Dark Chocolate Layer Cheesecake
- Ready In:
- 2hrs 30mins
- Ingredients:
- 23
- Yields:
-
1 cheesecake
- Serves:
- 10
ingredients
-
Pecan Crust
- 1 cup pecans (chopped)
- 6 cookies (dark chocolate crushed)
- 1 teaspoon butter (to coat pan melted)
-
Dark Chocolate Cheesecake
- 8 ounces semisweet chocolate
- 1⁄4 cup coffee, strong brewed
- 3⁄4 lb cream cheese
- 3⁄4 cup sugar
- 1⁄2 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
-
Pumpkin Cheesecake
- 1 cup pumpkin puree
- 1 lb cream cheese
- 3⁄4 cup sugar
- 2 tablespoons flour
- 3 eggs
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon cinnamon
- 1⁄3 teaspoon ground cloves
-
Semi-Sweet Ganache
- 1 cup whipping cream
- 2 tablespoons butter
- 2 tablespoons sugar
- 12 ounces chocolate (chopped)
directions
- Directions.
- Preheat oven to 350 degrees. Coat a 9x13-inch round springform pan with melted butter. Mix pecans and deep dark chocolate cookies together and press 1 cup of the mixture into springform pan.
- For the dark chocolate cheesecake melt semi sweet chocolate in a double boiler. Then mix melted chocolate and coffee together and set aside. Mix together cream cheese, sugar and salt and add eggs, one at a time, then add vanilla extract. Add melted chocolate and pour into springform pan and keep at room temperature.
- For the pumpkin cheesecake, line a 9-inch round cake pan with parchment paper and butter both (pan and paper). Mix together the pumpkin puree, cream cheese, sugar flour and eggs, one at a time. Add vanilla extract, all spice, cinnamon, and ground cloves. Pour into prepared pan.
- Bake both cheesecakes at 350 degrees for 1 hour and 10 minutes. Turn off oven and leave cakes in oven for 20 minutes longer. Take out and keep at room temperature for 20 minutes. Put chocolate cheesecake in the fridge and keep pumpkin cheesecake at room temperature.
- For semi-sweet ganache, bring to a boil: heavy whipping cream, butter and sugar. Add chopped chocolate and whisk.
- Pour 1 cup of ganache over chocolate cheesecake and top with pumpkin cheesecake. Put in the freezer for 1 hour. Take out of freezer and glaze with remaining ganache and pat remaining crust on sides. Keep Refrigerated!
- Serving Size.
- 8-10.
- Preparation Time.
- 30 minutes.
- Cooking Time.
- 2 hours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I found this recipe in my Death by Chocolate cookbook. I made the pumpkin cheesecake with a gingersnap crust. Oh, how fantastic! I've made both cheesecakes without the crust, but that was for someone else, so I didn't get to taste it. Just based on the pumpkin alone, this is the best cheesecake I have ever had. I had to give part of it away so I wouldn't eat it all myself.
RECIPE SUBMITTED BY
oilpatchjo
Canada
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food! </p>