This holiday season let someone else bring the standard pumpkin pie, while you wow the crowd with a rich and creamy mocha-pumpkin cheesecake. This delicious concoction combines the goodness of organic butter, cream cheese and eggs with the rich flavors of coffee, chocolate and pumpkin—and is surprisingly simple to prepare.
For crust: Heat oven to 350°F. Melt 3 tablespoons of the butter; combine with crushed grahams and ground coffee. Press into bottom and partially up the sides of a 9-inch springform pan. Bake 10 minutes.
For filling: Use electric beaters at medium speed to cream Neufchatel or cream cheese for 3 to 4 minutes. Gradually beat in sugar and continue beating 2 to 3 minutes. Beat in eggs one at a time. Beat in pumpkin and vanilla.
For cheesecake: Pour filling into crust. Bake until instant thermometer inserted in center reads 160 degrees, 70 to 75 minutes. Cool cheesecake to room temperature, then chill it thoroughly.
For glaze: Melt chocolate and remaining 2 tablespoons butter in double boiler, or a bowl set over a pan of boiling water. Remove from heat; whisk lightly, then whisk in hot coffee. Cool 10 minutes. Press top of cheesecake to even out the surface and “mend” any cracks. Spread chocolate glaze over cheesecake. Decorate with chocolate-covered coffee beans or raisins. Chill to set topping.
Copyright by Terese Allen
Thanks for writing. Unfortunately we do not have the nutritional breakdowns for most of our recipes. We do have nutrition information for all of the Organic Valley products that are used in our recipes, however.
I hope you enjoy the recipe!