Pumpkin Cheesecake with Chocolate-Stout Ganache Swirl

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

Ingredients

Ginger Crust
  • 2 cups crushed gingersnap cookies
  • 1 stick unsalted butter, melted
  • 1/4 cup Fairtrade, Organic sugar
  • 1 tbsp cinnamon
Pumpkin Filling
  • 3 (8 oz.) packages of low-fat cream cheese, room
  • 3 large eggs
  • 1 & 1/3 cups sugar
  • 1 tsp vanilla extract
  • 15 oz. canned pumpkin puree
  • 1 & 1/2 tsp pumpkin pie spice
Chocolate-Stout Ganache
  • 10 oz Divine Chocolate Bittersweet Baking Bar
  • 1/2 cup heavy cream
  • 1/2 cup stout

Method

1

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

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.

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.

4

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

5

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

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.

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

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.

9

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