Zutaten für Dark Chocolate Layer Cheesecake
- 1 cup finely chopped pecans
- Cookies
- 2 tablespoons butter
- Semisweet Chocolate
- 1/4 cup strong brewed coffee
- 16 ounces cream cheese
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
- 1/2 cup all-purpose flour
- Allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- Whipping Cream
- Chocolate
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Zubereitung von Dark Chocolate Layer Cheesecake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13 inch round springform pan.
- Combine 1 cup finely chopped pecans and 1 cup crushed deep dark chocolate cookies. Press 1 cup of the mixture into the bottom of the prepared springform pan.
- Melt 6 ounces of semi-sweet chocolate in a double boiler. Stir in 1/4 cup strong brewed coffee and set aside.
- In a large bowl, beat together 16 ounces cream cheese, 1 1/2 cups granulated sugar, and 1/4 teaspoon salt until smooth.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- Gently fold in the melted chocolate mixture.
- Pour batter into the prepared springform pan. Set aside at room temperature.
- Line a 9-inch round cake pan with parchment paper and butter the sides.
- In a separate bowl, whisk together 1 (15-ounce) can pumpkin puree, 8 ounces cream cheese, 1 cup granulated sugar, 1/2 cup all-purpose flour, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon allspice, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.
- Pour pumpkin cheesecake batter into the prepared 9-inch pan.
- Bake both cheesecakes at 350°F (175°C) for 1 hour and 10 minutes.
- Turn off the oven and leave cakes in the oven for an additional 20 minutes.
- Remove cakes from oven and let cool at room temperature for 20 minutes.
- Refrigerate the chocolate cheesecake. Keep the pumpkin cheesecake at room temperature.
- For the semi-sweet ganache: In a saucepan, combine 1 cup heavy whipping cream, 2 tablespoons butter, and 1/4 cup granulated sugar. Bring to a gentle boil.
- Remove from heat and stir in 6 ounces chopped semi-sweet chocolate until smooth and glossy.
- Pour 1 cup of the ganache over the chilled chocolate cheesecake.
- Top with the pumpkin cheesecake.
- Freeze for 1 hour.
- Remove from freezer, glaze with the remaining ganache, and press the remaining crust mixture onto the sides of the cheesecake.
- Refrigerate for at least 4 hours before serving.
- Serving size: 8-10
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
136g
Fat
222g
Carbs
18g
