A tall and luscious triple layer pumpkin cheesecake covered generously in Belgium chocolate shavings. Rather than having a cheesecake and a pumpkin pie for Thanksgiving I thought it would be fun to combine them into a layered cheesecake. A thick layer of warmly spiced pumpkin cheesecake batter is encased between two thin layers of plain cheesecake batter. Adding to the decadence is the chocolate topping made by pulling a vegetable peeler across a small slab of chocolate.
The crust is made with a biscuit-like tea cookie called Maria cookies. You can find them on the cookie aisle and also in the Goya section of your market. Inexpensive, they come packaged in cylinder shaped rolls. You will need one roll plus part of a second. You can use a different cookie or graham crackers if you like.
The flavor contrast between the layers is intense and unexpected! It’s a lovely treat for the taste buds. First you taste the dense, tangy outer layers followed by the pop of pumpkin and the hit of sweet spiciness it carries with it. This was a welcome change from the traditional Thanksgiving pie with two of my favorite desserts in one!
1. Preheat oven to 350 degrees F. Butter the sides of a 10-inch springform pan. Wrap exterior of pan in a double layer of foil. In a medium bowl combine melted butter with crushed crumbs. Press mixture evenly into the bottom and slightly up the sides of the prepared pan.
2. Place pan on a baking sheet and bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
3. In a large mixing bowl beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a separate medium mixing bowl whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
4. Pour 2 cups of the cream cheese filling into prepared pan. Remove an additional two cups of the cream cheese mixture to a small bowl for the top layer. To the remaining cheese mixture stir in pumpkin puree and spices. Gently spoon into pan over top of the bottom cheese layer. Then gently spoon the 2 cups of cheese mixture set aside over top of pumpkin layer.
5. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely.
6. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake. Shave chocolate pieces generously over top using a vegetable peeler.
Don’t forget to enter my Tate’s Bake Shop Cookbook and Cookie Gift Pack Giveaway!
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