Publications
Calendar
Contact Us
Beth Tzedec Congregation Logo
DONATIONS AND TRIBUTES
JOIN NOW
  • Home
  • About Us
    • Clergy and Staff
      • Senior Rabbi and Cantor Russell G. Jayne
      • Assistant Rabbi Ilana Krygier Lapides
      • Chief Executive Officer
      • Director of Engagement
    • Executive and Board Of Directors
    • AGM
    • United Synagogue of Conservative Judaism
      • Masorti Canada –Mercaz Canada
      • USCJ Israel Resource Guide Introduction
      • USY Affiliates
    • Inclusion
    • Facility Rentals
    • Privacy Policy
  • Education and Programs
    • Events Calendar
    • Adult Programs
      • Yoga
    • Children, Youth and Families
      • Arts and Sports Program: Ulpan Registration
      • Family Shabbat Dinners
      • Homework Club at BTZ
      • B’nai Mitzvah Registration
      • Shul School Registration
    • Czech Scrolls Memorial Project
    • Lil Faider Scholar-In-Residence
      • Sikhism
      • First Nations
      • Islam
      • Buddhism
      • Hinduism
      • Christianity
    • Videos
      • Coronavirus: What You Need to Know With Dr. Eddy Lang.
      • Guest Speaker Rabbi Yossi Sapirman
      • Hazak: More Stories from Reinach Avenue
      • Hazak: My Spiritual Story with Cantor Russell Jayne
      • March of the Living – Reflections
      • Solidarity Vigil for Victims of Pittsburgh Shooting
      • Sukkot Project 2012-2016
      • Tzed Talks
  • Jewish Film Festival
    • Films and Schedule
    • Current Brochure
    • Past Brochures
    • Committee
    • Sponsors
    • Contact
  • Worship/Holiday/Lifecycle
    • High Holiday Forms
      • Beth Tzedec Yizkor Booklets
      • Child Supervision Registration
      • High Holidays Mahzorim
    • Jewish Holidays
      • Rosh Hashanah
      • Yom Kippur
      • Sukkot
        • Sukkot Project 2012-2016
      • Shemini Atzeret
      • Simchat Torah
      • Pesach
        • Selling Your Hametz
      • Hanukkah
        • Guide to a Home Seder
      • Tu Bishvat
      • Purim
        • Mishloach Manot
      • Yom Ha’Shoah
      • Yom Ha’atzmaut
      • Tisha B’Av
      • Shavuot
    • Lifecycle Events
      • Birth
      • Bar Mitzvah and Bat Mitzvah
      • Conversion to Judaism
      • Marriage and Jewish Weddings
      • Jewish Attitude Towards Divorce
      • Sanctity of Life and Reverence in Death
      • Death and Cemetery Services
      • The Afterlife
    • Recipes
      • Hanukkah
      • Passover
      • Shavuot
      • Purim
      • Hindu
      • Rosh Hashanah
      • Sikh
    • Prayer Service Times
  • Interfaith
    • Calgary Interfaith Council
    • Habitat for Humanity Interfaith Build Project

Double Chocolate Pumpkin Cheesecake

September 8, 2017Recipes, ShavuotWeb Admin
Jump to Recipe Print Recipe

Double Chocolate Pumpkin Cheesecake

Print Recipe Pin Recipe

Ingredients
  

Crust

  • 1 ½ cups chocolate cookie crumbs
  • ½ stick butter, melted

Filling

  • 3 8 oz. bricks 1/3 less fat cream cheese softened
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 3 large eggs
  • ½ 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.) semi-sweet chocolate chips, melted and cooled

Chocolate Glaze

  • 3 oz bittersweet baking chocolate
  • 2 tbsp stick butter
  • 1 tbsp light corn syrup

Instructions
 

  • Heat oven to 350F. Coat an 8” springform pan with nonstick spray. Have read 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 300F.
  • 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, one 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 in one 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 that batters do not 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 over rack and add boiling water to come halfway up sides of springform pan.
  • Bake 1 ½ to 1 ¾ hours until set, but center still jiggles slightly when shaken
  • Turn off oven (leave door closed); let cake cook in oven 1 hour (if cake hasn’t pulled away from the sides of pan, carefully run a thin knife around edge of pan to release cake). Remove foil. Cool cake in springform pan on wire rack. Cover; refrigerate at least 4 hours or overnight.
  • Chocolate Glaze: Stir ingredients into 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.
Tried this recipe?Let us know how it was!

1325 Glenmore Trail SW
Calgary, AB T2V 4Y8

Call Us (403) 255-8688

Email info@bethtzedec.ca

QUICK LINK

  • Home
  • About Us
  • Education and Programs
  • Worship/Holidays
  • Donations and Tributes
  • Contact
  • Privacy Policy

FOLLOW US ON:


SHARE ON SOCIAL MEDIA

© Copyright 2022, All Rights Reserved