Pumpkin Spice Chocolate Cheesecake Recipe By Tasty

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.

Steps:

• Preheat the oven to 200°C (400°F).
• Prepare the pumpkin by cutting into bite-size chunks and placing in a baking tin with the butter and sugar.
• Bake for 30 minutes, until soft. Turn down the oven to 180°C (350°F) and leave the pumpkin to cool.
• Blend the chocolate biscuits in a processor to form fine crumbs. Stir in the butter.
• Pour the biscuit base into a nonstick springform tin and set aside.
• Mix together the pumpkin, cream cheese, sugar, double cream, cinnamon, ginger, nutmeg, and cloves. Stir in the eggs.
• Pour over the biscuit base.
• Bake in the oven for 1 hour. Leave to cool.
• Spread over the whipped cream and sprinkle on the cocoa powder on top.
• Enjoy!

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cool. , For topping, combine all the ingredients; spread in a shallow baking pan. Bake until almonds are golden brown, 10 minutes, stirring twice. Cool. Transfer topping to an airtight container; store in the refrigerator., Remove sides of pan. Just before serving, sprinkle topping over cheesecake.

Steps:

• Preheat the oven to 350°F (180˚C). Grease a 10-inch (25-cm) springform pan with coconut oil.
• Make the crust: In a food processor, pulse together the graham crackers, dates, coconut oil, and salt until the dates are completely broken down and a moist, sand-like texture is achieved. The crust should easily hold together when pinched between your fingers.
• Transfer the crust mixture to the prepared springform pan. Using the bottom of a measuring cup or another flat-bottomed glass, pack down the crust against the bottom and about 1 inch (2 cm) up the sides of the pan.
• Bake the crust for 15 minutes, or until toasted and crisp around the edges. Remove from the oven and set aside to cool for about 20 minutes while you prepare the filling. Leave the oven on.
• Clean out the food processor, then make the cheesecake layer: Add the tofu, coconut cream, coconut oil, maple syrup, lemon juice, arrowroot powder, salt, and vanilla bean seeds to the food processor and blend on high speed for 1-3 minutes, or until completely smooth.
• Pour all but 1 cup (225 G) of the mixture over the cooled crust and shake gently to smooth. Freeze for 30 minutes. This will make it easier to add the pumpkin layer.
• Make the pumpkin layer: To the reserved cheesecake mixture in the processor, add the pumpkin puree, coconut cream, maple syrup, arrowroot powder, and pumpkin spice, and blend on high for 1 minute, until smooth.
• Remove the pan from the freezer and gently spoon the pumpkin mixture over the cheesecake layer. Smooth out the top using a rubber spatula or the back of a spoon.
• Wrap the outside of the pan in foil. This will prevent water from the water bath from leaking in to the pan.
• Place the springform pan in a large, deep baking dish and fill with hot water about halfway up the sides of the springform. This will create steam inside the oven that will help the cheesecake bake evenly. Carefully transfer the pan to the oven.
• Bake the cheesecake for 1 hour, then turn off the oven and, without opening the door, leave the cheesecake inside for 30 minutes.
• Remove from the oven and let cool, then cover and chill in the refrigerator for at least 6 hours, or overnight.
• Release the springform, then slice and serve the chilled cheesecake. Garnish with dark chocolate shavings.
• Enjoy!

Steps:

• Preheat oven to 350°F (180°C).
• In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
• Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Using a wooden spoon, mix together until just combined. Be careful to not overmix.
• Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
• Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
• In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
• Add in whipping cream and beat for an additional 2-3 minutes.
• Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
• Cut and serve.
• Enjoy!