Chocolate Drizzled Pumpkin Cheesecake
Servings: 12 slices
This egg-free cheesecake is a staple dessert for Thanksgiving. It features a buttery, graham cracker crust and a pumpkin spiced filling, topped off with a smooth, creamy, chocolate ganache.
- 1½ cups graham cracker crumbs
- 3 Tbsp Irish butter melted
- 16 oz Neufchâtel cheese room temperature
- 15 oz pumpkin purée or butternut squash
- ½ cup sucanat
- ½ cup white sugar
- 3 Tbsp tapioca starch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp Celtic sea salt
- ½ cup dark chocolate chips
- ⅓ cup heavy cream
- 1 tsp Irish butter
Whiskey Whipped Cream
- 1 cup heavy cream
- ½ Tbsp whiskey or cinnamon extract
- 2 Tbsp pure maple syrup
Preheat the oven to 350°F and line the bottom of a 9-inch spring-form pan with parchment paper. Grease the sides with butter.
In a small bowl, combine the melted butter and graham cracker crumbs crumbs. Press into the bottom of the spring-form pan and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, place the Neufchâtel cheese and pumpkin. Mix on medium-low until combined. Use a spatula to scrape down the sides of the bowl.
In a smaller bowl, whisk together the both sugars, the tapioca starch, cinnamon, ginger, nutmeg, cloves, and salt.
With the mixer on low speed, gradually add the dry ingredients. Mix until combined while continuing to scrape down the sides of the bowl. Do not mix more than is necessary.
Transfer the filling in the spring-form pan and spread on top of the crust. Smooth it out using an offset spatula. Be sure that the filling is even and there are no large air pockets underneath.
Set the pan on a baking sheet to catch any butter drips and bake for 45 minutes.
Turn off the oven and let cake rest in the hot oven for another 30 minutes. Do not open the oven at all during this time! Any rapid changes to temperature will cause the cheesecake to crack or cave in.
Remove the cheesecake from the oven and allow to cool completely before refrigerating. The cake will need at least four hours of chilling to set up.
While the cake chills, place the chocolate chips in a heat safe bowl.
In a small saucepan, bring whipping cream and butter to a boil.
Immediately, remove from heat and pour over the chocolate chips. Let the chocolate and cream sit for 5 minutes before whisking to combine.
Drizzle the ganache over the cheesecake.
Whiskey Whipped Cream
Place the bowl of a stand mixer and the whisk attachment in the freezer for 5-10 minutes.
When the bowl and beaters are chilled, attach them to the stand mixer and pour in the whipping cream.
Whip the cream on medium-high speed until stiff peaks begin to form. Add the whiskey and maple syrup and continue whipping until it becomes light and fluffy. Adjust whiskey and sugar to taste.