Celebrate Pumpkin Cheesecake Day with a Recipe from Young Chefs Academy!

National Pumpkin Cheesecake Day is Wednesday, October 21 - a holiday we can certainly get behind! We’re in the full swing of pumpkin season, and what better way to celebrate than with an autumn twist on everyone’s favorite decadent dessert? This is a must-have for any holiday table this season.

4

Yield
•12-16 servings

Ingredients
*For the crust:
•15-16 (1 1⁄2 cups) graham crackers, crumbs 2 Tbsp. sugar
•1⁄4 cup butter, melted
•1 cup semi-sweet mini-chocolate chips
*For the cheesecake:
•1 cup semi-sweet mini chocolate chips, melted
•3 (8 oz.) packages cream cheese, room temperature 1 cup sugar
•1⁄4 cup light brown sugar, packed
•1 3⁄4 cups (16 oz.) can pumpkin puree
•4 eggs, room temperature
•1⁄2 cup evaporated milk
•1⁄4 cup cornstarch
•3⁄4 tsp. cinnamon, ground
•1/8 tsp nutmeg, ground

Equipment
•10-inch spring form pan
•Food processor
•Mixing bowls
•Microwave safe bowls
•Measuring cups/spoons
•Stand mixer or hand held beater
•Baking sheet
•Piping bag or plastic zip top bag
•Rubber spatula
•Wooden Skewer or table knife

Directions
1) Preheat the oven to 325°F.
2) For the crust: Place the graham crackers in the bowl of the food processor and pulse until you have fine crumbs. Remove the crumbs and place in a mixing bowl; add the sugar and melted butter and mix to combine.
3) Place the crumb mixture in the bottom of the spring form pan; pack the crumbs into the bottom of the pan in an even layer. Sprinkle the chocolate chips over the bottom of the prepared crust. Set aside.
4) For the cheesecake: In a microwave safe bowl, add the chocolate chips and microwave on half power in 30 second cycles and stirring the chocolate between each cycle. It should take 2-3 cycles. Set aside.
5) In a stand mixer or large bowl, beat the cream cheese, sugar and brown sugar until smooth.
6) Add in the pumpkin puree and continue beating. Add in the eggs and milk and continue to beat. Scrape down the bowl making sure the batter stays smooth.
7) Add in the cornstarch, cinnamon and nutmeg and blend until smooth.
8) Pour the batter into the prepared spring form pan. Spread the batter evenly in the pan.
9) Place the melted chocolate in a small piping bag; pipe circles on the top of the cheesecake batter. Using a butter knife or wooden skewer run the knife through the chocolate on the top making a swirly pattern.
10) Place the cheesecake on a baking sheet and place it in the oven. Allow the cake to bake for 1 hour or until the edges begin to pull away from the sides of the pan and the filling is set (not jiggly).
11) When the cake is done turn off the heat and allow it to sit in the oven for 30 minutes. Remove and cool completely. Run a table knife around the edges to loosen the sides of the pan and remove the side.
12) Wrap with plastic wrap and place in the refrigerator for several hours before slicing and serving.

Enjoy!

Comments

© 2017 Young Chefs Academy   |   Legal Franchise Disclaimer