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By Joanne Bruno

Pumpkin Cheesecake with Chocolate-Stout Ganache Swirl

timerPrep Time: x minutes + cooling

groupsServes: People

Make your holiday parties extra delicious with this pumpkin pie cheesecake topped with a chocolate-stout ganache swirl.



Step 1

Preheat the oven to 350. Grease a 10-inch springform pan.

Step 2

In a large bowl, stir together the gingersnap crumbs, melted butter, sugar, and cinnamon. Spread out in an even layer on the springform pan and press into the bottom. Set aside.

Step 3

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese. Beat on medium-high speed for 1 minute or until light and fluffy. Add in the sugar and beat for another 2-3 minutes.

Step 4

Mix in the eggs, one at a time, 30 seconds each, scraping down the bowl after each addition.

Step 5

Mix in the vanilla, pumpkin and pumpkin pie spice. Pour the filling into the springform pan and smooth with an offset spatula.

Step 6

Pour the chocolate into a heatproof bowl. Bring the heavy cream and stout to a simmer in a medium saucepan. Pour over the chocolate and let sit for a few minutes. Stir to combine.

Step 7

Pour the ganache over the top of the cheesecake in a concentric circle. Use a knife to draw lines from the outside through the center to make the spiderweb-like design

Step 8

Place springform pan on a parchment-lined baking sheet. Bake for 60 minutes. Put a wooden spoon in the door of the oven to hold it slightly ajar and turn the oven off. Let sit for 60 minutes.

Step 9

Remove from the oven and let cool to room temperature. Allow to chill in the refrigerator for a few hours or overnight.

Made using Divine 70% Dark Baking Bar

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