A creamy smooth texture and amazing combination of spices make this dulche de leche pumpkin cheesecake the ultimate holiday dessert.  A gingerbread crust adds the flavors of the season to this rich and decadent  cake .  Served with a cup of coffee or a glass of champagne this delicious cheesecake is certain to end your evening in style.  This cake can easily be made days in advance of your gathering giving you time for other holiday preparations and entertaining.

Print

Dulche do Leche Pumpkin Cheesecake

Velvety smooth pumpkin spiced cheesecake with gingersnap crust and dulche de leche topping.  Perfect for holiday entertaining.

Course Cakes, Dessert

Cuisine American, French

Keyword cheesecake, pumpkin cheesecake

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 12

Author Christoph

Ingredients

Crust

• 1 1/2 cups gingersnap crumbs
• 1/4 cup granulated sugar
• 5 tablespoons unsalted butter melted

Filling

• 1 15 ounce can pumpkin puree
• 1 1/3 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup heavy cream cold
• 3 8 ounce packages cream cheese room temperature
• 5 large eggs room temperature

Topping

• 1 ¼ cups dulche de leche find it next to the condensed milk

Instructions

Crust

• Preheat the oven to 325° F degrees and position a rack in the center of the oven.
• Wrap a 9-inch spring form pan with aluminum foil taking care to wrap up the sides to prevent water from seeping in. Spray the bottom and sides of the pan with nonstick cooking spray.
• Place gingersnaps in the food processor and pulse into a fine crumb. Add the sugar and pulse and then add the butter and pulse to combine. Dump the crumb mixture into the prepared pan and using a measuring cup or glass press into an even layer. Bake about 15 minutes to set. Cool on a wire rack before filling.

Filling

• Bring about 4 quarts of water to a simmer in a pan for the water bath.
• In a small heavy saucepan stir together the pumpkin, sugar, spices and salt. Over medium heat bring the mixture to a boil stirring constantly. Reduce the heat to medium-low and cook stirring constantly for about 5 minutes until thick bronzed and shiny. Transfer the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
• With the motor running, stream in the cold cream. Add the cream cheese cut into chunks and process for about 30 seconds or until smooth. Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the filling mixture and process for about 5 seconds just to combine. Do not overmix!
• Place the spring form pan in a large roasting pan and pour the batter into the cooled crust. Fill the roasting pan with the simmering water about half way up the side of the spring form pan.
• Carefully move the Bain Marie (water bath) into the oven and bake for 1 ½ hours or until the center is just set. If it jiggles add a bit more time and keep an eye on it. Carefully remove the water bath from the oven and set on a wire rack to cool water and all. Run a small knife around the cake to loosen from pan, leaving the cake to cool in the water bath. Cool about 45 minutes or until the water is just warm then remove the spring form pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate at least 4 hours or overnight before removing the form from the pan.

Topping

• Warm dulche de leche in the microwave for about 30-40 seconds to soften to a spreadable consistency. Spread evenly over the top of cooled un-formed cake. Place back in the fridge for one hour to set before serving.

Notes

Keep cheesecake in the fridge for up to five days.  Cheesecake can also be frozen buy double wrapping cake with plastic wrap and then foil.  Add topping after thawing.

If you love chocolate like I do, then I am sure you will agree that there are few things better than chocolate cake. I am not talking about a fluffy cake mix chocolate cake. I am speaking of the kind of cake that is moist and dense, not too sweet. The cake that has a dark, deep, rich, pure chocolate flavor that melts in your mouth and dances on your tongue. A real I sold my soul to the devil kind of chocolate cake that makes you think you died and went to heaven. If that sounds like your kind of dessert, then you will be happy to know that this one definitely hits all the right buttons, an absolute chocoholics dream come true!

Print

Death by Chocolate Cake

A chocoholics dream come true. Chocolate and more chocolate is what this cake is all about.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 16

Author Christoph

Ingredients

Cake

• 2 cups sugar
• 1 cup strong-brewed coffee
• 5 ounces unsweetened chocolate, chopped
• ½ cup butter
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 6 ounces vanilla yogurt
• 2 eggs, lightly beaten
• 1 teaspoon vinegar
• ¾ cup white baking chips

Chocolate Ganache

• 9 ounces dark chocolate chips, Ghiradelli, or other premium chocolate
• 1 cup heavy whipping cream
• 1 ounce Kahlua, optional

Instructions

Cake

• Heat oven to 325° F.  Grease and flour a 10-inch fluted tube pan, set aside
• In a large saucepan combine sugar, coffee, unsweetened chocolate, and butter. Heat while stirring over medium-low until the chocolate and butter are melted. Heat this mixture only long enough to completely melt the chocolate and butter. Do not boil, we are not melting sugar and making candy, the sauce should appear granular.
• Remove from heat and cool (since we are going to be adding egg to this mixture, it is extremely important to allow the sauce to cool down somewhat. Scrambled eggs would not be a good thing here).
• In a small bowl combine flour, baking powder, baking soda, and salt; set aside.
• Tip: When baking, mix your dry ingredients flour, baking powder, soda, salt, powdered spices together with a whisk in a separate bowl. This accomplishes two things, one it combines the ingredients without overworking the batter, and it sifts the flour.
• Stir yogurt, eggs, and vinegar into chocolate mixture in saucepan. Gradually add flour mixture, stirring just until combined (Vinegar is added to assist the leavening ingredients in this very heavy cake, but will add no taste. Do not be surprised to see the batter bubble, it is the vinegar doing its job).
• Fold in the white baking chips and pour into the prepared pan.
• Bake for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. (Because this is such a dense cake be sure to test the cake in several places. I like to use a wooden skewer instead of a tooth pick to make sure the cake is done all the way through).
• Cool in pan on a wire rack for 15 minutes. Remove from pan. Cool completely on rack

Chocolate Ganache

• Place the chocolate chips in a mixing bowl.
• In a small sauce pan over medium-high heat warm the cream until it is almost ready to boil. (Do not boil). Pour the hot cream into the bowl of chips and mix until all of the chocolate is melted and becomes smooth (the residual heat from the cream will melt the chocolate).
• Finish the ganache by stirring in the Kahlua.

Assemble

• Pour the ganache over the cooled cake while the chocolate is still warm. It will flow easily and become smooth. As the chocolate cools it will set up and will keep its shiny appearance.
• I finished this cake with some white, light, and milk chocolate that I drizzled over the cake after the ganache had set up. I tempered the chocolates one at a time and used a small plastic bag with the corner cut off to pipe on the finishing touches.

Notes

Use a good quality chocolate for your ganache. Rum is also commonly added instead of Kahlua. This is totally a preference, and most certainly can be omitted. However if you are adding liquor, be sure to do so after the chocolate is completely melted and incorporated into the cream.

Ganache is easy to make and delicious, and can be used in many ways. One way is as a warm sauce-like glaze as described here. Another application is to allow the ganache to complete cool (room temp not refrigerated), and then whisk it into a spreadable frosting. Thicker versions are commonly used for fillings in pastries and truffles, or thinned as a sauce.