*  Exported from  MasterCook  *
 
                   Dark Chocolate And Pumpkin Cheesecake
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Fall                             Desserts
                 Cheesecakes                      Posted To Recipelu
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***CHOCOLATE PECAN COOKIE CRUST***
    1      cup           pecan pieces
    6                    deep dark chocolate fudge
                         cookies*
    1      tablespoon    unsalted butter -- melted
                         ***CHOCOLATE CHEESECAKE***
    8      ounces        semisweet chocolate -- broken
                         into 1/2-oz pieces
      1/4  cup           brewed coffee
      3/4  pound         cream cheese -- softened
      3/4  cup           granulated sugar
      1/2  teaspoon      salt
    3                    eggs
    1      tablespoon    pure vanilla extract
                         ***PUMPKIN CHEESECAKE***
    2      teaspoons     unsalted butter -- melted
    1      pound         cream cheese -- softened
      3/4  cup           granulated sugar
    2      tablespoons   all-purpose flower
      1/2  teaspoon      salt
    3                    eggs
    1      tablespoon    pure vanilla extract
    1      cup           pumpkin -- puree
      1/4  teaspoon      ground cinnamon
      1/4  teaspoon      ground allspice
      1/8  teaspoon      ground cloves
                         ***SEMISWEET CHOCOLATE GANACHE***
 
   Preheat the oven to 325 degrees Fahrenheit. Toast the pecan pieces on a   bak
 ing sheet in the preheated oven for 6-8 minutes. Remove from the oven   and all
 ow to cool to room temperature. Lower the oven temperature ot 300   degrees Fah
 renheit.  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. S
 et aside until needed.       Coat the bottom of a 9-by 3-inch springform pan wi
 th 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 c
 offee 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 po!
 !
 !
 und 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 f
 or 2 minutes. Scrape down the sides of the bowl, then   beat on medium for 2 mo
 re minutes and on high for 2 minutes.  Scrape down   the bowl.  Add 3 eggs , on
 e 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 teasp
 oon vanilla extract and beat on medium for   l5 seconds.  Add the melted chocol
 ate mixture, then beat on medium for 30   seconds.  Remove the bowl from the mi
 xer.  Use a rubber spatula to finish   mixing the batter until it is smooth and
  thoroughly combined.  Pour the   cheese cake mixture into the prepared springf
 orm pan, spreading evenly.   Keep at room temperature while preparing the pumpk
 in 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 pa
 rchment paper with the remaining tsp butter.   Set aside until needed.        P
 lace l pound softened cream cheese, 3/4 cup sugar, the flour, and 1/2   tsp sal
 t 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 d
 own the bowl after each addition.  Add l tsp vanilla   extract and beat on medi
 um for l5 seconds, then beat for 2 more minutes on   high.  Add the pumpkin pur
 ee, cinnamon, allspice and cloves, then beat on   medium for 30 seconds.  Remov
 e the bowl for the mixer.  Use a rubber   spatula to finish mixing the batter u
 ntil it is smooth and thoroughly   combined.Pour the pumpkin cheesecake mixture
  into the prepared cake pan,   spreading ev!
 !
 !
 enly.        Place a 9 by 1 1/2 inch cake pan partially filled with 4 cups of h
 ot   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   c
 enter 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 ove
 n and allow the cheesecakes to remain in the oven for an   additional 20 minute
 s.  Remove from the oven and cool at room temperature   for 20 minutes.  Refrig
 erate the chocolate cheesecake 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 cheesec
 ake. Spread the ganache evenly over the top of the cake.   Invert the pumpkin c
 heesecake 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 co
 mpletely wrap around and cover the sides   of the pan) and hold around the pan 
 for abo*ut l min.  Carefully release 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.  Pr
 ess the remaining   cookie/pecan crumbs into the sides of the cake, coating eve
 nly. Refrigerate   for at least 30 minute before cutting and serving.       Hea
 t 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
 
 Posted to RecipeLu List by “Diane Geary” <diane@keyway.net> on Mar 30, 1998.
 
 
 
 
 
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