Ultimate Chocolate Pumpkin Cheesecake

Instructions

• Pre-heat your oven to 350F.
• Prepare your springform pan by wrapping the outside firmly with tin foil.
• Place your foil lined pan on a rimmed baking sheet.

Cheesecake:

1. In a small bowl, combine your graham wafer crumbs, melted butter, and maple sugar mixing well. Press the mixture into the bottom of your springform pan to form a solid bottom crust.
2. Bake the crust in the oven for 10 minutes. Remove, and cool on a wire rack. (you can keep it on your baking sheet this entire time.)
3. Now it is time to build the pumpkin cheesecake filling. Using a stand mixer, beat the cream cheese at medium speed until it becomes light and smooth. This should take about 2 minutes. Be sure to scrape down the sided of the bowl after 1 minute making sure all of the cheese has been softened.
4. Gradually add the granulated sugar until incorporated into the cream cheese. (scrape your bowl after 30 seconds)
5. On a low speed setting, add the pumpkin, sour cream, bourbon, cinnamon, all spice and salt.
6. Add your eggs one at a time. Mix well to incorporate each egg before adding another.
7. Pour the cheesecake filling over your crust.
8. Place the cheesecake in the oven on the rimmed baking sheet. Pour some water onto the baking sheet allowing it to be 1/2 inch up the side of the pan.
9. Bake for 1 hour and 20 minutes. (check frequently after the 1 hour and 10 minute mark. The cakes centre should jiggle slightly. If is appears to move a-lot, keep baking until set to desired firmness.)
10. Once cooked, remove pan from the oven. Remove the foil, and place cake on a wire rack to cool. Do not remove the cake springform edges yet. Allow to cool for 4 hours.

Ganache:

1. In a medium saucepan, combine the whipping cream, sugar, and butter. Heat until the mixture boils over a medium high heat setting. Once boiling, remove the pot from the heat and turn off the stove.
2. Add the chocolate and stir constantly until the chocolate has melted and the mixture is smooth.
3. Add the vanilla stirring until well mixed in. The ganache should be a nice shiny and smooth consistency.
4. At this point, pour over the top of the cooled cheesecake. Allow it to set overnight in the refrigerator for the perfect layered look.
5. When ready to serve, take a sharp knife and carefully move it along the edge of the pan separating the ganache from the pans edge. Remove the springform sides.

Garnish:

At this time, take the pumpkin seeds and press into the outside edge of the cake. It is now ready to serve.