Chef/co-owner Greg Anania
Bellissimo
Pumpkin, caramel and hints of chocolate make a dreamy combination. This is a recipe you’ll want to keep through Christmas.
Ingredients
Crust
2 cups graham crumbs
1 Tbsp sugar
1/4 tsp cinnamon
1/4 cup butter, melted
Cheesecake
5 cups softened cream cheese
1 1/4 cups canned pumpkin
3/4 cup sugar
2 eggs
1 egg yolk
1/2 Tbsp vanilla
1/2 tsp cinnamon
pinch nutmeg
1/2 cup chocolate chips
Caramel
1 cup brown sugar
6 Tbsp butter
1/2 cup heavy cream
2 Tbsp water
Whipping Cream
1 cup whipping cream
1/4 cup sugar
1/4 tsp vanilla
Method
Crust
- In a small bowl, mix melted butter with crumbs, sugar and cinnamon.
- Press into a parchment lined 10″ springform pan.
Cheesecake
- Preheat oven to 325ºF.
- Mix cream cheese with sugar until smooth. Add pumpkin, vanilla, cinnamon, nutmeg.
- Slowly beat in one egg at a time. Mix in chocolate chips and pour onto crust.
- Place pan in oven with a small baking dish of water on a low shelf. Bake for 1 hour and 15 mins.
- Shut oven off. Slightly open door and let sit for 1 hr before removing. Refrigerate overnight.
Caramel
- In a pot on medium heat, melt sugar with water. Whisk until it boils. Remove from heat.
- Add butter and stir until it melts. Return to boil and add cream. Whisk until smooth. Remove from heat and cool slightly before topping cheesecake.
Whipping Cream
- Whisk together at high speed until stiff peaks form.
Yields 8-10 servings