Marbled Pumpkin Cheesecake with a Brownie Crust Recipe

Crust made of ingredients

4 tablespoons of butter that is unsalted

a two-ounce portion of bittersweet chocolate, chopped very coarsely

a quarter of a cup of sugar

1 big egg that has been lightly beaten

One-fourth of a cup of all-purpose flour

One-half teaspoon of baking powder

One-third of a teaspoon of salt

¼ cup of walnuts that have been finely chopped

The cheesecake

a total of four ounces of chopped bittersweet chocolate

One and a half pounds of cream cheese that has been softened.


2 cups of sugar

(4 eggs of a large size, at room temperature)

One and a half tablespoons of cornstarch

1 teaspoon of high-quality vanilla fragrance

(One pound) of pumpkin puree from a can, two cups

Half a teaspoon of cinnamon

One-half teaspoon of freshly grated nutmeg

1. A small amount of ground cloves

The local offers a change of 100000
Whoops! We are unable to locate any ingredients that are available for purchase in your area. Does the correct zip code exist for us to use?
The directions

Prepare the oven by preheating it to 325 degrees. Butter a springform pan that is 9 inches in diameter. Butter and chopped chocolate should be melted together in a saucepan of medium size over low heat so that the mixture is constantly stirred. Taking the chocolate mixture that has been melted off the stove and allowing it to cool down a little bit, stir in the sugar and the egg that has been lightly beaten until it is completely combined.

The flour, baking powder, and salt should be mixed together in a small bowl using a whisk. Incorporate the dry ingredients into the chocolate mixture that has been melted. Include the chopped walnuts in the brownie batter and stir to combine. Smooth the surface of the batter with a spatula once it has been spread out in the springform pan that has been prepared. For ten minutes, or until the dough has risen and is dry to the touch, bake it. Allow to totally cool down. Cover the exterior of the pan with a substantial amount of aluminum foil. Do not turn off the oven.

The chopped chocolate should be melted in a medium glass bowl using a microwave oven set on high for approximately one minute, with stirring occurring halfway through the process. Put the cream cheese in a large bowl and use an electric mixer to beat it until it is completely smooth. After adding the sugar, continue beating until foamy and light. After each addition of an egg, make sure to give the mixture a thorough beating. Mix in the vanilla extract and cornstarch using a mixer. To the chocolate that has been melted, add one cup of the cheesecake batter and stir until everything is thoroughly combined. Combine the pumpkin puree, cinnamon, nutmeg, and cloves with the cheesecake batter that is left over and beat until combined.

After the brownie crust has been prepared, pour three-quarters of the pumpkin cheesecake batter over it. After the pumpkin cheesecake batter has been poured, pour the chocolate batter on top of it. In the event that the chocolate batter is too thick to be easily poured, heat it in a microwave oven for ten seconds on high. The leftover pumpkin cheesecake batter should be dropped on top of the chocolate batter using a spoon. A few swirls for decoration can be made using a table knife as follows: Avoid swirling too much.

Place the springform pan inside of a roasting pan of medium size. Heat the water in the roasting pan until it reaches the level of the springform pan, which is approximately halfway up the side. The pumpkin cheesecake should be baked in the hot water bath in the middle of the oven for one and a half hours, or until it is firm around the edges but slightly jiggly in the center. Once the oven has been turned off, the door should be propped open by several inches, and the cheesecake should be allowed to sit in the water bath in the warm oven for one hour, or until it has completely set itself.

The marbled pumpkin cheesecake should be removed from the water bath and placed in the refrigerator until it has been completely cold, which should take at least four hours or overnight. Take off the springform pan ring and the foil by removing them from the cheesecake. Serve the cheesecake by carefully transferring it to a tray, cutting it into wedges, and serving it.


ALSO READ : Old-Fashioned Strawberry Pretzel Salad

Leave a Comment