Ingredients
The following ingredients have 1 Servings
- About 12 sheets chocolate graham crackers
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- (2) 8 ounce packages cream cheese
- 1/2 cup sour cream
- 1 cup heavy cream
- 1 cup pumpkin puree
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup AMERICAN HERITAGE Chocolate Finely Grated Chocolate
Instruction
- Preheat oven to 350 degrees F. and adjust your over rack to the middle.
- In a food processor, crush graham crackers. Add sugar and melted butter, blend again in the processor until well blended. Press the crust to the bottom and up the sides of an 8-inch spring form pan. Bake for about 8 minutes. Set aside while preparing the cheesecake filling.
- In the bowl of your mix master with the whisk attachment, beat the heavy cream until frothy and slightly thickened, but to not whip. Transfer the cream to a separate bowl.
- Next, beat together cream cheese and sour cream in the mix master still using the whisk attachment. Add the pumpkin puree, eggs, sugar, vanilla, and pumpkin pie spice. Whip until smooth. Add the frothed cream back to the cheesecake batter and whisk on high speed until incorporated. The batter will be thick and very creamy.
- In a small sauce pan over low heat, melt down 1 cup of AMERICAN HERITAGE Chocolate Finely Grated Chocolate.
- Pour half the cheesecake batter into the prepare crust then drizzle half of the melted chocolate over it. Using a thin knife or toothpick, swirl the chocolate through the batter. Add the remaining cheesecake batter to the pan and top with the remaining chocolate, swirling it through the batter.
- Transfer the cheesecake to a water bath and bake for about 1 hour and 15 minutes or until the cheesecake has set.
- Let cool completely and refrigerate before serving.
- If desired, serve with an extra sprinkle of the American Heritage Grated Chocolate and whipped cream. Enjoy!
