Ingredients
- 15 secon the melted chocolate mixture
- 3 preheat oven
- 3 springform with (pan)
- 3 eggs
- 1 1/2 cake with (pan)
- 1 water in the bottom
- 1/2 double boiler over high hea place the semisweet chocolate
- 1/2 double boiler
- 475 gr crumbs
- 230 gr crumbs to a uniform level
- 350 ml softened cream cheese
- 150 gr sugar
- 5 gr melted butter
- 5 gr butter
- 4 gr vanilla
- 1 gr salt in a bowl of an electric mixer fitted with a paddle
an 20 cm square of parchment paper. Coat the parchment paper with the remaining teaspoon of butter. Set aside until needed. Place 1 pound of softened cream cheese, 0.75 cup sugar, the flour, and half tsp. salt in the bowl of electric mixer fitted with a paddle. Beat on low for 1 minute and on medium for 2 minutes. Scrape down sides of bowl,then beat on medium for 2 more minutes and on high for 3 minutes. Scrape down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and scraping down bowl after each addition. Add 1 tsp. vanilla and beat onmedium for 15 seconds, then beat on high for 2 more minutes. Add the pumpkin puree, cinnamon, allspice, and cloves, then beat on medium for 30 seconds. Remove the bowl from the mixer. Use a rubber spatula to finishmixing the batter until it is smooth and thoroughly combined. Pour the pumpkin cheesecake mixture into the prepared cake pan, spreading evenly. ----
