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June 2018

Cheesecake Recipes

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Dark Chocolate and Pumpkin CheesecakePart 2 Recipe

Dark Chocolate and Pumpkin CheesecakePart 2 recipe and other cheesecake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Dark Chocolate and Pumpkin CheesecakePart 2 recipe  PDF


See parts 1 and 3 Preheat oven to 325F. Toast the pecan pieces on a baking sheet in pre heated oven for 6 to 8 minutes. Remove form the oven and allow to cool to room temperature. Lower oven temperature to 300 F. In a food processor fitted with metal blade, chop the cookies and the pecans until they are crumbs (yield about 2 cups of crumbs), about 20 to 30 seconds. Set aside. Coat the bottom of a 9 3 springform pan with 1 tsp. melted butter. Use hands to press 1 cup of crumbs to a uniform level and thickness on the butter bottom of pan. Set aside. To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half of a double boiler over medium high heat. Place the semisweet chocolate and coffee in the top half of the double boiler. Tightly coverthe top with film wrap and allow to heat for 6 to 8 minutes. Remove from heat and stir until smooth. Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp. salt in a bowl of an electric mi er fitted with a paddle. Beat on low for 1 minute and on medium for 2 minutes. Scrape down bowl. Add 3 eggs, oneat a time,
beating on high for 20 seconds and scraping down the bowl after each addition. Then beat mi ture for 1 minute more on high. Add 1 tsp. vanilla and beat on medium for 15 seconds. Add the melted chocolate mi ture and beat on medium for 30 seconds. Remove bowl from the mi er. Use a rubber spatula to finish mi ing the batter until it is smooth and thoroughly combined. Pour cheesecake mi ture into the prepared springform pan, spreading evenly. Keep at room temperature while preparing pumpkin cheesecake batter. To prepare pumpkin cheesecake, coat the inside of a 9 1 1/2 cake pan with 1 tsp. butter. Line the pan with
an 8 inch square of parchment paper. Coat the parchment paper with the remaining teaspoon of butter. Set aside until needed. Place 1 pound of softened cream cheese, 3/4 cup sugar, the flour, and 1/2 tsp. salt in the bowl of electric mi er fitted with a paddle. Beat on low for 1 minute and on medium for 2 minutes. Scrape down sides of bowl,then beat on medium for 2 more minutes and on high for 3 minutes. Scrape down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and scraping down bowl after each addition. Add 1 tsp. vanilla and beat onmedium for 15 seconds, then beat on high for 2 more minutes. Add the pumpkin puree, cinnamon, allspice, and cloves, then beat on medium for 30 seconds. Remove the bowl from the mi er. Use a rubber spatula to finishmi ing the batter until it is smooth and thoroughly combined. Pour the pumpkin cheesecake mi ture into the prepared cake pan, spreading evenly.

Dark Chocolate and Pumpkin CheesecakePart 2 recipe and other cheesecake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
361 people have voted
Last Reviewed on 2018-06-22



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