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Painted Chocolate Pumpkin Cheesecake

Painted Chocolate Pumpkin Cheesecake

A creamy pumpkin-flavored cheesecake with a painted chocolate cat on top for Halloween.MORE+LESS-

Updated May 3, 2017

Crust

18

chocolate graham cracker squares (or 9 whole rectangles)

4

tablespoons butter, melted

Cheesecake Filling

3

(8 oz) blocks cream cheese

1/4

teaspoon ground cloves

1/4

teaspoon ground nutmeg

Chocolate Cheesecake Paint

1/4 cup of the cheesecake filling

1

tablespoon cocoa powder

2-1/2 tablespoons heavy whipping cream

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  • 1

    Line the outside of a 9 or 10-inch springform pan with several layers of tin foil, unless you are using a leak-proof pan.

  • 2

    Crust: Preheat oven to 325°F.

  • 3

    Crush the chocolate graham crackers into fine crumbs using a food processor (or by putting them in a zip top bag and smashing them with a rolling pin or pan). Combine the crumbs and melted butter. Press mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes.

  • 4

    Cheesecake Filling: Beat cream cheese until light and fluffy. Add sugar, cinnamon, ginger, cloves, nutmeg, salt and beat until creamy.

  • 5

    Add eggs and egg yolks one at a time, beating until creamed. Add pumpkin puree, sour cream, and vanilla. Mix just to combined.

  • 6

    Reserve 1/4 cup of filling and pour the rest on top of the chocolate crust in the spring form pan.

  • 7

    Stir cocoa powder into the reserved filling. Add heavy whipping cream to thin out the batter. Pour chocolate cheesecake “paint” into a squeeze bottle or pastry bag fitted with a small round tip.Pipe it over the pumpkin cheesecake batter to create a spooky cat silhouette.

  • 8

    Set springform pan in a roasting pan and then place in oven. Pour boiling water into roasting pan, filling it so that the water goes half way up the side of the spring form pan, being careful not to spill water into the cheesecake.

  • 9

    Bake for 1 hour 15 minutes until the center still looks wobbly, but is not wet.

  • 10

    Open oven door and turn off heat. Allow cheesecake to sit in water bath for 30 minutes. Then remove from water and allow it to cool at room temperature for 1 hour. Refrigerate for at least 4 hours before serving.

Expert Tips

  • To be sure the cheesecake is properly baked, insert an instant read thermometer into the center of the cake. The cheesecake should have an internal temperature of 154-160 degrees.

No nutrition information available for this recipe

More About This Recipe

  • It's easy to draw your own cute or scary cheesecake designs – all you need is a little imagination!Halloween is my absolute favorite holiday. I remember all the fun I had as a kid getting dressed up in my costume and running through the neighborhood collecting free candy. Every year we host an elaborate Halloween party and I'm always looking to create exciting new desserts.Recently I discovered how easy it is to paint on cheesecakes. By just reserving a small amount of the cheesecake filling you can color it and pipe it on top before it goes in the oven. The design bakes right into the top of the cake and looks really striking!This is such a simple technique – all it requires is a small amount of artistic ability. I'm not one of those people who can just draw something from my imagination (I need to cheat a bit) so I use free clip art or coloring pages to use as a guide. I keep my designs really simple, but if you are a talented artist, the sky is the limit.I chose a simple black cat silhouette for this pumpkin cheesecake, but you could paint black bats flying over the moon or create an elaborate haunted house. Be creative and have some fun!Fall is the perfect time to serve pumpkin cheesecake, so I started out by creating a spiced pumpkin cheesecake filling. The cheesecake has just the right amount of cinnamon, nutmeg, cloves and ginger and a lovely pumpkin flavor. Since I knew I was going to add a black cat I decided to use chocolate graham crackers for my crust. I love the combination of chocolate and pumpkin, but this cheesecake would taste great with a plain graham cracker crust (or even gingersnap).
  • It's important to bake your cheesecake in a water bath so you don't end up with cracks on top. This is a very thick cheesecake and it takes quite a long time to bake, so if you don't use a water bath this cake will surely crack! I filled a large roasting pan with some boiling water, then set my filled springform pan in the roasting pan. I then added more water until the water level came halfway up the side of the springform pan. If you aren't using a leak-proof springform pan it's very important that you add a few layers of tin foil around the bottom of your pan so it doesn't leak.My cake took about an hour and 15 minutes to bake, but because this cake is so thick and I wanted to make sure the center was baked through, I left it in the water bath with the oven door open and the heat turned off for an extra 30 minutes. The cheesecake was perfectly baked and had a wonderful creamy texture.This cheesecake doesn't take much prep time, but you're going to have to wait to dig in. It needs to cool for at least one hour at room temperature and then in the refrigerator for at least four hours. You can keep the cheesecake in the refrigerator for several days before serving. Cover the top of your springform pan with paper towels, then wrap the pan in plastic wrap and store until you're ready to use it. The paper towels will keep moisture droplets from forming on top of the cheesecake. I like to keep mine in the springform pan until I'm ready to serve them – it keeps the shape nicely and won't get bumped around. When you're ready to serve the cheesecake, run a thin spatula around the outer edge and remove it from the pan. Then set it on a serving platter.I decided I didn't want the edge of my springform pan base to show, so I piped some chocolate frosting rosettes around the edge of my cheesecake.Have fun personalizing your cheesecake for Halloween (or any holiday).

