Dark Chocolate and Pumpkin Cheesecake

Ingredients

Chocolate cookie crust:
1 cup Pecan pieces
6 Deep dark chocolate fudge Cookies
1 tsp Unsalted butter; melted

Chocolate cheesecake:
8 oz Semisweet chocolate Broken in 1/2-oz pieces
1/4 cup Brewed coffee; full strength
3/4 lb Cream cheese; softened
3/4 cup Granulated sugar
1/2 tsp Salt
3 Eggs
1 tsp Vanilla

Pumpkin cheesecake:
2 tsp Unsalted butter; melted
1 lb Cream cheese
3/4 Granulated sugar
2 Tbsp All-purpose flour
1/2 tsp Salt
3 Eggs
1 tsp Vanilla
1 cup Pumpkin puree
1/4 tsp Ground cinnamon
1/4 tsp Ground allspice
1/8 tsp Ground cloves

Semisweet chocolate ganache:
1 cup Heavy cream
2 Tbsp Unsalted butter
2 Tbsp Granulated sugar
12 oz Semisweet chocolate Broken into 1/2-oz pieces

Directions

Preheat oven to 325F. Toast the pecan pieces on a baking sheet in pre-heated oven for 6 to 8 minutes. Remove form the oven and allow to cool to room temperature. Lower oven temperature to 300 F. In a food processor fitted with metal blade, chop the cookies and the pecans until they are crumbs (yield about 2 cups of crumbs), about 20 to 30 seconds. Set aside. Coat the bottom of a 9"x3" springform pan with 1 tsp. melted butter. Use hands to press 1 cup of crumbs to a uniform level and thickness on the butter bottom of pan. Set aside.

To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the semisweet chocolate and coffee in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 6 to 8 minutes. Remove from heat and stir until smooth. Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp. salt in a bowl of an electric mixer fitted with a paddle. Beat on low for 1 minute and on medium for 2 minutes. Scrape down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and scraping down the bowl after each addition. Then beat mixture for 1 minute more on high. Add 1 tsp. vanilla and beat on medium for 15 seconds. Add the melted chocolate mixture and beat on medium for 30 seconds. Remove bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined. Pour cheesecake mixture into the prepared springform pan, spreading evenly. Keep at room temperature while preparing pumpkin cheesecake batter.

To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan with 1 tsp. butter. Line the pan with an 8-inch square of parchment paper. Coat the parchment paper with the remaining teaspoon of butter. Set aside until needed. Place 1 pound of softened cream cheese, 3/4 cup sugar, the flour, and 1/2 tsp. salt in the bowl of electric mixer fitted with a paddle. Beat on low for 1 minute and on medium for 2 minutes. Scrape down sides of bowl,then beat on medium for 2 more minutes and on high for 3 minutes. Scrape down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and scraping down bowl after each addition. Add 1 tsp. vanilla and beat on medium for 15 seconds, then beat on high for 2 more minutes. Add the pumpkin puree, cinnamon, allspice, and cloves, then beat on medium for 30 seconds. Remove the bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined. Pour the pumpkin cheesecake mixture into the prepared cake pan, spreading evenly. -----

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