Pumpkin Cheesecake Recipe
pepita brittle, dark chocolate crèmeux, cocoa tart shell
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Ingredients
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Pumpkin Cheesecake Filling
Cocoa Tart Shell
Pepita Brittle
Dark Chocolate Crèmeux
Method
Cocoa Tart Shell
- 1
- 2
Bake the Tart Shell
Preheat oven to 350°F (175°C). Bake the shell for 15-20 minutes until firm. Let cool.
Pumpkin Cheesecake Filling
- 3
Prepare the Filling
In a mixing bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, vanilla, eggs, pumpkin spice, and salt. Mix until well combined.
- 4
Bake the Cheesecake
Pour filling into the cooled tart shell. Bake at 325°F (163°C) for 40-45 minutes until set. Cool and refrigerate for at least 4 hours.
Pepita Brittle
- 5
Make the Brittle
In a saucepan, combine sugar and water over medium heat until dissolved. Add pepitas and cook until caramelized. Pour onto parchment paper and cool. Break into pieces.
Dark Chocolate Crèmeux
- 6
Prepare the Crèmeux
Heat heavy cream in a saucepan until simmering. Pour over chopped dark chocolate, let sit for 2 minutes, then stir until smooth. In a bowl, whisk egg yolks and sugar. Gradually whisk in the chocolate mixture. Chill until set.