If you have any questions or try any of my recipes, please send me a note, I do love to hear from readers! Thank you again and again! Let me know what you think! Scenic Italian Road Trip Itineraries in Lazio. I’m just wondering if I can omit the mousse and just use the ganache? I almost forget, I also gave it a sprinkle of cinnamon! Spoon 1 tsp ganache over each cooled cupcake and spread near edges, allow to cool. Not a problem in my book! Do not overcook the cheesecake or it will pull away from the pan. My mother isn’t a dessert person, per se, but she asks for this! In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Pumpkin Cheesecake with Chocolate Ganache. A graham cracker crust with a chocolate cheesecake base and pumpkin mousse on top with swirls of chcoolate ganache, dusted with pumpkin spice. 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. What a perfect addition to a holiday dessert buffet! Would that work? ;) CC. I can only imagine the oohs and ahhhs when you serve this beauty! I have never heard about pumpkin cheesecake before especially chocolate mousse. It sounds as beautiful as it looks, and I wish I could try it. Your children know me?!!! Do not touch the ganache with any utensil or tool, or it will not have a smooth finish. I plan to make it for Thanksgiving. 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? Pumpkin cake with chocolate ganache is the best cake recipe to kick off the fall season! Mix together the sugar oil, pumpkin, … For example, is it sweetened? To assemble the cake: First make the chocolate ganache. Oh, that crust! It is not exactly solid, more like thawed kool whip. 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 don’t say how hot the oven should be . Thank you, Jill! The gingersnaps compliment the pumpkin, nutmeg, and vanilla wonderfully. :). I don’t have a 10 1/2″ spring form pan, but only a 9″ – will this recipe work? I followed the original recipe when I made this the first time and it came out fantastic, so I’ve always continued to freeze it. Hi Val, it’s actually simply pureed pumpkin. ), 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. Cool cheesecake on a wire rack 10 minutes. I want to try some of your fantastic tips. 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. Mix in the vanilla, pumpkin and pumpkin pie spice. You're awesome for doing it! Gently stir until it’s melted and smooth. This is gorgeous! The waiter was describing a chocolate cake and I remember him saying at the end that it was topped with a chocolate ganache. Let it cool for 15 minutes and stir again until your desired … As far as pumpkin desserts go, this mousse cake is one of our favorites. Then, of course there is the ganache. Using a medium pot, bring the pumpkin spice creamer to a boil, about 2-4 minutes. Good luck! Place the chocolate chips into a heat-safe bowl. No sugar added to the pumpkin! An Oreo crust is topped with a pumpkin layer, then a cheesecake layer, and finally a rich chocolate ganache. Why is the freezing step necessary? Step aside pumpkin pie, there's pumpkin cheesecake in town! I would have undoubtedly been by the chocolate leaves. Decisions, decisions! I don’t know that it will support the ganache. Hi Jim, that’s fantastic! You could double the pumpkin cheesecake or just have a smaller cake. I am so happy you like what you see! (That is, it is not sweetened.) 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. 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. Thanks, Melissa! Thank you so much, Hadia! Easy Chocolate Pumpkin Cake has rich chocolate flavor and combined with pumpkin … And sounds delicious, as well. Spread it out into your springform pan and pre bake it for about eight minutes. 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! This pumpkin cheesecake is a perfect addition to any Thanksgiving dessert selection. I’m sure he’d be over the moon! Your email address will not be published. Or serve in bowls and pour the ganache on like a topping? :). It's topped with a maple white chocolate ganache, whipped cream, and candy pumpkins! Pour into pan with Biscoff cookie base, and bake for 90 minutes or until the center just sets. You should try it!! Dark Chocolate and Pumpkin Cheesecake Recipe | CDKitchen.com :). However, I would say you should try this as is at least once before deciding against the chocolate! So […]. If you don’t freeze it, let me know how it turns out. This one’s especially sinful, but so very worth the calories! Click the link for the Pumpkin Cheesecake with Chocolate Ganache! Refrigerate overnight, covering when completely cooled. 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. Oh thank you so much, Jennie! If it were, we could make this Pumpkin Cheesecake on a regular basis. Was just talking about this dessert at dinner! For topping, place chocolate chips in a small bowl. You absolutely could omit the mousse, however, it will be rather flat or short, if you know what I mean. Add pumpkin puree and pumpkin pie spice and mix until smooth. Val – UK. Are topped with a cup of coffee, or as a decoration- a simple pear or a pie!, hmmm, it will be rather flat or short, if you know what I mean, it! For all the children that will be rather flat or short, if you have too much is... Turns out a serving platter, plate or tray the decadently rich chocolate flavor and combined pumpkin... 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