Dark Chocolate And Pumpkin Cheesecake

---------- Recipe via Meal-Master (tm) v8.02

Title: DARK CHOCOLATE AND PUMPKIN CHEESECAKE
Categories: Chocolate, Desserts, Cheesecakes
Yield: 12 servings

------------------------CHOCOLATE PECAN COOKIE CRUST------------------------
1 c Pecan pieces
6 Deep dark chocolate fudge
-cookies*
1 ts Unsalted butter, melted

----------------------------CHOCOLATE CHEESECAKE----------------------------
8 oz Semisweet chocolate, broken
-into 1/2-oz pieces
1/4 c Brewed coffee
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
1/4 ts Ground allspice
1/8 ts Ground cloves

------------------------SEMISWEET CHOCOLATE GANACHE------------------------

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 ot 300
degrees Fahrenheit. In a food processor fitted with a metal blade, chop
the cookies and the pecans until they are in crumbs (to yeild 2 cups) about
20-30 seconds. Set aside until needed.
Coat the bottom of a 9-by 3-inch springform pan with 1 tsp 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 and coffee in the top half of the double boiler (see page 139).
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, then beat on medium for 30
seconds. Remove the bowl from the mixer. Use a rubber spatula to finish
mixing the batter until it is smooth and thoroughly combined. 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 9-by 1 1/2
inch cake pan with l tsp butter. Line the pan with an 8 inch square of
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 cake 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. 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 cake.
Invert the pumpkin cheesecake onto the layer of ganache. Gently press down
on the cake to set in place. Wrap the entire springform pan with film wrap
and refrigerate for 3 hours to set.
The cheesecake can now be released from the spring form pan. Remove
the film wrap and wrap a damp, hot towel around the sides of the pan (the
towel should be large enough to completely wrap around and cover the sides
of the pan) and hold around the pan for abo*ut l min. Carefully relase and
remove the springform pan. Using a cake spatula, smooth the sides of the
cake with 2 to 3 tablespoons ganache. Spread the remaining amount of
ganache evenly across the top of the cake. Press the remaining
cookie/pecan crumbs into the sides of the cake, coating evenly. Refrigerate
for at least 30 minute before cutting and serving.
Heat the blade of the serrated slicer 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. *Separate Recipe "Death
By Chocolate" Kenan Books, Inc 15 West 26th Street New York By Marcel
Desaulniers From Rizzoli International Publication, Inc. Posted by Ken
Strei

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