Pumpkin Cheesecake and Chocolate Tart

Name: Pumpkin Cheesecake and Chocolate Tart
Yield: Makes one 9-inch (23 cm) tart | Serves 8 to 10
Ingredients: ½ tsp (2 mL) ground cinnamon; 1 Tbsp (15 mL) cornstarch; 1 pkg (8 oz/250 g) cream cheese, at room temperature; ½ cup (125 mL) packed dark brown sugar; 1 cup (250 mL) plain pumpkin purée; ½ tsp (2 mL) ground cardamom; 1 Tbsp (15 mL) corn syrup; 1 egg; 2 egg yolks; 2 oz (60 g) bittersweet chocolate, chopped; 3 Tbsp (45 mL) unsalted butter; ½ tsp (2 mL) ground ginger; 1 recipe Chocolate-Crust Tart Shell, baked and cooled

Preparation info

Makes one 9 inch 23 cm ) tart | Serves
8 to 10

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

In this tart, a chocolate ganache layer hides a silky pumpkin cheesecake filling within. The combination of pumpkin and chocolate may seem unexpected, but it is a divine and well-matched duo, especially when traditional pumpkin pie spices are mixed in.

Ingredients

1 recipe Chocolate-Crust Tart Shell, baked and cooled

Pie
Vegetarian

Method

Preheat the oven to 350°F (175°C).
Using electric beaters or a food processor, or even by hand, combine the cream cheese and brown sugar until the brown sugar dissolves. Stir in the pumpkin, cornstarch, cinnamon, cardamom, and ginger, then add the whol