Cheesecake de Calabaza y Gotitas de Chocolate Cortés

Pumpkin Cheesecake with Cortés Chocolate Chips

If you like cheesecake, you will love this pumpkin recipe.

Prep time: 1 hour 30 minutes

INGREDIENTS

4 ½ bars cream cheese, room temperature

1 cup sugar

4 eggs, lightly beaten

3 egg yolks, lightly beaten

3 tbsp all-purpose flour

2 tsp ground cinnamon

1 tsp ground clove

1 tsp ground ginger

1 cup heavy cream

1 tbsp vanilla extract

1 can of pumpkin

1 cup Cortés Chocolate Chips (cinnamon or white chocolate)

PROCEDURE

Crust:

To make the crust, mix 1-½ cups of crushed gingerbread or chocolate cookies with

3 tablespoons of melted butter. Cover the pan with a thin layer of this mixture and bake at 350 ºF for 5 to 8 minutes.

Cheesecake:

  1. Prepare the crust in a 10-inch pie pan.
  2. Preheat the oven to 425 ºF.
  3. In a large bowl, mix the cream cheese, sugar, eggs, and egg yolks.
  4. Add the flour, cinnamon, clove, and ginger.
  5. Add the heavy cream, vanilla, and pumpkin, and mix at medium speed until the ingredients are well mixed.
  6. Use a wooden spoon to add ½ cup of the Cortés Chocolate Chips.
  7. Pour the mixture over the crust.
  8. Bake at 425 ºF for 15 minutes. Lower the temperature to 275 ºF and bake for one hour.
  9. Turn off the oven but leave the cheesecake inside until it cools completely. This will prevent cracks from forming.

Glaze:

Heat up ¼ cup of heavy cream and pour it over ½ cup of the Cortés Chocolate Chips. Wait 5 minutes. Add 1 tablespoon of butter and mix until the glaze is formed. Pour it over the cheesecake.

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