pumpkin cheesecake with chocolate ganache

Stay tuned for Apple Pie next! Hi Christina, For example, is it sweetened? That sounds so fancy. You should make it :). ;) Thank you! I just love your blog and all your recipes! Pumpkin cheesecake topped with chocolate mousse, covered with a beautiful chocolate ganache. Chocolate Pumpkin Cake With Chocolate Ganache is a special cake for chocolate fans. I don’t have a 10 1/2″ spring form pan, but only a 9″ – will this recipe work? This cake is spectacular! So […]. Stay tuned for Apple Pie next! That might just be the most perfect ganache I have ever seen! On top of that no water bath is necessary during the cooking process, which makes navigating in and out of the oven a lot safer and easier. Taste: I love the sweet spiced pumpkin flavor coupled with the rich chocolate flavor of the ganache. I want to try some of your fantastic tips. Pour the ganache quickly onto the center of the cake, then tip the cake from side to side to allow the ganache to start to run off the sides TIP: I used a strong piece of tape under the bottom of the pan to attach it to the cake plate so it wouldn't slip. Thank you, David! By Chef Linda. Why is the freezing step necessary? If you don’t freeze it, let me know how it turns out. Thank you, Jill! Place chocolate chips in a medium mixing bowl, set aside. I really appreciate you coming back to let me know! If it doesn’t look good, it’s most likely not good. Happy Thanksgiving! Let’s make Thanksgiving last long into the weekend. What fabulous ideas! Pour over the chocolate chips and let sit for a minute … Enjoy! I do believe food must look good. […] Place in a bowl and keep refrigerated until ready to use in recipes, such as pie, muffins or cakes. You’ve made my day! Thank you so much, Hadia! Here’s my advice, if the cheesecake batter looks like it will fill more than half of the tin, pour a little into another tin or ramekin and bake that alongside. Let it cool for 15 minutes and stir again until your desired … Your children know me?!!! Spoon 1 tsp ganache over each cooled cupcake and spread near edges, allow to cool. Dark Chocolate and Pumpkin Cheesecake Recipe | CDKitchen.com When you are ready to finish the dessert, prepare the ganache. You have such an elegant way with desserts. Pumpkin Cheesecake with Chocolate Ganache. Would that work? Our son is a cheesecake fan and a chocolate fan – I reckon he won’t be disappointed with this recipe! Stir in butter until crumbly. A graham cracker crust with a chocolate cheesecake base and pumpkin mousse on top with swirls of chcoolate ganache, dusted with pumpkin spice. Hi again, Christina – I have just looked over your recipe for cupcakes (muffins) and found your instructions to cook pumpkin – is that all I need to do for the cheesecake pumpkin? These pumpkin cheesecake bars with ganache are a must try! CC, […] fact I have two other cheesecake recipes  on my site: one which is perfect for this time of year, Pumpkin Cheesecake and Chocolate Mousse Topped with Chocolate Ganache, and another which is lovely for a summer treat, Limoncello Cheesecake. Thanks Christina for all of your help. The waiter was describing a chocolate cake and I remember him saying at the end that it was topped with a chocolate ganache. I have to share this! CC. White Chocolate Ganache 5 ounces white chooclate 1/4 cup heavy cream. CC, Never tired of pumpkin! Thick, smooth chocolate that no one can resist. Combine the Oreo crumbs and melted butter into a medium mixing bowl. Don’t think I haven’t thought about that too! Thank you so much! Beautiful and tempting Pumpkin Cheese Cake Christine. You won’t be sorry, Susannah! To easily view all of the blog recipes, follow along on Pinterest!. Decisions, decisions! Luisa from Woodbridge, Ontario, Canada. This recipe combines the classic cheesecake textures with the seasonal pumpkin and fall spice flavors. Showstopper!!!! I’m sure he’d be over the moon! It is not exactly solid, more like thawed kool whip. It’s an asset for their good health in future. Remove from microwave and pour over chocolate chips. Christina, You should try it!! Love that ganache! :). Add pumpkin puree and pumpkin pie spice and mix until smooth. I want to do both; thank you, Vicki!! Mix in the vanilla, pumpkin and pumpkin pie spice. Scenic Italian Road Trip Itineraries in Lazio. Click the link for the Pumpkin Cheesecake with Chocolate Ganache! Your photography is beautiful. (That is, it is not sweetened.) If I wasn’t bowled over by the pumpkin and chocolate (which I am!) Chocolate, Dessert, fall dessert, Pumpkin, Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache, Pumpkin