Pumpkin Cheesecake with Dark Chocolate
10 servings
30 minutes
Pumpkin cheesecake with bitter chocolate is an exquisite dessert that combines the tenderness of pumpkin and the richness of cocoa. Its roots trace back to American cuisine, where pumpkin is a traditional ingredient for autumn treats. The chocolate base creates a perfect contrast with the velvety pumpkin filling, while spicy cinnamon adds a subtle warmth to the flavor. This cheesecake boasts a rich aroma and a harmonious balance of sweetness and bitterness. Its highlight is the melted bitter chocolate adorning the pie's surface, creating an impressive finishing touch. It serves as an elegant dessert for cozy evenings, especially during pumpkin harvest season, pairing well with a cup of strong coffee or fragrant tea.
1
Mix softened butter, flour, powdered sugar, and cocoa with a mixer until smooth. Place the dough in the refrigerator for a while.
- Butter: 250 g
- Wheat flour: 300 g
- Icing sugar: 150 g
- Cocoa powder: 40 g
2
Preheat the oven to 190 degrees.
3
Grease a large pie dish with butter. Spread the dough evenly in the dish. Place it in the refrigerator for 20 minutes. Then place foil on top of the dough and add beans, and put it in the oven for 15 minutes. Then remove the foil with the beans.
- Butter: 250 g
4
Meanwhile, blend the remaining ingredients until smooth, then add the milk. Mix well and spread the filling over the dough. Bake at 180 degrees for about 1 hour.
- Pumpkin: 500 g
- Chicken egg: 4 pieces
- Ground cinnamon: 10 g
- Cane sugar: 100 g
- Evaporated milk: 380 ml
5
Melt the chocolate in a water bath and decorate the pie on top.
- Dark chocolate: 50 g
