Prep Time : 40 Minutes | Cook Time : 90 Minutes | Total Time : 5+ Hours | Difficulty : Moderate
Halloween is fundamentally a combination of kitsch and eating ALL THE THINGS. I’ve got you covered. I briefly thought this triple-threat cheesecake might be too much but I pushed those feelings down inside and put Reese’s Pieces and salted peanuts on top.
First things first. Preheat the oven to 140C (285F). Line the base of a 9 inch spring-form pan with baking paper then butter and flour the sides.
To make the base we need to melt butter and chocolate together and crush some biscuits. I’ve used malt, but use any plain biscuit you like. You could use a food processor to crush them finely but sometimes it can be soothing to let them know who’s boss with a rolling pin. Mix it all together and press into the tin. Put the base in the freezer to chill while you do the rest.
Make up the cheesecake filling by beating together all the ingredients except the flavourings, one after the other until it’s smooth and lovely. Try not to beat too much air into it as the air bubbles will expand in the oven then shrink as it cools which can cause the top to crack. Divide the filling into three parts.
For the chocolate portion melt dark chocolate, mix a little cheesecake mix into the chocolate to even the temperatures and then mix it all back into one third of the filling.
For the pumpkin portion dice pumpkin and put into a microwave safe bowl with a tablespoon of water and cover with plastic wrap. Microwave on high for 5 minutes or until very soft. Press through a sieve to remove any lumps. Microwaving the pumpkin means it won’t get watery like it can when you simmer it. Mix in the spices then mix it all into another third of the filling.
For the peanut butter portion just mix in the peanut butter. You may find this easier if you warm the peanut butter slightly so its a bit runny.
I did attempt to layer the flavours but came unstuck with the last. A few swirls of a knife made the marbled effect look totally intentional.
Into the oven to bake for around one and a half hours, checking regularly after the first hour. The cheesecake should be just set through and have just stopped jiggling in the middle. Cool on the bench for at least an hour to bring it to room temperature and then chill in the fridge for at least two hours to firm up. If the top cracks a little as it cools don’t worry – toppings aren’t just for adding texture!
Run a knife around the side of the pan and remove the spring-form ring. Using the baking paper under the base, slide the cheesecake onto a serving plate then ease the paper out from underneath. Load it up with Reese’s Pieces and chopped salted peanuts then drizzle melted chocolate over everything for good measure. Perfect.
All that’s left is to curl up and indulge – beats trick-or-treating!
Chocolate, Pumpkin and Peanut Butter Cheesecake
Prep Time : 40 mins | Cook Time : 90 mins | Total Time : 5 hours | Difficulty : moderate | Makes : One 9 inch cheesecake
A delicious assault of fall flavours dressed up for Halloween.
- 200 gm | 7.2 oz plain biscuits (for Griffins malt biscuits this is one 250 gm packet minus about 5)
- 100 gm | 3.6 oz | 7 ½ tbsp butter
- 30 gm | 1 oz dark chocolate
- 500 gm | 17.8 oz cream cheese
- 250 gm | 8.9 oz | cottage cheese
- 3 eggs
- 125 gm | 4.5 oz | ¾ cup brown sugar
- 3 tbsp cornflour
- 250 gm | 8.9 oz sour cream
- 50 gm | 1.8 oz dark chocolate
- 80 gm | 2.8 oz | 1/3 cup pumpkin puree (you will need about double this weight of diced raw pumpkin)
- 1/8 tsp each nutmeg and cinnamon
- pinch salt
- pinch ground cloves
- 50 gm | 1.8 oz | 3 tbsp peanut butter
- Reese’s Pieces
- Roasted salted peanuts
- Dark chocolate
Preheat the oven to 140C (285F). Line the base of a 9 inch spring-form pan with baking paper and butter and flour the sides.
Crush the biscuits with a food processor or by placing them in a plastic bag and beating with a rolling pin. Melt the butter and first measure of chocolate together and mix in the crushed biscuits. Press the mix firmly into the prepared pan and put in the freezer to chill.
In large bowl make up the cheesecake filling – beat the cream cheese until smooth first then add the rest of the ingredients in order, beating until smooth after each addition. Scrape down the sides of the bowl regularly and try not to beat in too much air. Divide the mixture into three parts and set aside.
Next prepare the flavourings. For the chocolate portion melt the second measure of dark chocolate, mix a little cheesecake mix into the chocolate to even the temperatures and then mix it all back into one third of the filling.
For the pumpkin portion dice pumpkin and put into a microwave safe bowl with a tablespoon of water and cover with plastic wrap. Microwave on high for 5 minutes or until very soft. Press through a sieve to remove any lumps and measure out 1/3 cup of the smooth puree. Mix in the spices then mix it all into another third of the filling.
For the peanut butter portion mix in the peanut butter. You may find this easier if you warm the peanut butter slightly so it’s a bit runny.
Get the filling onto the chilled base however you like – carefully pour layers or dollop around spoonfuls of alternating flavours and then swirl them together with a knife.
Bake for about 90 minutes until the filling is just set in the middle – start checking after 1 hour to be sure it doesn’t overcook. Cool in the tin for at least an hour until it reaches room temperature and then chill in the fridge for at least 2 hours.
To remove from the tin run a thin knife around the edge of the pan to release it and then open the spring-form pan. Use the baking paper to slide the cheesecake onto a serving plate then carefully pull the paper out from underneath.
Pile Reese’s Pieces and chopped salted peanuts on top and drizzle with melted chocolate then enjoy!
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