Prepared with a chocolate cookie crumb crust and a creamy, smooth pumpkin cheesecake filling. Topped off with a thick chocolate ganache, this is one scrumptious cheesecake. It tastes even better than it looks!
Preheat oven to 350°F. Add chocolate cookie crumbs and butter to a bowl and stir to combine. Press into a 9-inch springform pan. Bake 12 minutes. Cool completely.
Pumpkin Cheesecake
Preheat oven to 375°F. Beat cream cheese for 1 minute on medium speed. Scrap down the sides of the bowl and beat and additional 30 seconds.
Add in brown sugar and beat on medium for 1 minute.
Add eggs, one at a time, and continue to beat on medium speed. Add pumpkin, sour cream, pumpkin spice, vanilla and salt. Beat on medium for 30 seconds.
Pour the cheesecake mixture into the springform pan and place on a baking sheet. Bake for 20 minutes. Reduce heat to 300°F. Bake for another 30 minutes or until set.
Remove from oven and carefully run a butter knife around the edge of the pan. Cool to room temperature. Place in the fridge for 5 to 6 hours before continuing with the next step.
Chocolate Ganache
Heat the cream in a saucepan over medium heat until it starts to steam. Turn off the heat and add in the dark chocolate and butter. Ensure the chocolate is completely covered by the cream by gently shaking the saucepan. Let sit for 3 minutes.
Gently stir until it’s melted and smooth. Let it cool for 15 minutes and stir again until your desired consistency is reached. Pour over the top of the cheesecake and serve.