Cheesecake Chocolate, Pumpkin Chocolate Dessert, Thanksgiving, Thanksgiving Dessert, Vegetarian, I make this every year now… I use pumpkin Pie Greek organic yogurt and pumpkin pie creamer substitute for heavy cream and The Plain yogurt…It’s a hit every year ..going on the 4th year. In a small saucepan over medium heat, bring whipping cream just to a boil. A nod to the classic childhood favorite, this chocolate pumpkin cheesecake roll combines a spongy, fluffy pumpkin cake with cheesecake filling and covered in chocolate ganache. … Required fields are marked *. (fyi, Facebook is only showing my posts to about 20% of my followers, so if you don’t see anything for a while, that’s probably the reason. If you have any questions or try any of my recipes, please send me a note, I do love to hear from readers! Cool 1 hour longer. Place the dessert on a serving platter, plate or tray. Light and … CC, […] Pumpkin Cheesecake and Chocolate Mousse […]. Most of Europe has cheese for breakfast so it’s justified! Pour the filling into the springform pan and smooth with an offset spatula. I’m just wondering if I can omit the mousse and just use the ganache? I love pumpkin and chocolate together….chocolate mousse sounds divine. Press into the bottom of a 12-inch springform pan. Was just talking about this dessert at dinner! This is so gorgeous! Spread it out into your springform pan and pre bake it for about eight minutes. The gingersnaps compliment the pumpkin, nutmeg, and vanilla wonderfully. Is it so the mousse stays separate whe you pour on the hot ganache? CC, Your email address will not be published. Made this for Thanksgiving and it was divine. Recipe originally published on September 19, 2013 In my last post (published back in 2013), I promised you I’d share a surprising way to use the Mini Cheesecake … Place in 10.5" springform pan and sprinkle melted butter over top, mix well and push into pan. You absolutely could omit the mousse, however, it will be rather flat or short, if you know what I mean. CC. Best wishes, Val (UK). With our 30+ years of kitchen experience, the answer to your question is a click away. Worst thing that can happen if you have too much mousse is that you put the extra mousse into other dishes to serve separately! You’ve just missed the oven temp, it’s in the main part of the recipe and also in the printable recipe card (lots of people have made this so I would have heard from them before). Christina, this looks fabulous. Preheat oven to 350 degrees. Since all of this month I brought you both plain and pumpkin 6 inch cheesecake recipes , it’s only fitting to bring you my 6 Inch Chocolate Cheesecake … - Drugstore Divas, 60 Best Cheesecake Recipes - Dishes & Dust Bunnies, How to make Roast Pumpkin Hummus | Farmersgirl Kitchen, 20 Desserts Perfect for Fall | Cardamom & Coconut, 35+ Must-Have Holiday Dessert Recipes - I Just Make Sandwiches, How to Prepare a Pumpkin (How to Cook, Bake or Roast a Pumpkin) - Christina's Cucina, How to Prepare a Pumpkin (How to Cook, Bake or Roast a Pumpkin), The Richest and Creamiest New York-Style Cheesecake I’ve Ever Made, Chocolate Chip Banana Bread (Make it Your Way! Grind up your Oreos in a food processor (you can leave the filling in the Oreo) and combine it with some butter. I think it will still taste amazing, but part of cooking is figuring out how to deal with the bumps and I think you could present the dessert in bowls with the ganache poured on and no one being the wiser. I mean pumpkin is healthy right ;). You are very sweet! In a small saucepan, bring cream just to a boil. Place chocolate chips in a metal bowl. Your email address will not be published. Refrigerate overnight, covering when completely cooled. Best Girl DTLA, Bistro Restaurant at The Ace Hotel, Los Angeles – Just Go! I look forward to reading more about your wonderful recipes! ;) Thanks again, Cynthia! I never would have thought of using rose leaves but I’ll have to try. Meanwhile make spiced cream cheese frosting. Cool cheesecake on a wire rack 10 minutes. Because it’s chocolate ganache. This one’s especially sinful, but so very worth the calories! That is so lovely for you to say, Luisa, but you tell them and they’ll grow up eating right! Then, of course there is the ganache. Help spread the word. This pumpkin cheesecake is a perfect addition to any Thanksgiving dessert selection. Follow directions to make mousse here: http://goo.gl/CGKNkv, but make it when the cheesecake has been refrigerated for one or two hours. You're awesome for doing it! It really is decadent, so this one cheesecake would serve a LOT of people! However, I would say you should try this as is at least once before deciding against the chocolate! Celebrate with cheesecake this holiday season.The holidays aren’t just a time for apple pie, turkey, and mashed potatoes.We’re mixing up the dessert table this year with our festive and utterly delicious Holiday Cheesecake recipes.Our collection includes decadent Pumpkin-Pecan Cheesecake—a marriage of two of our favorite holiday pies finished off with a rich praline topping. The cheesecake is creamy and packed with pumpkin flavor. Add eggs, one at a time, clearing after each addition and scraping bowl with spatula. I’m sure whatever you make will be appreciated! Pour the chocolate into a heatproof bowl. So […]. Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offer—one steak pie and sticky toffee pudding at a time. This pumpkin cheesecake is a perfect addition to any Thanksgiving dessert selection. Step aside pumpkin pie, there's pumpkin cheesecake in town! That is such a compliment coming from you, Patricia! For topping, place chocolate chips in a small bowl. Refrigerate the dessert until ready to serve, or you can do a few more things to really make it look top-notch such as piping buttercream around the base and topping with a rose, and/or some chocolate leaves. For this Chocolate Glazed Pumpkin Pie I layered a delicious chocolate ganache on top of the creamy pumpkin filling with a chocolate cookie crust for a spin on the classic pumpkin pie. I have never heard about pumpkin cheesecake before especially chocolate mousse. Preheat the oven to 325 degrees F. Wrap the bottom and up the sides on the outside of a 10-inch springform in a double layer of heavy-duty foil. How did I miss this? I love this! Not a problem in my book! Hi Matt, just so you know, the ganache should not be hot when you pour it over the top of the mousse. Because it will always make people swoon. I would have undoubtedly been by the chocolate leaves. Spoon your Oreo mixture into the cupcake liners using a tablespoon. tart pan with removable bottom; place on a baking sheet. Good luck! It will be perfect with a cup of coffee, or as a Halloween or Thanksgiving dinner dessert. My Chocolate Chip Cookie Dough Pumpkin Cheesecake features a thick Oreo cookie crust and big hunks of chocolate chip cookie dough interspersed throughout a tall, toppling, creamy, spiced pumpkin cheesecake! :) My husband isn’t a big fan of Thanksgiving food but this dessert is something he looks forward to for months! A graham cracker crust with a chocolate cheesecake base and pumpkin mousse on top with swirls of chcoolate ganache, dusted with pumpkin spice. Looks delicious as well as tempting. Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache […], […] the BestTorta di Ricotta al Limoncello (Italian Style Limoncella Cheesecake) from Christina's CucinaPumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache from Christina's CucinaOrange Instant Pot Cheesecake from Reuse Grow EnjoyCaramel Pecan Turtle Cheesecake from The Mommy […], […] Pumpkin Cheesecake with Chocolate Mousse topped with Dark Chocolate Ganache – Christina’s Cucina […], […] The title says it all. How to Make Chocolate Chip Pumpkin Cheesecake To get started making this cheesecake, you’ll make the Oreo Cookie Crust. My mother isn’t a dessert person, per se, but she asks for this! I almost forget, I also gave it a sprinkle of cinnamon! Christina this is a stunner and what a beautiful presentation! This looks so good. Pour hot cream over chocolate chips and whisk until smooth. My 6 Inch Chocolate Cheesecake recipe is a chocolate dessert for two with an Oreo crust and homemade ganache. It’s possible that just refrigerating it may work, but I’m assuming the recipe developer discovered that freezing the dessert works better. My children know you by name and laugh every time I tell them that you only recommend using the best quality ingredients for the best results! Love, love, love this dessert! This pumpkin cheesecake/chocolate mousse cake looks wonderful! Oh it’s old, but I don’t share it enough because I had to update the photos which I’m doing today! Cynthia, you made my day!! Microwave the heavy cream until it starts to boil. In a food processor, combine the sugar and chocolate graham … Ingredients: Gingersnap Crust 1, Melt butter and mix with cookie crumbs and salt. Commentdocument.getElementById("comment").setAttribute( "id", "a7d4cde5b54ebb01eb696df0da1aa19b" );document.getElementById("e16b418d7c").setAttribute( "id", "comment" ); A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. Pour over chocolate chips; stir with a whisk until smooth. Or the pumpkin muffins for all the children that will be attending the dinner being hosted by one of my sons? Two layers of pumpkin cake, cream cheese frosting covered in a layer of chocolate ganache. Do not touch the ganache with any utensil or tool, or it will not have a smooth finish. The crust is made from chocolate graham crackers combined with butter. We use gingersnap cookies for the crust as well, giving a distinctly different flavor than that of a traditional graham cracker crust. From blueprint to installation and beyond, Riggs is your partner for kitchen greatness. So glorious. I love all of the deep rich flavors – totally decadent! It sounds as beautiful as it looks, and I wish I could try it. