Spumoni Cheesecake

By KimberlySeverino

Ingredients

• ● 1 1/2 cups crushed graham cracker crumbs
• ● 3 Tbsp. sugar
• ● 6 Tbsp. butter, melted
• ● 5 (8 oz.) packages of cream cheese, room temperature
• ● 1 1/2 cup sugar
• ● 5 eggs
• ● 1 Tsp vanilla
• ● 3 Tbsp. ground pistachios (unsalted)
• ● 1 Tbsp. pistachio instant pudding mix
• ● green food coloring, optional
• ● 1/2 Tsp cherry extract
• ● 1 Tbsp. chopped almonds
• ● 1/3 cup chopped maraschino cherries
• ● pink food coloring, optional
• ● 5 oz. bittersweet chocolate, chopped

Preparation

Step 1

1. Prepare the crust first.
a. In a small mixing bowl, thoroughly mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly onto the bottom (and up the sides, if you want) of a greased 10-inch spring form pan; set that aside while preparing the filling.
2. Next, prepare the filling.
a. In a large mixing bowl, beat cream cheese until smooth; add sugar and vanilla, and beat until completely incorporated and all lumps are gone, scraping the sides frequently.
b. Add the eggs all at once and beat just until the eggs are incorporated, no more than about 10 seconds. (Over-beating at this stage can cause your cake to puff up too much, possibly overflow, and crack.)
3. Divide the batter evenly into three bowls.
4. In the first bowl, add the ground pistachios, instant pudding mix, and enough green food coloring to create a light green color. Fold gently until evenly mixed.
a. Pour the green batter into the spring form pan. Place the pan in the freezer (make sure it’s sitting level) for 30-45 minutes, or until the batter has stiffened significantly.
5. In the second bowl, add the cherry extract, chopped almonds, chopped cherries, and pink food coloring. Fold gently until evenly mixed. Pour the batter slowly and gently over the green layer, being careful not to disturb the surface. Put the pan back in the freezer for another 30-45 minutes so the pink layer can stiffen.
6. While you’re waiting, preheat the oven to 350 degrees F.
7. Partially melt the chopped chocolate until completely melted. Set aside until the pink layer is ready.
8. In the third bowl, add the melted chocolate and fold gently until evenly mixed. Pour the chocolate batter gently over the pink layer, again being careful not to disturb the surface.
9. Place the spring form pan on a baking pan and bake for 50-60 minutes, or until the edges are puffy and slightly browned, and the center no longer looks liquidy when the pan is gently tapped (checking it too early can cause your cheesecake to crack).
10. Remove the cheesecake from the oven and let it cool on a wire rack at room temperature for one hour. Do not release the spring form pan yet. Cover and refrigerate for 8-10 hours or overnight. When you’re ready to serve, release the spring form pan.