Last night I served guests a new dessert. I say new, although I ripped it out of a 2004 Woman’s Day magazine years ago. It has been patiently waiting its turn to be created. It did turn out to be more work than I anticipated and thankfully my girls were around to help. It really was beautiful and as long as you read the TIME requirements and plan accordingly you’ll do great. It was a big hit, so here we go…
Active: 45 min
Total: 2 1/2 hr (plus 1 hr cooling in oven and at least 4 1/2 hr chilling)
Planning Tip: Cake can be completed up to 1 week ahead. Cover and refrigerate.
1 1/2 cups purchased chocolate cookie crumbs (I used crushed chocolate grahams)
1/2 stick (4 Tbsp) butter, melted
3 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
1 cup sugar
2 Tbsp cornstarch
3 large eggs
1/2 cup reduced-fat sour cream
2 tsp vanilla extract
1 cup (6 oz) milk-chocolate chips, melted and cooled
1 cup canned 100% pure pumpkin
1 tsp pumpkin pie spice
1 cup (6 oz) semisweet chocolate chips, melted and cooled
3 oz bittersweet baking chocolate
2 Tbsp stick butter
1 Tbsp light corn syrup
Heat oven to 350°F. Coat an 8-in. springform pan with nonstick spray. Have ready a roasting pan larger than the springform pan.
- Crust: Put crumbs in a small bowl; stir in butter until evenly moistened. Press firmly over bottom of pan. Bake 8 to 10 minutes until set. Cool on rack. Wrap outside of pan with heavy-duty foil. Reduce oven temperature to 300°F.
- Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping sides of bowl several times with a rubber spatula. Beat in eggs, 1 at a time, just until blended. Beat in sour cream and vanilla to combine. Divide batter evenly between 3 medium bowls. Stir melted milk chocolate into 1 bowl; pour into crust in an even layer. Whisk pumpkin and pumpkin pie spice into another bowl. Carefully spoon over chocolate layer to cover, then gently smooth into an even layer with an offset spatula (take care batters don’t run together). Stir semisweet chocolate into remaining batter. Carefully spoon over pumpkin layer; spread carefully as above.
- Set springform pan in center of roasting pan. Place roasting pan in oven rack and add boiling water to come halfway up sides of springform pan.
- Bake 1 1/2 to 1 3/4 hours until set, but center still jiggles slightly when shaken.
- Turn off oven (leave door closed); let cake cool in oven 1 hour (if cake hasn’t pulled away from sides of pan, carefully run a thin knife around edge of pan to release cake). Remove foil. Cool cake in pan on a wire rack. Cover; refrigerate at least 4 hours or overnight.
- Chocolate Glaze: Stir ingredients in a small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; cool slightly.
- Remove pan sides; place cake on serving plate. Spread glaze over top to edge (some may drip down side of cake). Refrigerate until glaze sets.