Pumpkin Cheesecake with Chocolate Ganache and Caramel

I love cheesecakes, and often bake many of them. And the beauty of cheesecakes are that you could be creative and try making different kinds of cheesecakes and they usually turns out to be great. I’ve been playing around with pumpkin so why not try a pumpkin cheesecake with some chocolate ganache and caramel sauce.

INGREDIENTS

For the crust
11\2 cups of finely ground graham crackers
1\4 granulated sugar
5 tablespoon unsalted butter (melted)
2 tablespoon cocoa powder

For the Filling
15-ounce pumpkin puree
1 1\3 cups granulated sugar
1 teaspoon cinnamon


1\2 teaspoon ground nutmeg
1\4 teaspoon ground cloves
1\2 teaspoon salt
1 cup heavy cream (cold)
1 1\2 pounds cream cheese (room temperature)

For Caramel sauce
1 cup sugar
2 tablespoon water
1\3 cup heavy cream, (add more if necessary)
1 tablespoon unsalted butter

For the Chocolate Ganache

1\2 cup cooking chocolate\ chocolate chips
1\2 cup heavy cream
1 tablespoon unsalted butter

INSTRUCTIONS

For the crust
Preheat oven to 325 degrees. Wrap the springform pan twice with aluminium foil. Spread some butter all over the inside of the springform pan or use cooking spray
. Pulse the crackers,cocoa powder, and sugars in a food processor or do it manually. Add in the melted butter and mix well to combine. Add the mixture to the pan and use fingers or cup to press into an even layer. Bake about 10 to 15 minutes until set. Leave to cool while you prepare the filling.

For the Filling
In a heavy saucepan, stir together the pumpkin puree, sugar, cinnamon, cloves, nutmeg, and salt. Stir it constantly over medium heat. Lower the heat and continue
cooking for about 5 minutes, until thick. Put the mixture in a food processor and process till smooth while adding the heavy cream. Fold in the cream cheese until incorporated ensuring it is not over mixed.
Pour mixture in the cake pan and bake it in a water bath for about 1 1\2 hours or till the cake is set. Carefully remove the cake from the oven and set on a wire rack to cool for about an hour. Remove the springform pan from the water bath, discard the foil and continue cooling the cake on a wire rack till barely warm, for about 3 hours. Cover
with plastic wrap and refrigerate overnight.

For the Caramel Sauce
Put the sugar and water in a saucepan over low heat until sugar starts to caramelise, use a pastry brush to brush the sides of the saucepan with water to ensure the sides do not burn. Once the caramel turns golden brown, add in the heavy cream and continue to reduce a little more. Add in butter and set aside to cool.

For the Chocolate Ganache
Add the chocolate in a bowl and
microwave it till the chocolate melts. Mix in the heavy cream and stir till the right texture is obtained. Finally, add in the butter and set aside to cool

For Serving
Put the cake on a serving platter and dust with cinnamon powder. Drizzle the caramel sauce and chocolate ganache on the cake

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