Ultimate Pumpkin Cheesecake | The PKP Way
"A gingersnap cookie crust, a layer of chocolate cake, and creamy pumpkin cheesecake make this the Ultimate Pumpkin Cheesecake...."
INGREDIENTS
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⅔ cup all-purpose flour
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½ teaspoon ground ginger
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1 teaspoon ground cinnamon
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8 tablespoons unsalted butter, room temperature, separated
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⅔ cup granulated sugar
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1 tablespoon light corn syrup
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1 tablespoon molasses
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1 ½ ounce bittersweet or semi-sweet chocolate
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3 tablespoon unsweetened natural cocoa powder (not Dutch-processed)
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¼ cup hot coffee
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¼ cup (1 ¼ ounces) unbleached bread flour
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¼ teaspoon baking soda
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⅛ teaspoon baking powder
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⅛ cup granulated sugar
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⅛ cup packed brown sugar
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4 tablespoons vegetable oil
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1 large egg, room temperature
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3 tablespoons buttermilk
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½ teaspoon vanilla extract
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1 ⅓ cups granulated sugar
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1 teaspoon ground cinnamon
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½ teaspoon ground ginger
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¼ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon allspice
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½ teaspoon salt
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1 can (15-ounces) pure pumpkin puree
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1 ½ pounds cream cheese*, softened at room temperature, cut into 1-inch cubes
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1 tablespoon vanilla extract
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5 large eggs, room temperature
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1 cup heavy cream, room temperature
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