Make your holiday parties extra delicious with this pumpkin pie cheesecake topped with a chocolate-stout ganache swirl.
By Joanne Bruno
Pumpkin Cheesecake with Chocolate-Stout Ganache Swirl
Prep Time: x minutes + cooling
Serves: People
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Ingredients
Method
Step 1
Preheat the oven to 350. Grease a 10-inch springform pan.
Step 2
In a large bowl, stir together the gingersnap crumbs, melted butter, sugar, and cinnamon. Spread out in an even layer on the springform pan and press into the bottom. Set aside.
Step 3
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese. Beat on medium-high speed for 1 minute or until light and fluffy. Add in the sugar and beat for another 2-3 minutes.
Step 4
Mix in the eggs, one at a time, 30 seconds each, scraping down the bowl after each addition.
Step 5
Mix in the vanilla, pumpkin and pumpkin pie spice. Pour the filling into the springform pan and smooth with an offset spatula.
Step 6
Pour the chocolate into a heatproof bowl. Bring the heavy cream and stout to a simmer in a medium saucepan. Pour over the chocolate and let sit for a few minutes. Stir to combine.
Step 7
Pour the ganache over the top of the cheesecake in a concentric circle. Use a knife to draw lines from the outside through the center to make the spiderweb-like design
Step 8
Place springform pan on a parchment-lined baking sheet. Bake for 60 minutes. Put a wooden spoon in the door of the oven to hold it slightly ajar and turn the oven off. Let sit for 60 minutes.
Step 9
Remove from the oven and let cool to room temperature. Allow to chill in the refrigerator for a few hours or overnight.
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