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.


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



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


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.


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.


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


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


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.


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


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.


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