When she isn't in the kitchen, she loves to travel, near and far, as long as good food is involved. Remove from microwave and pour over chocolate chips. It really is decadent, so this one cheesecake would serve a LOT of people! Or serve in bowls and pour the ganache on like a topping? Let me know how you fare and happy Thanksgiving! White Chocolate Ganache 5 ounces white chooclate 1/4 cup heavy cream. This cheesecake is GORGEOUS and sounds like something that I sort of wish I was having for breakfast. Fall dessert heaven. Spoon your Oreo mixture into the cupcake liners using a tablespoon. If you don’t freeze it, let me know how it turns out. I love how shiny the ganache is and the detail you put into it! Hi again, Christina – I have just looked over your recipe for cupcakes (muffins) and found your instructions to cook pumpkin – is that all I need to do for the cheesecake pumpkin? This pumpkin cheesecake is a perfect addition to any Thanksgiving dessert selection. If it were, we could make this Pumpkin Cheesecake on a regular basis. CC. So clever and beautiful! I have never heard about pumpkin cheesecake before especially chocolate mousse. Texture: The cake is tall, moist, and tender while the ganache is … I almost forget, I also gave it a sprinkle of cinnamon! Thoughts? The cheesecake is creamy and packed with pumpkin flavor. I plan to make it for Thanksgiving. Pour over the chocolate chips and let sit for a minute … Yippee! Let me know what you think! I followed the original recipe when I made this the first time and it came out fantastic, so I’ve always continued to freeze it. This dessert looks amazing! Worst thing that can happen if you have too much mousse is that you put the extra mousse into other dishes to serve separately! Hello I am in Sicily (Italy) and am making it now as a thanksgiving dessert for some American friends, the are coming for dinner tomorrow. Blend in pumpkin and spices, scrape the sides of the bowl, then add the cream. Thanks, Jessica! Using a medium pot, bring the pumpkin spice creamer to a boil, about 2-4 minutes. Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache […], […] the BestTorta di Ricotta al Limoncello (Italian Style Limoncella Cheesecake) from Christina's CucinaPumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache from Christina's CucinaOrange Instant Pot Cheesecake from Reuse Grow EnjoyCaramel Pecan Turtle Cheesecake from The Mommy […], […] Pumpkin Cheesecake with Chocolate Mousse topped with Dark Chocolate Ganache – Christina’s Cucina […], […] The title says it all. Yes! You have such an elegant way with desserts. Let it cool for 15 minutes and stir again until your desired … Mix in the vanilla, pumpkin and pumpkin pie spice. Scenic Italian Road Trip Itineraries in Lazio. Love that ganache! This one’s especially sinful, but so very worth the calories! Is it so the mousse stays separate whe you pour on the hot ganache? Here’s my advice, if the cheesecake batter looks like it will fill more than half of the tin, pour a little into another tin or ramekin and bake that alongside. I love pumpkin and chocolate together….chocolate mousse sounds divine. As far as pumpkin desserts go, this mousse cake is one of our favorites. Thank you so much!! Recipe from Christina’s Cucina […], […] Pumpkin Cheesecake and Chocolate Mousse from Christina Cucina is a perfect fall holiday dessert. CC. Thanks so much and happy Thanksgiving! You’ve just missed the oven temp, it’s in the main part of the recipe and also in the printable recipe card (lots of people have made this so I would have heard from them before). Add remaining 2 cups of powdered sugar and mix until smooth. Oh thank you so much, Jennie! Finally, the chocolate ganache atop gives a decadent finish to a truly delicious cheesecake. Thank you, Allie! This is the first time I’ve tried a mousse and I’m not sure it is right. To assemble the cake: First make the chocolate ganache. Preheat oven to 350 degrees. You absolutely could omit the mousse, however, it will be rather flat or short, if you know what I mean. You're awesome for doing it! Easy. Many thanks for your help – and of course for your amazing creations, which have always been brilliant! Thank you, David! […] 95. This looks yummy – but living in the UK, I haven’t seen tins of pureed pumpkin in the stores, so to achieve the same flavour, any idea how to make it from the raw pumpkin? Place the chocolate chips into a heat-safe bowl. If you have any questions or try any of my recipes, please send me a note, I do love to hear from readers! I’m sure whatever you make will be appreciated! Add pumpkin puree and pumpkin pie spice and mix until smooth. - Drugstore Divas, 60 Best Cheesecake Recipes - Dishes & Dust Bunnies, How to make Roast Pumpkin Hummus | Farmersgirl Kitchen, 20 Desserts Perfect for Fall | Cardamom & Coconut, 35+ Must-Have Holiday Dessert Recipes - I Just Make Sandwiches, How to Prepare a Pumpkin (How to Cook, Bake or Roast a Pumpkin) - Christina's Cucina, How to Prepare a Pumpkin (How to Cook, Bake or Roast a Pumpkin), The