- Cooking Time: 7 hrs (4/7 for setting)
- Servings: 12 slices
- Preparation Time: 45 minutes
- 1 1/2 cups chocolate cookie crumbs
- 4 tablespoons butter, melted
- 3 (8 ounce) bricks cream cheese, room temp
- 1 cup sugar
- 2 tablespoons cornstarch
- 3 large eggs
- 1/2 cup reduced-fat sour cream
- 2 teaspoons pure vanilla extract
- 1 cup milk chocolate chips, melted and cooled
- 1 (16 ounce) can 100% pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- semi-sweet chocolate chips, melted and cooled
- 3 ounces bittersweet baking chocolate
- 1 tablespoon light corn syrup
- 2 tablespoons unsalted stick butter
- 1/4 teaspoon pure vanilla extract
Preheat oven to 350°F Coat an 8-in springform pan with nonstick baking spray. Take bottom insert of pan and trace on parchment paper. Cut out curricular outline and lay marked side down on pan insert. Lock pan sides into place. Wrap outside of springform pan with a few layers of oven-safe plastic wrap, then foil (taking care to make sure no plastic wrap is exposed) to form a water proof barrier for cake. Have ready a roasting pan larger than the springform pan.
Crust: Put crumbs in a small bowl and stir in melted butter until combined. Press crumb mixture firmly in bottom of pan and up sides. Bake 8 - 10 minutes until set. Cool on rack. Reduce oven to 300°F.
Filling: Beat cream cheese, sugar, and cornstarch in a large bowl with mixer on med speed until smooth, scraping sides and bottom of bowl several times with rubber spatula. Beat in eggs, 1 at a time, just until blended. Then beat in sour cream and vanilla to combine.
Divide batter evenly between 3 med bowls. Stir melted milk chocolate into 1 bowl; pour into crust in an even layer. Whisk pumpkin puree and pumpkin pie spice into another bowl. Carefully spoon over chocolate layer to cover, then gently smooth into an even layer with an offset spatula (take care batter doesn't run together). Stir semisweet chocolate into remaining batter. Carefully spoon over pumpkin layer; spread carefully as above.
Set springform pan in center of roasting pan. Place roasting pan in oven center rack and add boiling water to come halfway up sides of springform pan.
Bake 1 1/2 hours to 1 3/4 hour until set, but center still jiggles slightly when shaken.
Turn off oven (leave door closed); let cake cool in oven 1 hour (if cake has not pulled away from sides of pan, carefully run a knife that has been dipped in warm water around edge of pan to release cake). Remove foil and plastic wrap. Cool cake in pan on wire rack. Cover; refrigerate at least 4 hours or overnight.
Chocolate Glaze: Stir ingredients in a small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; cool slightly.
Remove pan sides, carefully slide flat spatula or knife between parchment paper and and pan bottom, gently slide cake on serving plate. Pour glaze in center of cake. Starting in the center, use a spoon and swirl glaze out to edge of cake, letting some drizzle down the sides.