Zutaten für Double Chocolate Pumpkin Cheesecake
- Chocolate Cookie Crumbs
- Unsalted Butter
- Neufchatel Cheese
- Granulated Sugar
- Cornstarch
- 4 large eggs
- Low Fat Sour Cream
- Vanilla Extract
- Milk Chocolate Chips
- 1 (15 ounce) can pumpkin puree
- Pumpkin Pie Spice
- Semi Sweet Chocolate Chips
- Bittersweet Baking Chocolate
- Light Corn Syrup
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Zubereitung von Double Chocolate Pumpkin Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust according to your chosen recipe (see ingredient list). Press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth and creamy.
- Gradually add the sugar, beating until combined.
- Beat in eggs one at a time, then stir in pumpkin puree, melted chocolate, cocoa powder, vanilla extract, and spices.
- Pour batter into the prepared crust.
- Bake for 1 hour. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for an additional hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 1/2 hours, or preferably overnight, before serving.
- Once chilled, carefully release cheesecake from springform pan.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
79g
Fat
75g
Carbs
12g
