Pumpkin Chocolate Chip Cheesecake With Country Cream

Serves 6-8

Crust:
1 1/2 cups graham cracker crumbs
4 tbsp confectioners’ sugar
6 tbsp butter, melted

Filling:
1 lb (450g) cream cheese, at room temperature
1/2 cup granulated sugar
2 eggs
1/2 tsp vanilla extract
1/2 cup canned pumpkin purée
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
1/2 cup semisweet chocolate chips

Country Cream:
1/2 cup sour cream
1/2 cup mascarpone
1/2 cup plain, whole-milk yogurt
1/2 cup granulated sugar
2 tsp vanilla extract

1. Prepare the crust: In a large mixing bowl, combine the crumbs, sugar, and butter, and knead together until well blended.
2. Press evenly over the bottom and sides of a 9in (23cm) spring form pan. Chill until needed.
3. Preheat the oven to 350°F (180°C).
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth.
5. Add the eggs and vanilla, and mix until well blended.
6. Add the pumpkin purée and spices, and continue mixing until thoroughly combined.
7. Remove the mixing bowl from the machine and fold in the chocolate chips with a rubber spatula.
8. Pour the filling into the chilled crust.
9. Place in the oven and bake for 30–40 minutes. The center of the cheesecake should feel somewhat firm to touch.
10. Let the cheesecake cool to room temperature, then refrigerate, covered, for at least 6 hours or overnight.
11. To make the country cream, place all the ingredients in a deep mixing bowl and set the bowl over a larger bowel filled with ice.
12. Whisk together until the mixture will hold soft, smooth peaks and is the consistency of whipped heavy cream. (This makes 2 cups of country cream. It can be kept, covered, in the refrigerator for up to 3–4 days.)