Painted Pumpkin Cheesecake

If you can draw a jack-o-lantern then you can make an amazing Painted Pumpkin Cheesecake to serve at your Halloween party. Your guests will love it.

For our Halloween party this year, I plan to make lots of cheesecakes. We are celebrating our 10th annual Halloween party with the biggest blowout we’ve ever put together and my party guests love cheesecake.

I don’t want to just serve plain vanilla cheesecake but I do want all of the cheesecakes to be decorated. After a bit of experimenting, I found that a chocolate cheesecake can be decorated just as easily.

My party guests are going to be thrilled when they see chocolate cheesecake on the dessert table.

The best thing about this Halloween cheesecake is that even if you don’t have mad drawing skills, you can make one of these amazing looking desserts to serve at your Halloween party.

You can find the tutorial for this
Painted Pumpkin Cheesecake over at Tablespoon.com.

Check out all these other cool decorated cheesecakes too.

I even show you how you can easily add a complicated design like the Eagle Scout emblem to the top of a cheesecake using a piping gel transfer, even if you can’t draw.


Easy Chocolate Chip Pumpkin Cheesecake

There’s no doubt that I’m a big cheesecake fan. I’m also a lover of pumpkin and chocolate. So how could I not make a delicious Chocolate Chip Pumpkin Cheesecake to share? The two flavors go so well together and then when you get a craving for both of them, you don’t have to choose.

One of the best things about cheesecake is that it is so great to make ahead. With all the craziness of the holidays, making things ahead is a HUGE bonus. Cheesecake stays pretty good for about 4-5 days, so you could easily make it a day or two before you need it. Too busy on Thanksgiving to deal with making dessert?! This cheesecake is perfect!

This Chocolate Chip Pumpkin Cheesecake has a few things going on:

  • A chocolate crust
  • Pumpkin filling
  • Chocolate chips in the filling
  • Chocolate ganache on top
  • Chocolate Whipped cream

Chocolate Chunkin Pumpkin Cheesecake Olive Garden Recipe

Chocolate Chunkin Pumpkin Cheesecake Olive Garden Recipe. The returning fan favorite is features a layer of pumpkin cheesecake on a chocolate cookie crust, topped with brownie and rich chocolate fudge, and it also includes a side of whipped cream for dipping. Olive garden proves that heaven is a place on earth (with their pumpkin cheesecake, of course).

Beat in the eggs and pumpkin puree until smooth and well combined. Each slice is only $7.99, so you'll definitely want to order a round for the table. Add hot water to roasting pan halfway up sides of cake pan. I am so excited to feature it here today! According to olive garden, the seasonal menu offering is a pumpkin cheesecake topped with a layer of decadent brownie bites and drizzled with rich chocolate fudge, all on top of a chocolate.

