Dark Chocolate Marbled Pumpkin Cheesecake on a Brownie Crust
Indulge in the ultimate autumn-inspired dessert with this Dark Chocolate Marbled Pumpkin Cheesecake on a Brownie Crust. This show-stopping treat starts with a rich and fudgy brownie base, perfectly baked to balance chewy edges with a soft center. It's topped with a luscious pumpkin-spiced cheesecake layer that’s infused with velvety cream cheese, earthy pumpkin puree, and warm spices. Swirled with ribbons of melted dark chocolate, the marbled design not only adds visual appeal but deepens the flavor complexity. Baked gently in a water bath for the creamiest texture, this cheesecake is a fall favorite, perfect for Thanksgiving or any special gathering. Each bite is a harmonious blend of sweet chocolate decadence and spiced pumpkin comfort, making it an irresistible dessert centerpiece.
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Ingredients
- 0.5 cup Unsalted butter
- 1 cup Dark chocolate chips
- 1 cup Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 teaspoon Salt
- 16 ounces Cream cheese
- 1 cup Pumpkin puree
- 0.5 cup Brown sugar
- 1.5 teaspoons Pumpkin pie spice
- 0.25 cup Heavy cream
- 0.25 cup Dark chocolate, melted
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2
In a medium saucepan, melt the unsalted butter and dark chocolate chips over low heat, stirring frequently. Allow the mixture to cool slightly.
Step 3
Whisk in the granulated sugar, then add 2 large eggs (reserving one for the cheesecake layer) and 1 teaspoon of vanilla extract. Mix until smooth.
Step 4
Fold in the all-purpose flour and salt until just combined. Pour the brownie mixture into the prepared springform pan and spread it evenly.
Step 5
Bake the brownie crust for 15-18 minutes or until the edges are set but the center is still slightly underbaked. Remove from the oven and let it cool completely.
Step 6
Reduce the oven temperature to 325°F (160°C).
Step 7
In a large mixing bowl, beat the cream cheese with a hand or stand mixer on medium speed until smooth and creamy.
Step 8
Add the pumpkin puree, brown sugar, pumpkin pie spice, 1 egg, 1 teaspoon vanilla extract, and heavy cream. Mix until fully combined and creamy.
Step 9
Pour the pumpkin cheesecake mixture over the cooled brownie crust, spreading it evenly.
Step 10
Drizzle the melted dark chocolate over the pumpkin cheesecake layer. Use a knife or toothpick to gently swirl the chocolate into the cheesecake batter, creating a marbled effect.
Step 11
Place the springform pan into a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan. This water bath helps prevent cracks in the cheesecake.
Step 12
Bake the cheesecake at 325°F (160°C) for 40-45 minutes or until the edges are set but the center has a slight jiggle.
Step 13
Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Then, remove it from the water bath and cool completely on a wire rack.
Step 14
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving. Carefully release it from the springform pan and slice to serve.
Nutrition Facts
| Serving size | (1637.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5389.9 |
| Total Fat 337.1g | 0% |
| Saturated Fat 189.6g | 0% |
| Polyunsaturated Fat 8.6g | |
| Cholesterol 1205.0mg | 0% |
| Sodium 2324.6mg | 0% |
| Total Carbohydrate 551.9g | 0% |
| Dietary Fiber 30.1g | 0% |
| Total Sugars 421.9g | |
| Protein 78.1g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 887.9mg | 0% |
| Iron 34.7mg | 0% |
| Potassium 3150.5mg | 0% |
Source of Calories