2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
You love chocolate, don't you? During the winter months the combination of chocolate and pumpkin is one of the most preferred among most people.
Bring a festive mood to your home by preparing the amazing dessert we have prepared for you, namely cheesecake with chocolate and pumpkin.
It will delight both small and large members of your family.
Make your relatives and friends happy during the Christmas and New Year holidays with this delicious cake. They will all be fascinated!
Cheesecake with chocolate and pumpkin
Necessary products for cream:
- 680 g of cream cheese;
- 1/2 cup sugar;
- 1 teaspoon of vanilla extract;
- 3/4 cup pumpkin puree;
- 2 tsp. pumpkin pie spice;
- 3 eggs;
For swamps:
- 150 g of crushed biscuits;
- 5 tablespoons melted butter;
For the chocolate ganache:
- 60 ml of liquid cream;
- 130 g of chocolate chips;
Method of preparation:
1. Preheat the oven to 180 ° C. Crush the biscuits in a blender until very fine. Mix them with the melted butter and mix well.
2. Place baking paper on the bottom of the cake tin. Pour the crushed biscuits into the form and distribute them evenly with the help of something flat.
3. Put the pan in the oven and bake for about 8-10 minutes or until golden. Allow the marshmallows to cool to room temperature before adding the cream. Reduce oven to 160 ° C.
4. In a large bowl, mix the cream cheese until smooth. Add sugar and vanilla and stir again. Add the pumpkin puree, pumpkin pie seasoning and stir again. Add the eggs one at a time, beating all the time until completely combined.
5. Pour the cheesecake cream over the swamp of crushed biscuits. Make sure it cools down nicely before you do.
6. Place the cheesecake in the oven and bake at 160 ° C for 60 minutes.
7. When the pumpkin cheesecake is ready, turn off the oven and leave the door slightly open. Allow the cheesecake to cool to room temperature in the oven before removing it from the baking dish.
8. When the cheesecake cools, remove it from the oven. Leave it in the refrigerator for at least 6 hours or overnight. The next day, carefully release the cheesecake from the baking dish.
9. Place the chocolate chips in a heat-resistant bowl. In a small saucepan over medium heat, bring the liquid cream to a boil. Then pour it over the chocolate chips. Wait 1-2 minutes for the chocolate to melt, then stir well to mix. Allow the chocolate to cool for 10 minutes.
10. Pour the prepared chocolate ganache on the cheesecake and use a spatula to spread it evenly;
11. If you want the ganache to harden before slicing, place the cheesecake in the refrigerator for 10-20 minutes.
12. Cut dessert with chocolate and pumpkin and serve.
Enjoy!
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