Ingredients
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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
Procedure
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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. -----
Dark Chocolate and Pumpkin Cheesecake Place a 9"x1 1/2" cake pan partially
filled with 4 cups of hot water on the bottom rack of the 300 F oven (the
bottom rack should be at least 3 inches below the center rack). Place both
cheesecakes on the center rack of the oven and bake for 1 hour and 10
minutes, until the internal temperature of the cheesecake fillings reaches
170 degrees F. Turn off the oven and allow the cheesecakes to remain in
the oven for an additional 20 minutes. Remove form the oven and cool at
room temperature for 20 minutes. Refrigerate the chocolate cheesecake for
1 hour, but keep pumpkin cheesecake at room temperature (do not remove
either cake from pan.
To prepare the ganache, heat the heavy cream, butter, and sugar in a 2
1/2-quart saucepan over medium-high heat. When hot, stir to dissolve
sugar. Bring the mixture to a boil. Place the chocolate in a stainless
steel bowl. Pour the boiling cream over the chocolate and allow to stand
for 5 minutes. Stir until smooth. Allow to cool to room temperature. Pour
1 cup of the semi-sweet chocolate ganache over the top of the chilled
chocolate cheesecake. Spread evenly over the top of the cake. Invert the
pumpkin cheesecake onto the layer of ganache. Gently press down on the
cake to set in place. Wrap the entire springform pan with film wrap and
refrigerate for 3 hours. The cheesecake can now be released from the
springform. Remove film wrap and wrap a damp, hot towel around the sides
of the pan (the towel should be large enough to completely wrap around and
cove the sides of the pan) and hold around the pan form 1 minute.
Carefully release and remove the springform pan. Using a cake spatula,
smooth the sides of the cake with 2 to 3 Tbsps. of the ganache. Spread the
remaining ganache evenly across the top of the cake. press remaining
cookie/pecan crumbs into the sides of the cake, coating evenly.
Refrigerate for at least 30 minutes before cutting and serving. Heat the
blade of the serrated slicer under hot water before cutting and run it
under hot water after making each slice.