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. This is the first recipe of yours I ever made and I knew from then on I could trust anything you said!! Your artistry in making cakes and other baked goods never ceases to amaze me, Christina. He keeps asking me to make it more than once a year. Val – UK. This is seriously the most enticing cheesecake I’ve ever seen, I think I’d be tempted to skip the whole Thanksgiving dinner and get right to this, it’s just stunning, Christina! Vegans will enjoy the luscious creaminess of cheesecake–but please serve it to non-vegans, too, and watch with delight as they devour it and ask for more. This is gorgeous! Hi Georgina, I’m actually in the middle of making this right now and am using a 9″ as I’m going to a smaller get-together this year. Thanks, Melissa! I can only imagine the oohs and ahhhs when you serve this beauty! Since I live in Canada, our Thanksgiving is only a couple of weeks away, very early this year, October 8th. Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. No sugar added to the pumpkin! Hi Nan, hmmm, it does sound as if it’s too soft. I love marzipan fruits as a decoration- a simple pear or a pumpkin this time of year is so pretty! The decadently rich chocolate cupcakes are topped with chocolate ganache frosting and have a pumpkin-shaped cheesecake hiding inside. Bring the heavy cream and stout to a simmer in a medium saucepan. Many thanks for your help – and of course for your amazing creations, which have always been brilliant! Thank you so much!! Thanks so much and happy Thanksgiving! This is stunning! Remove the dessert from the freezer and run a very thin knife around the inside of the springform pan, then release the side and remove carefully. https://omgchocolatedesserts.com/pumpkin-cheesecake-with-oreo-crust-2 Easy. Pumpkin Cheesecake with Chocolate Ganache. How to Make Chocolate Pumpkin Cheesecake Line a cupcake pan with white cupcake liners and preheat oven to 350 degrees. Nothing else in it, so you can just put your pumpkin in a food processor to get the same texture! ), Orange Cranberry Cake (Bundt, Round or Loaf Pan), Brandy Sauce (for Christmas Pudding and Other Sweets), Shortbread Cookie Recipe (Easy Recipe from Scotland), 20 speculoos cookies (1 3/4 cups or 7 oz) alternately use graham crackers or Digestives, 3 tbsp butter (1 oz) butter, melted (use a little more butter if using graham crackers), 20 oz  (2 1/2 packages) cream cheese, at room temperature, 15 oz pumpkin (pureed) I used canned organic pumpkin, 1 cup (8 oz) good quality dark (or semi sweet) chocolate, broken into pieces, or chips, 6 oz (3/4 cup) dark chocolate pieces or chips (good quality), 20 speculoos cookies (1 3/4 cups or 8 oz) alternately use graham crackers or Digestives, 2 tbsp butter (1/2 oz) butter, melted (use a little more butter if using graham crackers), 20 oz (2 1/2 packages) cream cheese, at room temperature, 1 cup (8 oz) good quality chocolate broken into pieces, or chips. Crush the cookies between two sheets of wax paper with a heavy rolling pin. I am so happy you like what you see! :) Good luck, you’ll be a star tomorrow! CC. I thought, oooh, chocolate ganache! Question: I made this pie and mousse last night & froze overnight (13 hours now). When she isn't in the kitchen, she loves to travel, near and far, as long as good food is involved. My prayers go out for your brother and his family and all those affected by the California fires. However, when it comes to a […]. We all love a good Pumpkin Pie. Gently stir until it’s melted and smooth. 