Recipe of the Week

Dark Chocolate & Pumpkin Cheesecake

This is the time of year for lots of parties and sometimes it is hard to come up with something new or special. So if you are looking for something impressive and yummy to take to your next get-together? This recipe is a bit of work, but it is guaranteed to be the hit of any party! Be sure to read through the whole recipe before starting so you know what your game plan is before you start, i.e. you will need two springform pans for this one!




Ingredients

CHOCOLATE PECAN COOKIE CRUST
1 c pecan pieces
6 deep dark chocolate fudge cookies (Peppperidge Farms or other type)
1/4 cup unsalted butter, melted

CHOCOLATE CHEESECAKE
8 oz semisweet chocolate, broken into 2-oz pieces
1/4 Chocolate syrup
3/4 lb cream cheese, softened
3/4 c granulated sugar
1/2 ts salt
3 eggs
1 ts pure vanilla extract

PUMPKIN CHEESECAKE
2 ts unsalted butter, melted
1 lb cream cheese, softened
3/4 c granulated sugar
2 tb all-purpose flower
1/2 ts salt
3 eggs
1 ts pure vanilla extract
1 c pumpkin puree
1/4 ts ground cinnamon

Instructions
Preheat the oven to 325 degrees Fahrenheit. Toast the pecan pieces on a baking sheet in the preheated oven for 6-8 minutes. Remove from the oven and allow to cool to room temperature. Lower the oven temperature to 300 degrees Fahrenheit. In a food processor fitted with a metal blade, chop the cookies and the pecans until they are in crumbs (to yield 2 cups) about 20-30 seconds. Add in 2 tbls melted butter and blend well. Set aside until needed.

Coat the bottom of a 9-by 3-inch springform pan with melted butter. Use your hands to press l cup of crumbs to a uniform and level thickness on the buttered bottom of the pan. Set aside.
To prepare the chocolate cheesecake, heat l inch of water in the bottom half of a double boiler over medium-high heat. Place the semi-sweet chocolate in the top half of the double boiler.

Tightly cover the top with film wrap and allow to heat for 6 to 8 minutes. Remove from the heat and stir until smooth. Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp salt in the bowl of an electric mixer fitted with a paddle. Beat on low for l minute and on medium for 2 minutes. Scrape down the sides of the bowl, then beat on medium for 2 more minutes and on high for 2 minutes. Scrape down the bowl. Add 3 eggs , one at a time, beating on high for 20 seconds and scraping down the bowl after each addition. Then beat the mixture for 1 minute more on high. Add l teaspoon vanilla extract and beat on medium for l5 seconds. Add the melted chocolate mixture, chocolate syrup and then beat on medium for 30 seconds.

Pour the cheese cake mixture into the prepared springform pan, spreading evenly. Keep at room temperature while preparing the pumpkin cheesecake batter.

To prepare the pumpkin cheesecake, coat the inside of a springform pan with l tsp butter. Line the pan with parchment paper. Coat the parchment paper with the remaining tsp butter. Set aside until needed.

Place l pound softened cream cheese, 3/4 cup sugar, the flour, and 1/2 tsp salt in the bowl of an electric mixer fitted with a paddle . Beat on low for l minute and on medium for 2 minutes. Scrape down the sides of the bowl, then beat on medium for 2 more minutes and on high for 3 minutes. Scrape down the bowl. Add 3 eggs one at a time, beating on high for 20 seconds and scraping down the bowl after each addition. Add l tsp vanilla extract and beat on medium for l5 seconds, then beat for 2 more minutes on high. Add the pumpkin puree, cinnamon, allspice and cloves, then beat on medium for 30 seconds. Remove the bowl for the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined. Pour the pumpkin cheesecake mixture into the prepared springform pan, spreading evenly.

Place a 9 by 1 1/2 inch cake pan partially filled with 4 cups of hot water on the bottom rack of the 300 degree oven (the bottom rack should be at least 3 inches below the center rack). Place both cheesecakes on the center rack of the oven and bake for l hour and l0 minutes, until the internal temperature of the cheesecake fillings reaches l70 degrees. Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes. (Do not open the door - it will let out all the moisture and cause your cheesecakes to crack.)

Remove from the oven and cool at room temperature for 20 minutes. Refrigerate the chocolate cheescake for l hour, but keep the pumpkin cheesecake at room temperature (do not remove either cake from the pan).

Pour l cup of Semisweet Chocolate Ganache over the top of the chilled chocolate cheesecake. Spread the ganache evenly over the top of the chocolate cheesecake. Remove the pumpkin cheesecake from the springform pan, leaving the bottom on - invert the pumpkin cheesecake onto the layer of ganache. Gently press down on the cake to set in place. Wrap the entire cheesecake with plastic wrap and refrigerate for 3 hours to set.

The cheesecake can now be released from the springform pan. Remove the plastic wrap and insert a knife vertically around the outside edge of the cheesecake. Carefully release and remove the springform pan. Place the cheesecake on a wire rack and pour remaining ganache over the top and smooth it over the sides. Press the remaining cookie/pecan crumbs into the sides of the cake, coating evenly. Remove the bottom of the springform pan and place on serving dish. Refrigerate for at least 30 minutes before cutting and serving.

To cut and serve heat the blade of the serrated knife under hot water before cutting, and run it under hot water after making each slice. Place a piece of cheesecake in the center of each plate and serve. Yield: 12 Servings