This is a rich and delicious cheesecake. The gingersnap crust and pumpkin-flavored base accented with chocolate is an irresistible combination.
- Large (minimum 5 quart) oval slow cooker
- 7 - inch (17.5 cm) 6 - cup (1.5L) souffle dish, lined with greased heavy-duty foil, or 7 -inch (17.5 cm) well -greased springform pan
- 1 cup gingersnap cookie crumbs 250 mL
- 3 tbsp packed brown sugar 45 mL
- 1⁄2 tsp ground ginger 2 mL
- 3 tbsp melted butter 45 mL
- 2 packages (each 8 oz/250 g) cream cheese, softened
- 3⁄4 cup granulated sugar 175 mL
- 3 eggs
- 1 tsp vanilla 5 mL
- 1⁄4 tsp each ground cinnamon, cloves and nutmeg 1 mL
- 1⁄2 cup pumpkin purée (not pie filling) 125 mL
- 1⁄2 cup whipping (35%) cream 125 mL
- 4 oz semisweet or bittersweet chocolate, melted 125 g
- 1. In a bowl, mix together gingersnap crumbs, brown sugar and ginger. Add butter and mix to blend. Press mixture into the bottom of prepared dish. Place in freezer until ready to use.
- 1. In a food processor, combine cream cheese with sugar and process until smooth. Add eggs, vanilla, cinnamon, cloves and nutmeg and process until combined. Add pumpkin and whipping cream and process until smooth. Pour mixture over crust. Pour chocolate over mixture, then, using a knife, swirl to marbleize. Cover dish tightly with foil and secure with string. Place dish in slow cooker stoneware and pour in enough boiling water to come1 inch (2.5 cm) up the sides of dish. Cover and cook on High for 3 to 4 hours, until edges are set and center is slightly jiggly. Chill thoroughly before serving. Garnish with chocolate swirls
- To melt chocolate: Grate the chocolate first by pulsing it in a food processor. Then melt in a double boiler over hot, not boiling, water, stirring constantly. This ensures that the chocolate doesn’t “seize” and become grainy.
- Make Ahead
- This cake is best made a day ahead and allowed to chill in the refrigerator overnight.
Judith Finlayson http://judithfinlayson.com/