60% ghirardelli dark chocolate, Oh Pamela, I’m so happy to hear this as I wonder how many people actually make it (I don’t hear very often)! Let me know what you think! Loosen sides from pan with a knife; remove foil. I am now following you on facebook and your blog. The gingersnaps compliment the pumpkin, nutmeg, and vanilla wonderfully. (Remember the dessert is frozen, so plan to have it in the fridge for at least 8 hours before serving.). I love making food look as good as it tastes! Thank you, Allie! Set aside. This dessert looks amazing! Spray 3 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper. :). So clever and beautiful! I enjoy reading your posts dear! Yes! I could serve it as is. Preheat oven to 425°. Pumpkin Carrot Cupcakes (or Cake) with Cream Cheese Icing, Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache, 52 Delicious Thanksgiving Desserts - planningforkeeps.com, The Ultimate List Of Pumpkin Recipes (200 Recipes!) However, I am also making a little 4″ one without a crust for the gluten free host. Thank you again and again! I’m debating on the pumpkin cheesecake or your other one. An Oreo crust is topped with a pumpkin layer, then a cheesecake layer, and finally a rich chocolate ganache. xo, Catherine, Thank you, Catherine! Finally, the chocolate ganache atop gives a decadent finish to a truly delicious cheesecake. Although, I will probably opt for no chocolate with my pumpkin! Mix together the sugar oil, pumpkin, … This Chocolate Chip Cookie Dough Pumpkin Cheesecake … In a large bowl combine eggs, pumpkin puree, sugar, oil, sour cream, vanilla extract, butter extract, cinnamon, pumpkin pie spice, allspice, cloves (if you don’t have all of them on hand, just use … Using a medium pot, bring the pumpkin spice creamer to a boil, about 2-4 minutes. Hi Jim, that’s fantastic! ;) CC. Pumpkin Cheesecake Bars When the fall hits, we all tend to get baking with pumpkin. By using the convection steam function in the Wolf Convection Steam Oven, this cheesecake comes out more delicate and creamier than when using a regular dry heat oven. I don’t know that it will support the ganache. Dear Christina, What a gorgeous dessert! Pour into pan with Biscoff cookie base, and bake for 90 minutes or until the center just sets. Special thanks to Rachel for letting me contribute here on The Stay at Home Chef. Thoughts? Oh this is totally a breakfast dish too, Taylor! Thanks again for such a lovely comment and please tell your children I said hello! This looks yummy – but living in the UK, I haven’t seen tins of pureed pumpkin in the stores, so to achieve the same flavour, any idea how to make it from the raw pumpkin? I mean, when there’s chocolate ganache involved in a dessert, it’s always mentioned. The pumpkin muffins are really good, too! Easy Chocolate Pumpkin Cake has rich chocolate flavor and combined with pumpkin … It’s truly divine! Texture: The cake is tall, moist, and tender while the ganache is … I’m so glad you love it as much as I do! Add remaining 2 cups of powdered sugar and mix until smooth. It does bring a little excitement to Thanksgiving dinner! It is traditionally one of the star desserts of the Thanksgiving meal, but this year we are putting our twist on cheesecake! Thank you so much for letting me know, Kelli! Hi everyone, it’s Kevin from Kevin Is Cooking. What a perfect addition to a holiday dessert buffet! I was just complaining earlier that no one is commenting on my recipes, and here you are with not just comments, but compliments!! Yippee! This cheesecake is GORGEOUS and sounds like something that I sort of wish I was having for breakfast. CC. Awesome site, Can you tell me what that great jazz is that is accompanying the Perfect Plum Muffin video? Hi Val, it’s actually simply pureed pumpkin. Once the mousse is ready, pour it onto the cheesecake and freeze for at least 12 hours; I freeze it overnight. This is the first time I’ve tried a mousse and I’m not sure it is right. Yes! There are a lot of steps, but I think I can manage. I plan to make it for Thanksgiving. :), Dear Christina, what a gorgeous cake! Thanks, Jessica! Let me know how you fare and happy Thanksgiving! I can understand why your husband asks for it more than once a year, but so happy that it’s now a tradition for your family as it is mine! , however, it ’ s Kevin from Kevin is cooking it, so this one would. Over medium heat, bring the heavy cream and stout to a [ … ] place in a small.. I said hello crust as well, giving a distinctly different flavor than that of traditional... Of wax paper with a circle of parchment paper go, this mousse cake is of! Thing that can happen if you have too much mousse is that is such a lovely and... To finish the dessert is something he looks forward to for months the center just sets along on!... The moon the seasonal pumpkin and spices, scrape the sides of a traditional graham cracker crust you... Bowl, set aside chocolate cake and I wish I could trust anything you said! and just use ganache! 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