Pumpkin Cheesecake and Chocolate Tart

Pumpkin Cheesecake Chocolate Tart (1)

I am on a roll. I have never, ever, made this many treats from library cookbooks in such a short span of time. Never. But I figure, why am I checking them out if not to use them? If not to satisfy the sweet tooth and find as many delicious chocolate things as possible? Exactly.

It turns out that if you buy pumpkin puree when Thanksgiving season is over, its dirt cheap. Seriously, like a dollar for some hug-o cans. Now we have a bunch of pumpkin goodness to use up before winter’s over. I mean, who wants to eat pumpkin in July?

This is a several-step process, and you do have to start early in the day because of the chilling time, but if you make the crust around lunchtime, the cheesecake should be ready for dessert.

There are some pretty fabulous ways to eat your pumpkin, this is just one of them. Here are two others which I have made:

Pumpkin Chocolate Chip Blondies- Mel’s Kitchen Cafe

pumpkin-7-layer-magic-bars/- Baker’s Royale

Pumpkin Cheesecake and Chocolate Tart

source: Back to Baking- Anna Olson

Ingredients:

1 recipe chocolate tart shell, baked and cooled

Filling:

8 oz (1 package) cream cheese, at room temperature

1/2 c. packed dark brown sugar

1 c. plain pumpkin puree

1 T. cornstarch

1/2 t. ground cinnamon

1/2 t. ground cardamom

1/2 t. ground ginger

1 egg

2 egg yolks

Ganache:

2 oz. bittersweet chocolate, chopped

3 T. unsalted butter

1 T. corn syrup

Directions:

Preheat the oven to 350 degrees F.

Combine the cream cheese anc brown sugar until the brown sugar dissolves. Stir in the pumpkin, cornstarch, cinnamon, cardamom, and ginger, then add the whole egg and egg yolks

Pour this mixture into the cooked, cooled chocolate crust, and bake the tart on a baking tray for about 20 minutes until it is set around the outside with just a bit of a jiggle in the center. Cool the tart to room temperature.

For the ganache, melt the chocolate, butter and corn syrup together until smooth. Pour this gently on the center of the pumpkin cheesecake, and carefully spread it toward the outside. Chill the tart for at least 2 hours in the pan before removing the outer ring of the pan ans slicing the tart to serve.

YIELD: 1 9-inch tart (8-10 servings)

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