Pumpkin Cheesecake with Gingersnap Crust

Recipe . from i.pinimg.com Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes. Each slice is only $7.99, so you'll definitely want to order a round for the table. Bake at 350 for 30 minutes. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time.

Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps.

Set the springform pan in the center of the roasting pan, then place the roasting pan in the oven. The best combination of new york style cheesecake and pumpkin pie. Pour cheesecake filling over crust and place pan in a baking dish. — olive garden (@olivegarden) july 25, 2018 while the pumpkin cheesecake will be on menus nationwide starting monday, september 24, restaurants will have a limited supply available as of today. Place on oven rack and pour in enough boiling water to reach halfway up the pan. According to bustle, olive garden described the new recipe as a. Add pumpkin, sour cream, pumpkin spice, vanilla and salt. Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. Pour the cheesecake mixture into the springform pan and place on a baking sheet. Beat with an electric mixer until smooth. When you remove the cheesecake, it should be slightly jiggly in the center.the cheesecake will set up nicely as it cools. I am so excited to feature it here today! Drop dollops of chocolate mixture onto pumpkin mixture

24, customers will be able to order olive garden's new chocolate chunkin' pumpkin cheesecake, which will be available on menus nationwide for a limited time. Let cheesecake cool on a wire rack for about 45 minutes. It's only $7.99 per slice and it looks so decadent! Pour the pumpkin batter into the crust. A place i worked at had olive garden cater for us last year and they had it.

when does olive garden have pumpkin cheesecake from pbs.twimg.com Let cheesecake cool on a wire rack for about 45 minutes. Olive garden proves that heaven is a place on earth (with their pumpkin cheesecake, of course). The returning fan favorite is features a layer of pumpkin cheesecake on a chocolate cookie crust, topped with brownie and rich chocolate fudge, and it also includes a side of whipped cream for dipping. Reduce oven temperature to 325 and bake for an additional 30 minutes. This chocolate pumpkin cheesecake is so rich a.

Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.

Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Drop dollops of chocolate mixture onto pumpkin mixture Pumpkin cheesecake topped with a layer of decadent brownie bites and drizzled with rich chocolate fudge, all on top of a chocolate cookie crust. When you remove the cheesecake, it should be slightly jiggly in the center.the cheesecake will set up nicely as it cools. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time. It is a copycat recipe of olive garden's and just as delicious!. It's only $7.99 per slice and it looks so decadent! Allow cheesecake to cool to room temperature. Olive garden is once again offering their popular chocolate chunkin' pumpkin cheesecake for a limited time at participating locations. Add the vanilla extract, sour cream, and pumpkin puree. The restaurant is combining chocolate and pumpkin to create the ultimate dessert option, so be sure to save room for the chocolate chunkin' pumpkin cheesecake, because it's heading to an olive. Beat in 1 1/2 cup sugar, vanilla extract, and maple extract Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.

Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. Pour cheesecake filling over crust and place pan in a baking dish. Mix the filling and pour it into the crust. It's only $7.99 per slice and it looks so decadent!

Pumpkin Cheesecake with Gingersnap Crust

Recipe . from i.pinimg.com One of my favorite thanksgiving desserts! Bake until cheesecake is slightly jiggly in the. The chocolate chunkin' pumpkin cheesecake is a rich pumpkin cheesecake that's topped with decadent brownie chunks and rich chocolate fudge over a chocolate cookie crust. How to make olive garden pumpkin cheesecake make the gingersnap crust and press into a springform pan. Add hot water to roasting pan halfway up sides of cake pan.

How to make olive garden pumpkin cheesecake make the gingersnap crust and press into a springform pan.

