luxurious depth of dark chocolate. Perfect for Halloween or any chilly autumn evening.
7. #### Ingredients
9. - **1 ½ cups graham cracker crumbs**
10. - **¾ cup granulated sugar**
11. - **⅔ cup all-purpose flour** (for the crust)
12. - **8 oz cream cheese, softened**
13. - **2/3 cup granulated sugar**
14. - **2 large eggs**, room temperature
15. - **¼ cup sour cream**
16. - **1 teaspoon vanilla extract**
17. - **2 tablespoons dark chocolate chips**
18. - **1 teaspoon ground pumpkin pie spice**
19. - **1 15-oz can of pumpkin puree** (not pumpkin pie filling)
20. - **3 tablespoons unsalted butter, melted**
21. - **Optional toppings:** whipped cream, chopped nuts, or additional dark chocolate shavings
23. #### Equipment Needed
25. - Baking pan
26. - Mixing bowls
27. - Electric mixer
28. - Parchment paper
29. - Oven
31. #### Step-by-Step Instructions for Making the Dark Chocolate and Pumpkin Cheesecake
33. 1. **Preheat Your Oven**
34. - Set your oven to 350°F (175°C).
35. - Line a 9-inch springform pan with parchment paper.
37. 2. **Prepare the Crust**
38. - In a medium bowl, mix graham cracker crumbs, sugar, and flour.
39. - Press this mixture evenly into the bottom of the prepared pan.
40. - Bake for about 10 minutes until lightly toasted. Allow to cool completely on a wire rack before proceeding.
42. 3. **Make the Cheesecake Filling**
43. - In an electric mixer, beat cream cheese until smooth and creamy (about 2-3 minutes).
44. - Add granulated sugar gradually while continuing to mix.
45. - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
46. - Stir in sour cream, vanilla extract, dark chocolate chips, pumpkin pie spice, and pumpkin puree until smooth.
48. 4. **Assemble the Cheesecake**
49. - Pour the mixture over the cooled crust.
50. - Drizzle melted butter evenly across the top for an extra flavor boost.
52. 5. **Bake the Cheesecake**
53. - Place the pan in a larger baking dish and fill it with hot water, creating a water bath around the cheesecake (about 1 inch deep).
54. - Bake at 325°F (170°C) for about 1 hour to 1 hour and 15 minutes. The center should be set but still slightly jiggly.
55. - Turn off the oven and allow it to cool with the door ajar for another hour.
57. 6. **Chill and Serve**
58. - Remove from the water bath, let cool on a wire rack, then chill in the refrigerator for at least 4 hours or overnight before serving.
59. - Unmold the cheesecake onto a plate, and garnish with whipped cream, chopped nuts, or more dark chocolate shavings.
61. #### Tips for Success
63. - Ensure all ingredients are at room temperature to achieve smooth blending.
64. - Use high-quality dark chocolate chips for richer flavor.
65. - For a smoother texture, run the mixture through a fine mesh sieve before pouring into the crust.
67. #### Conclusion
69. Enjoy your homemade dark chocolate and pumpkin cheesecake as a delicious dessert or gifting option. This recipe combines traditional cheesecake flavors with the rich, earthy notes of dark chocolate and the warmth of pumpkins for an unforgettable treat. Perfect for any fall gathering or personal indulgence!

Relevante Seiten

• dark chocolate and pumpkin cheesecake part 2 baked goods