Servings
12
Prep Time
30 Min
Cook Time
90 min, plus resting and chilling
Recipe by
The Plugrà® Kitchen
Ingredients
Crust
| 1 cup (130g) | packed chocolate wafer cookie crumbs, about 22 cookies |
| ¼ cup (50g) | granulated sugar |
| 3 tbsp. (42g) | Plugrá® Premium Butter, unsalted, melted |
Filling
| 2 lbs. (908g) | cream cheese |
| 1½ cups (300g) | granulated sugar |
| 1 can (15 oz., 425g) | 100% pure pumpkin purée |
| 2 tsp. (10g) | vanilla |
| 2 tsp. (6g) | ground cinnamon |
| ½ tsp. (.5g) | nutmeg |
| ¼ tsp. (.5g) | ground cloves |
| 6 large (300g) | eggs |
Topping
| 3 oz. (84g) | semisweet chocolate |
| 2 tbsp. (28g) | Plugrá® Premium Butter, unsalted |
| 2 tbsp. (30g) | heavy cream |
| 1 tbsp. (21g) | light corn syrup |
Steps
| 1 |
Crust:
Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil. Boil 6 to 8 cups of water.
|
| 2 |
Combine the chocolate cookie crumbs, sugar and butter; press onto the bottom of the pan.
|
| 3 |
Filling:
Beat cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until blended. Add pumpkin, vanilla, cinnamon, nutmeg, and cloves; beat until thoroughly combined. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
|
| 4 |
Place the springform pan into a large roasting pan – the edges should not touch. Carefully place into the oven and pour the boiling water into the roasting pan, being careful not to get any onto the cheesecake or inside the aluminum foil wrapping. The water should reach halfway up the side of the cheesecake. Bake for 1½ hours, or until the cheesecake is firm around the edges but slightly jiggly in the center. Turn the oven off, prop the door several inches open and let the cheesecake stand in the water bath in the warm oven for 1 hour, or until it is completely set. Removed the cheesecake from the oven before removing the roasting pan.
|
| 5 |
Place the cheesecake in a refrigerator until thoroughly chilled.
|
| 6 |
Topping:
Combine all ingredients in a medium microwave safe bowl. Microwave on HIGH for 30 seconds, stir and continue microwaving in 15 second increments until the chocolate has fully melted. Transfer to a pastry bag with a straight tip or to a zipper close plastic bag with the corner cut off and drizzle over the top of the cheesecake. Reserve any additional topping to add to individual slices.
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Note:
The easiest way to remove the cheesecake from the water bath is to place 2 large spatulas underneath it and to lift it.
If your sink isn’t near your oven, place a large saucepan on the floor next to the oven, remove the roasting pan from the oven and pour the water into the saucepan. It will be easier to move to the sink than the roasting pan would be.
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