This recipe combines the classic cheesecake textures with the seasonal pumpkin and fall spice flavors. I love all of it. Such an elegant and delicious dessert Christina. I love how shiny the ganache is and the detail you put into it! This pumpkin cheesecake/chocolate mousse cake looks wonderful! Cool cheesecake on a wire rack 10 minutes. Pour the chocolate into a heatproof bowl. I plan to make it for Thanksgiving. Thoughts? Best wishes, Val (UK). CC, Never tired of pumpkin! Thanks, Sue! I want to try some of your fantastic tips. Your children know me?!!! Do not touch the ganache with any utensil or tool, or it will not have a smooth finish. I have to share this! Spoon your Oreo mixture into the cupcake liners using a tablespoon. Luisa from Woodbridge, Ontario, Canada. Thank you again and again! CC. Christina, My mother isn’t a dessert person, per se, but she asks for this! Fall dessert heaven. Set aside. To easily view all of the blog recipes, follow along on Pinterest!. Showstopper!!!! Worst thing that can happen if you have too much mousse is that you put the extra mousse into other dishes to serve separately! I almost forget, I also gave it a sprinkle of cinnamon! Pour the filling into the springform pan and smooth with an offset spatula. It does bring a little excitement to Thanksgiving dinner! […] 95. The gingersnaps compliment the pumpkin, nutmeg, and vanilla wonderfully. Love, love, love this dessert! Good luck! CC, Your email address will not be published. Place in 10.5" springform pan and sprinkle melted butter over top, mix well and push into pan. No sugar added to the pumpkin! Thanks, Melissa! Stay tuned for Apple Pie next! Dear Christina, What a gorgeous dessert! Step aside pumpkin pie, there's pumpkin cheesecake in town! Hello I am in Sicily (Italy) and am making it now as a thanksgiving dessert for some American friends, the are coming for dinner tomorrow. 60% ghirardelli dark chocolate, Oh Pamela, I’m so happy to hear this as I wonder how many people actually make it (I don’t hear very often)! A graham cracker crust with a chocolate cheesecake base and pumpkin mousse on top with swirls of chcoolate ganache, dusted with pumpkin spice. Vegans will enjoy the luscious creaminess of cheesecake–but please serve it to non-vegans, too, and watch with delight as they devour it and ask for more. I love marzipan fruits as a decoration- a simple pear or a pumpkin this time of year is so pretty! Your email address will not be published. I don’t have a 10 1/2″ spring form pan, but only a 9″ – will this recipe work? Thank you, Jill! Two layers of pumpkin cake, cream cheese frosting covered in a layer of chocolate ganache. Spray 3 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper. Or the pumpkin muffins for all the children that will be attending the dinner being hosted by one of my sons? Cool 1 hour longer. ;). Best Girl DTLA, Bistro Restaurant at The Ace Hotel, Los Angeles – Just Go! Click the link for the Pumpkin Cheesecake with Chocolate Ganache! Press onto bottom and up sides of a 9-in. Here’s my advice, if the cheesecake batter looks like it will fill more than half of the tin, pour a little into another tin or ramekin and bake that alongside. These pumpkin cheesecake bars with ganache are a must try! Hi Jim, that’s fantastic! I really appreciate you coming back to let me know! Because it will always make people swoon. Press into the bottom of a 12-inch springform pan. This cheesecake is GORGEOUS and sounds like something that I sort of wish I was having for breakfast. Awesome site, Can you tell me what that great jazz is that is accompanying the Perfect Plum Muffin video? Love that ganache! Thick, smooth chocolate that no one can resist. So glorious. Is it so the mousse stays separate whe you pour on the hot ganache? Thank you, David! I can understand why your husband asks for it more than once a year, but so happy that it’s now a tradition for your family as it is mine! I am now following you on facebook and your blog. If you don’t freeze it, let me know how it turns out. Val – UK. Finally, the chocolate ganache atop gives a decadent finish to a truly delicious cheesecake. (That is, it is not sweetened.) CC. Our son is a cheesecake fan and a chocolate fan – I reckon he won’t be disappointed with this recipe! https://omgchocolatedesserts.com/pumpkin-cheesecake-with-oreo-crust-2 