Pumpkin Chocolate Cheesecake
Cheesecake Prep II
Originally uploaded by Ragnvaeig. The chocolate filling changed consistency very quickly and became hard to spread, so I may do this slightly differently next time.
Pumpkin Chocolate Cheesecake
1 c/125 g graham cracker crumbs
0.25 c/30 g wheat germ
2 tbsp white sugar
0.25 c/60 g butter, melted
2 c/350 g chocolate chips
24 oz./675 g cream cheese, softened
c/250 g white sugar
0.25 c/40 g light brown sugar
15 oz./425 g pumpkin
4 eggs
5 oz./150 mL evaporated milk
0.25 c/30 g cornstarch/cornflour
tsp cinnamon
several dashes nutmeg
dash cardamom
In the bottom of a 10"/25 cm springform pan, combine graham cracker crumbs, wheat germ, sugar and butter. Press onto bottom of pan. Sprinkle with half the chocolate chips.
In large mixer bowl, beat cream cheese, granulated sugar and brown sugar. Beat in pumpkin, eggs and evaporated milk. Beat in cornstarch, and spices.
Melt the remaining chocolate, either doing it the hard way over the stove, or by microwaving in short bursts. (I found 3 20-second shots sufficient.) Stir until smooth. Stir one cup batter into melted chocolate--quickly, so that it doesn't set the chocolate too much.
Pour pumpkin mixture into crust. Spoon chocolate mixture over top, swirl as best you can while the chocolate is a different viscosity than the rest of the batter.
Bake in a preheated 325ºF/165ºC oven for 60 minutes or until edge of filling is set. Turn oven off. Allow cheesecake to stand in oven for 30 minutes before covering with tinfoil and chilling for several hours.