Richest and Creamiest New York-Style Cheesecake I’ve Ever Made, Chocolate Chip Banana Bread (Make it Your Way! It’s 325ºF (160 C). To easily view all of the blog recipes, follow along on Pinterest!. :) My husband isn’t a big fan of Thanksgiving food but this dessert is something he looks forward to for months! Looking forward to our 4th year with it as everyone’s favorite dish! Our son is a cheesecake fan and a chocolate fan – I reckon he won’t be disappointed with this recipe! Oh this is totally a breakfast dish too, Taylor! I mean pumpkin is healthy right ;). It is not exactly solid, more like thawed kool whip. I love all of it. Meanwhile make spiced cream cheese frosting. I love marzipan fruits as a decoration- a simple pear or a pumpkin this time of year is so pretty! I thought, oooh, chocolate ganache! Your step by step directions are so easy to follow! This looks wonderful. I’m so glad you love it as much as I do! I think it will still taste amazing, but part of cooking is figuring out how to deal with the bumps and I think you could present the dessert in bowls with the ganache poured on and no one being the wiser. Preheat oven to 425°. Thick, smooth chocolate that no one can resist. Preheat the oven to 325 degrees F. Wrap the bottom and up the sides on the outside of a 10-inch springform in a double layer of heavy-duty foil. How to Make Chocolate Chip Pumpkin Cheesecake To get started making this cheesecake, you’ll make the Oreo Cookie Crust. This is seriously the most enticing cheesecake I’ve ever seen, I think I’d be tempted to skip the whole Thanksgiving dinner and get right to this, it’s just stunning, Christina! Good luck! For this Chocolate Glazed Pumpkin Pie I layered a delicious chocolate ganache on top of the creamy pumpkin filling with a chocolate cookie crust for a spin on the classic pumpkin pie. Christina, this looks fabulous. Hi Matt, just so you know, the ganache should not be hot when you pour it over the top of the mousse. This cake is spectacular! Cool cheesecake on a wire rack 10 minutes. When you are ready to finish the dessert, prepare the ganache. These pumpkin cheesecake bars with ganache are a must try! Since I live in Canada, our Thanksgiving is only a couple of weeks away, very early this year, October 8th. The cheesecake is so creamy and smooth and it has all the spices that a pumpkin pie has! Thank you so much, Marisa! Gently stir until it’s melted and smooth. The waiter was describing a chocolate cake and I remember him saying at the end that it was topped with a chocolate ganache. I mean, when there’s chocolate ganache involved in a dessert, it’s always mentioned. Because it will always make people swoon. Luisa from Woodbridge, Ontario, Canada. Spoon 1 tsp ganache over each cooled cupcake and spread near edges, allow to cool. Happy Thanksgiving! Beautiful and tempting Pumpkin Cheese Cake Christine. […] Place in a bowl and keep refrigerated until ready to use in recipes, such as pies, muffins or desserts. Your photography is beautiful. Your artistry in making cakes and other baked goods never ceases to amaze me, Christina. Chocolate Pumpkin Cake With Chocolate Ganache is a special cake for chocolate fans. Pumpkin cheesecake topped with chocolate mousse, covered with a beautiful chocolate ganache. There are a lot of steps, but I think I can manage. Taste: I love the sweet spiced pumpkin flavor coupled with the rich chocolate flavor of the ganache. This looks so good. If I wasn’t bowled over by the pumpkin and chocolate (which I am!) The decadently rich chocolate cupcakes are topped with chocolate ganache frosting and have a pumpkin-shaped cheesecake hiding inside. The pumpkin muffins are really good, too! Ingredients: Gingersnap Crust 1, Melt butter and mix with cookie crumbs and salt. This is gorgeous! Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. It sounds as beautiful as it looks, and I wish I could try it. :). Decisions, decisions! That might just be the most perfect ganache I have ever seen! ;) Thanks again, Cynthia! Loosen sides from pan with a knife; remove foil. In a large bowl combine eggs, pumpkin puree, sugar, oil, sour cream, vanilla extract, butter extract, cinnamon, pumpkin pie spice, allspice, cloves (if you don’t have all of them on hand, just use … I enjoy reading your posts dear! I was just complaining earlier that no one is commenting on my recipes, and here you are with not just comments, but compliments!! Such an elegant and delicious dessert Christina. Pumpkin Cheesecake with Chocolate Ganache. Help spread the word. (Remember the dessert is frozen, so plan to have it in the fridge for at least 8 hours before serving.). Hi Nan, hmmm, it does sound as if it’s too soft. Thank you so much for letting me know, Kelli! Set aside. For topping, place chocolate chips in a small bowl. I don’t have a 10 1/2″ spring form pan, but only a 9″ – will this recipe work? […] Place in a bowl and keep refrigerated until ready to use in recipes, such as pie, muffins or cakes. 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