Pour the cheesecake mixture into the springform pan and place on a baking sheet. The new chocolate chunkin' pumpkin cheesecake is made with brownies and cookies. Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. Bake at 350 for 30 minutes. Pour batter into crust, and put cake pan in a roasting pan. The returning fan favorite is features a layer of pumpkin cheesecake on a chocolate cookie crust, topped with brownie and rich chocolate fudge, and it also includes a side of whipped cream for dipping. It is a copycat recipe of olive garden's and just as delicious!. To create the dessert, olive garden asked fans on twitter for some help back in Beat in the eggs and pumpkin puree until smooth and well combined. Add pumpkin puree and beat to combine. Add boiling water, enough to come halfway up the sides of the springform pan. Bake until cheesecake is slightly jiggly in the. Learn how to make my pumpkin cheesecake with chocolate swirl recipe.

Source: adventuresofmel.com

Pour the cheesecake mixture into the springform pan and place on a baking sheet. An indulgent and delicious treat! Pour batter into crust, and put cake pan in a roasting pan. Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. According to olive garden, the seasonal menu offering is a pumpkin cheesecake topped with a layer of decadent brownie bites and drizzled with rich chocolate fudge, all on top of a chocolate.

Source: media.olivegarden.com

Beat in 1 1/2 cup sugar, vanilla extract, and maple extract Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps. Pour cheesecake filling over crust and place pan in a baking dish. Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. Set the springform pan in the center of the roasting pan, then place the roasting pan in the oven.

When you remove the cheesecake, it should be slightly jiggly in the center.the cheesecake will set up nicely as it cools. Reduce oven temperature to 325 and bake for an additional 30 minutes. One of my favorite thanksgiving desserts! Add the vanilla extract, sour cream, and pumpkin puree. Olive garden is once again offering their popular chocolate chunkin' pumpkin cheesecake for a limited time at participating locations.

Source: media.olivegarden.com

Pour the pumpkin batter into the crust. Add pumpkin puree and beat to combine. Bake until cheesecake is slightly jiggly in the. An indulgent and delicious treat! It is a copycat recipe of olive garden's and just as delicious!.

According to bustle, olive garden described the new recipe as a.

Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes.

Source: media.olivegarden.com

In a large bowl, combine the cream cheese, sour cream, sugar/s, flour, vanilla, pumpkin pie spice, cinnamon and salt.

The restaurant is combining chocolate and pumpkin to create the ultimate dessert option, so be sure to save room for the chocolate chunkin' pumpkin cheesecake, because it's heading to an olive.

Source: media.olivegarden.com


Recipe Summary

  • 15 whole graham crackers, broken into small pieces
  • ⅓ cup sugar
  • 6 tablespoons unsalted butter, melted
  • 4 ounces bittersweet chocolate, chopped
  • 2 cups cottage cheese
  • 2 8-oz. packages cream cheese, at room temperature
  • 2 cups packed light brown sugar
  • 3 large eggs
  • ¼ cup all-purpose flour
  • 1 15-oz. can pure pumpkin
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Preheat oven to 375°F butter a 10-inch nonstick springform pan.

Blend graham crackers and sugar in a food processor until ground. Pulse in butter to blend. Press mixture over bottom and 1 inch up sides of pan. Bake until lightly browned, about 15 minutes. Let cool on a wire rack. Reduce oven temperature to 325°F. Wrap bottom and sides of springform with 2 layers of foil.

Melt chocolate in a bowl set over a pan of simmering water.

Blend cottage cheese in a food processor until smooth. Add cream cheese, sugar, eggs and flour process until smooth. Transfer to a bowl stir in pumpkin, ginger, cinnamon, nutmeg, vanilla and salt.

Stir about 1 1/2 cups of batter into melted chocolate. Pour remaining batter into springform. Drop large spoonfuls of chocolate mixture over batter use tip of a sharp knife to make decorative swirls.

Bring a kettle of water to a boil. Place springform in a large roasting pan. Transfer to oven. Carefully pour in boiling water to reach halfway up sides of springform. Bake until cake is just firm in the center and cheesecake starts to pull away from sides of springform, about 1 1/2 hours. Remove springform from roasting pan let cool completely on a wire rack. Cover and chill for at least 2 hours before serving. (Can be made up to 3 days ahead. Cover and chill.)


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