Ginger, chocolate and pumpkin cheesecake

During this time of the year on every single American website you can find almost only pumpkins! Beautiful, ripe, orange… not too popular in Poland although healthy and delicious. Sour, spicy, sweet, ginger so many pumpkin versions… today with chocolate!

I wasn’t expecting such a delicious dessert. Delicate chocolate with a pastel pumpkin and cream layer… the Autumn poetry!

The recipe is from beantownbaker.com

Ingredients
¾ cup melted butter
1 cup sugar
2 eggs
½ cup wheat flour
½ cup cocoa
2 teaspoons cinnamon
drop vanilla essence
pinch salt
8 oz (220 g) cream cheese (i.e. Philadelphia)
1 egg
½ cup sugar
2 tbsp + 2 teaspoons wheat flour
2/3 cup mashed pumpkin
½ teaspoon cinnamon
1/3 teaspoon ground ginger


Method
Mix butter with sugar and salt until fluffy. Continuing stirring add one egg at the time. In another bowl mix the dry ingredients (flour, cocoa, cinnamon). Gently combine both mixtures. In a separate bowl mix cheese layer ingredients. Spoon the 2/3 chocolate mixture into a medium size lined cake pan (10 inch/ 23 cm), next spoon the cheese mixture in and on top of it the rest of the chocolate mixture. Bake at 340F/ 170 oC for about 40 min., until the toothpick stick in the centre of the cake will come out clean.