Microwave the heavy cream until it starts to boil. It is not exactly solid, more like thawed kool whip. Thanks again for such a lovely comment and please tell your children I said hello! This is the first recipe of yours I ever made and I knew from then on I could trust anything you said!! He keeps asking me to make it more than once a year. Bring the heavy cream and stout to a simmer in a medium saucepan. If it were, we could make this Pumpkin Cheesecake on a regular basis. I want to do both; thank you, Vicki!! When you are ready to finish the dessert, prepare the ganache. This is the first time I’ve tried a mousse and I’m not sure it is right. I love pumpkin and chocolate together….chocolate mousse sounds divine. Help spread the word. Ingredients: Gingersnap Crust 1, Melt butter and mix with cookie crumbs and salt. :). Beautiful and tempting Pumpkin Cheese Cake Christine. What a perfect addition to a holiday dessert buffet! Yippee! … I’m just wondering if I can omit the mousse and just use the ganache? In a small saucepan over medium heat, bring whipping cream just to a boil. The waiter was describing a chocolate cake and I remember him saying at the end that it was topped with a chocolate ganache. You have such an elegant way with desserts. To assemble the cake: First make the chocolate ganache. Follow directions to make mousse here: http://goo.gl/CGKNkv, but make it when the cheesecake has been refrigerated for one or two hours. Combine the Oreo crumbs and melted butter into a medium mixing bowl. Thank you! ;) Thanks again, Cynthia! Decisions, decisions! Recipe from Christina’s Cucina […], […] Pumpkin Cheesecake and Chocolate Mousse from Christina Cucina is a perfect fall holiday dessert. I enjoy reading your posts dear! An Oreo crust is topped with a pumpkin layer, then a cheesecake layer, and finally a rich chocolate ganache. It really is decadent, so this one cheesecake would serve a LOT of people! How to Make Chocolate Pumpkin Cheesecake Line a cupcake pan with white cupcake liners and preheat oven to 350 degrees. Oh thank you so much, Jennie! Thank you so much, Hadia! You should make it :). Your photography is beautiful. Hi everyone, it’s Kevin from Kevin Is Cooking. My prayers go out for your brother and his family and all those affected by the California fires. Commentdocument.getElementById("comment").setAttribute( "id", "a7d4cde5b54ebb01eb696df0da1aa19b" );document.getElementById("e16b418d7c").setAttribute( "id", "comment" ); A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. And sounds delicious, as well. This is stunning! Looking forward to our 4th year with it as everyone’s favorite dish! Oh this is totally a breakfast dish too, Taylor! I’m sure whatever you make will be appreciated! So clever and beautiful! Pumpkin cake with chocolate ganache is the best cake recipe to kick off the fall season! Refrigerate the dessert until ready to serve, or you can do a few more things to really make it look top-notch such as piping buttercream around the base and topping with a rose, and/or some chocolate leaves. Add remaining 2 cups of powdered sugar and mix until smooth. Hi Nan, hmmm, it does sound as if it’s too soft. ), Orange Cranberry Cake (Bundt, Round or Loaf Pan), Brandy Sauce (for Christmas Pudding and Other Sweets), Shortbread Cookie Recipe (Easy Recipe from Scotland), 20 speculoos cookies (1 3/4 cups or 7 oz) alternately use graham crackers or Digestives, 3 tbsp butter (1 oz) butter, melted (use a little more butter if using graham crackers), 20 oz (2 1/2 packages) cream cheese, at room temperature, 15 oz pumpkin (pureed) I used canned organic pumpkin, 1 cup (8 oz) good quality dark (or semi sweet) chocolate, broken into pieces, or chips, 6 oz (3/4 cup) dark chocolate pieces or chips (good quality), 20 speculoos cookies (1 3/4 cups or 8 oz) alternately use graham crackers or Digestives, 2 tbsp butter (1/2 oz) butter, melted (use a little more butter if using graham crackers), 20 oz (2 1/2 packages) cream cheese, at room temperature, 1 cup (8 oz) good quality chocolate broken into pieces, or chips. By Chef Linda. Not a problem in my book! 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pumpkin cheesecake with chocolate ganache
Posted on: Dec 29, 2020
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