Double Chocolate-Pumpkin Cheesecake Recipe

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Double Chocolate-Pumpkin Cheesecake
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Ingredients
15
Count
Nutrition
375
Calories
Total time
46
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F, & coat an 8 inch springform pan with nonstick spray. Set out a roasting pan larger than the springform pan.
  2. FOR THE CRUST, put the crumbs in a small bowl, & stir in butter until evenly moistened.
  3. Press firmly over the bottom of the pan.
  4. Bake 8-10 minutes until set, then cool on a wire rack.
  5. Wrap the outside of the pan with heavy-duty foil.
  6. Reduce oven temperature to 300 degrees F.
  7. At this point, set 4-6 quarts of water on to boil [to be added to the roasting pan in which the springform pan will be placed ~ to come halfway up the sides of the springform pan].
  8. FOR THE FILLING, put the cream cheese, sugar & cornstarch in a large bowl, & beat with a mixer on medium speed until smooth, scraping sides of the bowl several times with a rubber spatula.
  9. Beat in eggs, 1 at a time, just until blended.
  10. Beat in sour cream & vanilla to combine, then divide the batter evenly between 3 medium bowls.
  11. Stir melted milk chocolate into the 1st bowl of batter, & pour this chocolate mixture into the crust in an even layer.
  12. Whisk pumpkin & pumpkin pie spice into the 2nd bowl of batter, then carefully spoon this mixture over the chocolate layer to cover, then gently smooth into an even layer with an offset spatula [do not let the two layers of batter run together].
  13. Stir semisweet chocolate into the 3rd bowl of batter, then carefully spoon it over the pumpkin layer, spreading carefully & evenly as indicated above.
  14. Set the springform pan in the center of the roasting pan, then place the roasting pan in the oven.
  15. Add boiling water, enough to come halfway up the sides of the springform pan.
  16. Bake 1 1/2 to 1 3/4 hours until set [to a point where the center still jiggles slightly when gently shaken ].
  17. Turn off the oven & leave the door closed, letting the cake cool in the oven for 1 hour. [If the cake hasn't pulled away from the sides of the pan, carefully run a thin knife around the edge of the pan to release the cake.]
  18. Remove the foil & cool the cake in the pan on a wire rack.
  19. Cover & refrigerate at least 4 hours or overnight.
  20. FOR THE CHOCOLATE GLAZE: In a small saucepan, stir the glaze ingredients over low heat until chocolate melts & mixture is smooth.
  21. Remove from heat, & cool slightly.
  22. Remove pan sides & place cake on a serving plate.
  23. Spread the glaze over the top, just to the edge. [You might even want some to drip down the side of the cake.].
  24. Refrigerate until glaze sets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 375.29 Kcal (1571 kJ)
Calories from fat 178.26 Kcal
% Daily Value*
Total Fat 19.81g 30%
Cholesterol 53.3mg 18%
Sodium 176.24mg 7%
Potassium 72.58mg 2%
Total Carbs 48.13g 16%
Sugars 29.97g 120%
Dietary Fiber 2.8g 11%
Protein 4.92g 10%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 2%
Iron 2.2mg 12%
Calcium 35.8mg 4%
Amount Per 100 g
Calories 352.51 Kcal (1476 kJ)
Calories from fat 167.44 Kcal
% Daily Value*
Total Fat 18.6g 30%
Cholesterol 50.07mg 18%
Sodium 165.54mg 7%
Potassium 68.17mg 2%
Total Carbs 45.21g 16%
Sugars 28.15g 120%
Dietary Fiber 2.63g 11%
Protein 4.62g 10%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 2%
Iron 2.1mg 12%
Calcium 33.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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