Chocolate pumpkin cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Cream cheese |
| ⅓ | cup | Heavy cream |
| 2 | cups | Sugar |
| 5 | Eggs | |
| Rind from 1 lemon | ||
| Rind from 1 orange | ||
| 1 | dash | Salt |
| 1 | cup | Canned pumpkin* |
| ½ | cup | Graham wafer crumbs |
| 8 | ounces | Bittersweet choc.,chopped |
| ½ | cup | Heavy cream |
Directions
GANACH
* mix pumpkin with ½ cup sugar Cream sugar and cream cheese until smooth. Add heavy cream and mix well. Add minced orange and lemon rinds and salt. Grease a 10" springform apn and coat with layer of graham wafer crumbs. Pour cheesecake mixture into prepared apn and swirl with canned pumpkin. Set in pan of water and bake in 300F oven for an hour. Cool cooked cheesecake and chill. Meanwhile, bring cream to a boil and add chopped chocolate. Stir until chocolate is melted. Spread over cooled cheesecake. To make a spider web design, make a thin white icing (powdered sugar and eggwhite mixed to the consistency of ehavy cream) and, starting at center of cheesecake, pipe a continuous spiral to the outer edge of the cake (practice on the counter first). Pull a knife point from the center out through the white lines, dividing the cake into sixths. Then reverse the procedure between the lines, pulling the knife from the outer edge to the center of the cake. Refrigerate until served.