Dark Chocolate and Pumpkin Cheesecake-Part 3
See parts 1 and 2 Recipe by: Marcel Desaulniers. Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on the bottom rack of the 300 F oven (the bottom rack should b...
Ingredients
- sugar, approx
- butter, approx
- oil, approx
- cheese, approx
- cream, approx
- water, approx
Directions
- 1
See parts 1 and 2 Recipe by: Marcel Desaulniers
- 2
Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on the bottom rack of the 300 F oven (the bottom rack should be at leas
- 3
Place both cheesecakes on the center rack of the oven and bake for 1 hour and 10 minutes, until the internal temperature of the cheesecake f
- 4
Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes
- 5
Remove form the oven and cool at room temperature for 20 minutes
- 6
Refrigerate the chocolate cheesecake for 1hour, but keep pumpkin cheesecake at room temperature (do not remove either cake from pan
- 7
To prepare the ganache, heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat
- 8
When hot, stir to dissolve sugar