{"id":40758,"date":"2014-10-29T10:47:25","date_gmt":"2014-10-29T16:47:25","guid":{"rendered":"http:\/\/www.craftbeer.com\/?post_type=recipes&#038;p=40758"},"modified":"2021-10-29T15:59:01","modified_gmt":"2021-10-29T21:59:01","slug":"pumpkin-chocolate-cheesecake-left-hand-milk-stout-nitro-fudge-sauce","status":"publish","type":"recipes","link":"https:\/\/www.craftbeer.com\/recipes\/pumpkin-chocolate-cheesecake-left-hand-milk-stout-nitro-fudge-sauce","title":{"rendered":"Pumpkin Chocolate Cheesecake with Left Hand Milk Stout Nitro Fudge Sauce"},"content":{"rendered":"<p><strong>Crust<\/strong><\/p>\n<p>Position a rack in the center of the oven and heat the oven to 350\u00b0F.<\/p>\n<p>In a food processor, pulse the cookies and sugar until finely ground. Add the butter and pulse until evenly moistened.<\/p>\n<p>Using your fingers, press the crumb mixture into the base and partway up the sides of a 9-inch springform pan. Use a flat-bottomed, straight-sided glass to further press and smooth the bottom and nudge the crumbs halfway up the sides.<\/p>\n<p>Bake until firm, 8 to 10 minutes. Transfer to a rack to cool. Position the oven rack in the bottom third of the oven and leave the oven on.<\/p>\n<p>When the pan is cool, wrap the bottom and sides with 2 overlapping 18-inch squares of heavy-duty aluminum foil and set in a large baking pan.<\/p>\n<p><strong>Pumpkin Chocolate Cheesecake Filling<\/strong><\/p>\n<p>In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute. Add the sugar and beat until combined.<\/p>\n<p>Mix in the pumpkin, cinnamon, nutmeg, cloves and vanilla until smooth.<\/p>\n<p>Mix in the eggs, egg yolk, and 1-1\/4 cups of the cream just until well combined. Set aside.<\/p>\n<p>Heat the remaining 1\/3 cup cream in a small saucepan over medium heat to just below a boil; remove from the heat. Add the chocolate and let sit for 2 minutes. Whisk until smooth and then whisk in 1 cup of the pumpkin batter.<\/p>\n<p>Pour the remaining pumpkin batter into the prepared crust. Drop 2-tablespoon dollops of the chocolate batter over the pumpkin batter. Work in one quadrant and use a wooden skewer or toothpick to continuously \u201cwrite\u201d capital cursive L\u2019s, being careful not to go too deep and scrape the crust.<\/p>\n<p>Turn the pan to work in the next quadrant and continue swirling and turning until all quadrants are done.<\/p>\n<p>Pour 1 inch of boiling water into the baking pan. Bake until only the center of the cake jiggles when nudged, 1 hour 15 minutes to 1 hour 25 minutes. Turn the heat off but leave the cake in the oven with the door ajar for another 45 minutes.<\/p>\n<p>Remove from the water bath and foil and run a thin, sharp knife around the edge of the cake. Cool completely on a rack. Cover the pan with plastic wrap (without letting it touch the cake) and chill for at least 8 and up to 24 hours<\/p>\n<p><strong>Milk Stout Fudge Sauce<\/strong><\/p>\n<p>Add the butter, 1\/2 cup stout and corn syrup to a sauce pan. Cook over medium high heat until butter has melted and the mixture has just started to boil.<\/p>\n<p>Turn off heat and stir in 1 cup chocolate chips until completely melted. Allow to cool slightly before using.<\/p>\n<p>Cheesecake recipe courtesy of <a title=\"Fine Cooking\" href=\"http:\/\/FineCooking.com\" target=\"_blank\" rel=\"noopener\">FineCooking.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Try your hand at this Pumpkin Chocolate Cheesecake with a special fudge sauce made with Left Hand Brewing Co.&#8217;s Milk Stout.<\/p>\n","protected":false},"author":1834,"featured_media":67887,"template":"","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false},"tags":[],"recipe_type":[4148],"recipe_difficulty":[540],"recipe_seasonality":[610],"recipe_beer_style":[3855],"class_list":["post-40758","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipe_type-dessert","recipe_difficulty-moderate","recipe_seasonality-year-round","recipe_beer_style-milk-stout"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.9 (Yoast SEO v25.9) - 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