Pumpkin Chocolate Cheesecake with Left Hand Milk Stout Nitro Fudge Sauce

Chef: Tim Payne & Melissa Newell

Ingredients:

  • For the crust:
  • 5 oz. chocolate wafer cookies
  • 2 tbsp. granulated sugar
  • 2-1/2 oz. (5 tbsp.) unsalted butter, melted
  • For the filling:
  • 1 lb. cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup canned pure pumpkin purée
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 tsp. vanilla paste or pure vanilla extract
  • 2 large eggs
  • 1 large egg yolk
  • 1-1/4 cups plus 1/3 cup heavy cream
  • 3 oz. bittersweet chocolate (60% to 70% cacao), finely chopped (1/2 cup plus 2 Tbs.)
  • For the sauce:
  • 3 tbsp. butter
  • ½ cup Left Hand Milk Stout Nitro
  • 2 tbsp. corn syrup
  • 1 cup dark chocolate chips

Instructions:

To make the crust: Position a rack in the center of the oven and heat the oven to 350°F. In a food processor, pulse the cookies and sugar until finely ground. Add the butter and pulse until evenly moistened. Using your fingers, press the crumb mixture into the base and partway up the sides of a 9-inch springform pan. Use a flat-bottomed, straight-sided glass to further press and smooth the bottom and nudge the crumbs halfway up the sides. Bake until firm, 8 to 10 minutes. Transfer to a rack to cool. Position the oven rack in the bottom third of the oven and leave the oven on. When the pan is cool, wrap the bottom and sides with 2 overlapping 18-inch squares of heavy-duty aluminum foil and set in a large baking pan. To fill and bake the cake: In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute. Add the sugar and beat until combined. Mix in the pumpkin, cinnamon, nutmeg, cloves, and vanilla until smooth. Mix in the eggs, egg yolk, and 1-1/4 cups of the cream just until well combined. Set aside. Heat the remaining 1/3 cup cream in a small saucepan over medium heat to just below a boil; remove from the heat. Add the chocolate and let sit for 2 minutes. Whisk until smooth and then whisk in 1 cup of the pumpkin batter. Pour the remaining pumpkin batter into the prepared crust. Drop 2-tablespoon dollops of the chocolate batter over the pumpkin batter. Work in one quadrant and use a wooden skewer or toothpick to continuously “write” capital cursive L’s, being careful not to go too deep and scrape the crust. Turn the pan to work in the next quadrant and continue swirling and turning until all quadrants are done. Pour 1 inch of boiling water into the baking pan. Bake until only the center of the cake jiggles when nudged, 1 hour 15 minutes to 1 hour 25 minutes. Turn the heat off but leave the cake in the oven with the door ajar for another 45 minutes. Remove from the water bath and foil and run a thin, sharp knife around the edge of the cake. Cool completely on a rack. Cover the pan with plastic wrap (without letting it touch the cake) and chill for at least 8 and up to 24 hours To make the fudge sauce: Add the butter, 1/2 cup stout and corn syrup to a sauce pan. Cook over medium high heat until butter has melted and the mixture has just started to boil. Turn off heat and stir in 1 cup chocolate chips until completely melted. Allow to cool slightly before using Cheesecake recipe courtesy of finecooking.com