Title: Dark Chocolate and Pumpkin Cheesecake-Part 2
Categories: Cheesecakes, Chocolate
Yield: 1 servings
See parts 1 and 3
Preheat oven to 325°F. Toast the pecan pieces on a baking sheet in
pre-heated oven for 6 to 8 minutes. Remove form the oven and allow
to cool to room temperature. Lower oven temperature to 300°F. In a
food processor fitted with metal blade, chop the cookies and the
pecans until they are crumbs, about 20 to 30 seconds. Yields 2 cups
of crumbs. Set aside.
Coat the bottom of a 9x3" springform pan with 1 ts melted butter.
Use hands to press 1 cup of crumbs to a uniform level and thickness
on the butter bottom of pan. Set aside.
To prepare the chocolate cheesecake, heat 1" water in the bottom
half of a double boiler over medium-high heat. Place the semisweet
chocolate and coffee 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 heat and stir until smooth.
Place 3/4 lb softened cream cheese, 3/4 cup sugar, and 1/2 ts salt
in a bowl of an electric mixer fitted with a paddle. Beat on low
for 1 minute and on medium for 2 minutes. Scrape down bowl. Add
3 eggs, one at a time, beating on high for 20 seconds and scraping
down the bowl after each addition. Then beat mixture for 1 minute
more on high. Add 1 ts vanilla and beat on medium for 15 seconds.
Add the melted chocolate mixture and beat on medium for 30 seconds.
Remove bowl from the mixer. Use a rubber spatula to finish mixing
the batter until it is smooth and thoroughly combined. Pour
cheesecake mixture into the prepared springform pan, spreading
evenly. Keep at room temperature while preparing pumpkin cheesecake
batter.
To prepare pumpkin cheesecake, coat the inside of a 9 x 1-1/2" cake
pan with 1 ts butter. Line the pan with an 8" square of parchment
paper. Coat the parchment paper with the remaining teaspoon of
butter. Set aside until needed.
Place 1 lb softened cream cheese, 3/4 cup sugar, flour, and 1/2 ts
salt in the bowl of electric mixer fitted with a paddle. Beat on
low for 1 minute and on medium for 2 minutes. Scrape down sides of
bowl, then beat on medium for 2 more minutes and on high for
3 minutes. Scrape down bowl. Add 3 eggs, one at a time, beating on
high for 20 seconds and scraping down bowl after each addition. Add
1 ts vanilla and beat on medium for 15 seconds, then beat on high
for 2 more minutes. Add the pumpkin puree, cinnamon, allspice, and
cloves, then beat on medium for 30 seconds. Remove the bowl from
the mixer. Use a rubber spatula to finishmixing the batter until it
is smooth and thoroughly combined. Pour the pumpkin cheesecake
mixture into the prepared cake pan, spreading evenly.
