Make your holiday parties extra delicious with this pumpkin pie cheesecake topped with a chocolate-stout ganache swirl.
Time flies when you’re sipping beer and putting back chocolate bars like it ain’t no thang.
Then you wake up a month later and your skinny jeans don’t fit even though you’ve run, like, five bajillion miles over the past 30 days.
And really, c’est la vie because there is cheesecake to be eaten!
Cheesecake that is chock full of all things autumnal. With a chocolate-stout ganache swirl.
For good measure.
And who are we to stand in the way of all that?
On a slightly more serious note, I seriously cannot believe this month of beer and chocolate is over! But I can honestly say that I loved every second of it, and it was really all thanks to the support of Divine Chocolate. You can find Divine Chocolate in your local Whole Foods and, if you’re lucky, your local grocery store (I can usually find it in mine!). For more information about Divine Chocolate, visit www.divinechocolate.com/us. They also have lots of fun competitions and great deals going on ALL THE TIME. To find out more and stay up-to-date on all the Divine goings-on, sign up for the Divine Newsletter here: http://divinechocolate.com/us/subscribe-our-newsletter.
And if you want to have your own beer/chocolate experimentation fest, check out this fun competition going on RIGHT NOW for your chance to win a Beer Tasting Prize Pack, that includes eight 3.5 oz chocolate bars, a $50 Whole Foods gift card, a copy of “Fermenting Revolution: How to Drink Beer and Save the World”, and a printed copy of their New York Beer and Chocolate Guide. Here’s where you can find the details: http://www.divinechocolate.com/us/good-stuff/competitions/2013/10/divine-pairs-new-york-city-breweries.
- 2 cups crushed gingersnap cookies
- 1 stick unsalted butter, melted
- ¼ cup sugar
- 1 tbsp cinnamon
- 3 (8 oz) packages of lowfat cream cheese, room temperature
- 1⅓ cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 15 oz canned pumpkin puree
- 1½ tsp pumpkin pie spice
- 10 oz bittersweet baking bar (70%)
- ½ cup heavy cream
- ½ 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.