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Pumpkin Cheesecake Frosted In Chocolate Ganache

Ingredients

  • For Crust
  • 1 1/4 cups 5.6 oz gingersnap crumbs
  • 5 TBSPs butter melted
  • 1 TBSP granulated sugar
  • For Cheesecake
  • 3 8 oz packages of cream cheese at room temperature I use full fat Philadelphia
  • 1 cup of granulated sugar
  • 1 tsp ground cinnamon
  • 1 1/2 cups pumpkin puree 100%, not pie filling
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 2 tsps vanilla
  • 2 eggs room temperature
  • For Ganache
  • 10.5 oz chocolate mix of dark and milk
  • 5 oz heavy cream

Instructions

  • Preheat your oven to 325 degrees.
  • Combine the cookie crumbs, butter, and 1 TBSP granulated sugar and press into the bottom of a lightly greased 9 inch springform pan. Bake for just under 10 minutes or until the crust begins to brown and is fragrant. Let cool on a wire wrack for a half hour.
  • Preheat the oven to 350 degrees.
  • Beat 24 ounces of full fat cream cheese until fluffy and smooth. Beat in 1 cup granulated sugar, then the pumpkin, and the spices and vanilla. Then beat in the eggs one at a time. Be sure to scrape down the sides and bottom of the bowl after each addition.
  • Pour the filling over the cooled crust and bake for 35 minutes or until the edges of the cheesecake are firm and the middle still has a jiggle to it. Leave it in the oven with the door closed for an hour. Remove from the oven, run a thin knife between the cheesecake and the pan. Let the cheesecake come to room temperature before covering in plastic wrap and refrigerating overnight.
  • While the cheesecake is cooking, combine the chocolate and heavy cream in a microwaveable bowl. Microwave for a total of four minutes, in one minute intervals, stirring in between. After it is completely melted and combined, whisk for several minutes until completely smooth and there are no grains of chocolate left. (This video is really helpful.)
  • Place a piece of last wrap directly onto the top of the warm finished ganache to prevent the top from hardening. Leave it on the counter overnight.
  • The following day spread the ganache over the top of the cheesecake with an offset spatula. Refrigerate for 15 minutes just to harden the chocolate before serving.