Make your holiday parties extra delicious with this Pumpkin Cheesecake with a Chocolate-Stout Ganache Swirl, the final recipe in our five-part series of chocolate and beer pairings by Joanne Bruno of Eats Well With Others. Each recipe in this series includes our baking range and local craft beer as ingredients, and focuses on various meals of the day.
For the ginger crust:
2 cups crushed gingersnap cookies
1 stick unsalted butter, melted
1/4 cup sugar
1 tbsp cinnamon
For the pumpkin filling:
3 (8 oz) packages of lowfat cream cheese, room temperature
1 1/3 cups sugar
3 large eggs
1 tsp vanilla extract
15 oz canned pumpkin puree
1 1/2 tsp pumpkin pie spice
For the chocolate-stout ganache:
10 oz Divine bittersweet chocolate, chopped
1/2 cup heavy cream
1/2 cup stout
GET THE FULL RECIPE FROM EATS WELL WITH OTHERS HERE!
Joanne Bruno is a 25-year-old MD/PhD student who is obsessed with baking and cooking. She is the writer, photographer and eater behind Eats Well With Others where she takes a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!