Level of Difficulty: Medium
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- 11 oz (300 g) of chocolate animal crackers (or other chocolate cookies)
- 2 oz (60 g) of butter
Melt the butter. Crush the cookies.
Mix the butter with the cookies and spread it on the bottom of a 9 in by 13 in (23 cm by 28 cm) pan.
Bake it for 10 min at 350 F (180 C).
- 26 oz (750 g) of cream cheese
- 8.8 oz (250 g) of mascarpone
- 5 eggs
- 3/4 cups of sugar
- 15 oz (425 g) of pumpkin puree
- 3 Tbsp of flour
- 1 Tbsp of potato starch
- Orange zest from one large orange
Mix all the ingredients together until they form a smooth mixture.
Pour it over top the crust.
Bake at 330 F (160 C) for one hour
- 3.5 oz (100 g) of white chocolate
- 1 Tbsp of butter
- 1.85 fl oz (55 ml) of heavy cream
- Orange zest from one orange
Heat the butter and cream until it simmers. Add the chocolate.
Once everything melts, mix it with a spoon and pour it over top the cooled cheesecake.
Sprinkle the zest.
Put in the fridge overnight.
Autumn is officially here! That means a few things: my birthday, new wardrobe, leaves changing colors, chilly mornings, and pumpkins…pumpkins everywhere and in everything. When I found this recipe, I knew I had to make it. I love cheesecake and this one is perfect for the season.
It is a heavy cheesecake, but has a very gentle flavor. The orange gives it a wonderful twist. It is a finishing touch that this cheesecake can’t without. It is best served chilled. The flavor is much more prominent when it is cool.
I would also like to add that today is my 2 year anniversary of starting this blog! Thank you to all of you who have been following and here is to another great year full of recipes!
Other autumn recipes: