Servings: 10 to 12
Chocolate and pumpkin make a dramatic and delicious pairing in this stunning cheesecake. Don’t skip the honey whipped cream accompaniment; its slight tang complements the deep chocolate and spiced pumpkin flavors.
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I'm not a huge fan of pumpkin, so the mild pumpkin flavor in this recipe was just perfect for me. The amount of chocolate batter was perfect too, although I agree that there is too much butter in the crust: my beautifully formed crust slumped down when I pre-baked it!
I'm not a pumpkin pie fan so I tried this recipe last year and WOW is it fabulous! I do think the butter in the crust could be reduced as after it's done baking there seems to be excess butter that kind of oozes out but putting parchment paper in the bottom of the pan helps. Also there is more of the chocolate swirl concoction than is needed & if you use it all it's just too much. I love the look of the pumpkin/swirl affect so I just used as much chocolate as needed to get the look I wanted. This is a definite keeper and is loved by all.
Only problem i had was there is too much butter in the crust. When i removed the cheesecake from the pan of water and foil, the bottom was of the pan covered in butter and the crust is soggy because of it. It was very difficult to remove the cake from the pan bottom without tearing up the cake.
really loved its making,,, will try it once
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