Ingredients
Units
Scale
For the crust:
- 5 ounces chocolate wafer crumbs (142g)
- 3 tablespoons melted butter (1.5oz, 43g)
- 6 ounces semisweet chocolate, melted (170g)
For the filling:
- 1 15-ounce can pumpkin puree (not pie filling) (425g)
- 1 teaspoon pumpkin pie spice (click for link)
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 pounds cream cheese, at room temperature (907g)
- 1 1/2 cups sugar (10.5oz, 298g)
- 3 large eggs, at room temperature
- 1 cup heavy cream (80z, 227g)
- 2 teaspoons vanilla
- 1 tablespoon fresh lemon juice
- Pecan Praline Sauce (click for link)
Instructions
For the crust:
- Preheat oven to 325 degrees F.
- Spray bottom and sides of a 9-inch springform pan with nonstick cooking spray.
- Combine chocolate cookie crumbs and melted butter and mix until evenly moistened. Press evenly into bottom of pan, using the flat bottom of a measuring cup or glass to press and smooth the surface.
- Bake until fragrant and set, about 15 minutes.
- Remove from oven and allow to cool.
- Spread melted chocolate in an even layer over the crust. Put in freezer for a few minutes until the chocolate hardens.
- Wrap pan in a double layer of heavy duty aluminum foil and set in a larger baking or roasting pan.
For the filling:
- Combine the pumpkin puree, pumpkin pie spice, ginger, and salt in a small saucepan. Heat over medium heat until excess moisture is evaporated, a few minutes. Spread on a plate and let cool.
- In a stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed. Using a rubber spatula, scrape down the bowl and the paddle.
- Add the sugar, in 3 additions, beating for 1 minute and scraping the bowl and the paddle in between each addition.
- Add pumpkin, vanilla, and lemon juice and beat for 1 minute. Scrape down bowl and paddle.
- Add eggs, one at a time, beating at a medium-low speed for 30 seconds in between each addition. Scrape down bowl and paddle.
- Add heavy cream and beat at low speed until combined, about 1 minute. Scrape bowl with spatula to be sure everything is smoothly incorporated.
- Pour filling into prepared crust. Set baking pan in oven and pour enough boiling water in to come about halfway up the sides of the springform pan.
- Bake until center is slightly wobbly when shaken, about 1 ½ to 2 hours. The center of the cake should register 165 degrees F.
- Transfer cheesecake to a wire rack. After 15 minutes, use a paring knife to loosen cake from sides of pan. Let cheesecake cool to room temperature. Wrap with plastic wrap and refrigerate overnight until well chilled.
- Cut cheesecake into wedges. Top with warm Pecan Praline Sauce, and serve.