Ingredients for Dark Chocolate Marbled Pumpkin Cheesecake On A Brownie Crust
- 1/2 cup (1 stick) unsalted butter, melted
- 4 ounces bittersweet chocolate, chopped
- 1 1/4 cups granulated sugar
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 2 (8 ounce) packages cream cheese, softened
- 2 large eggs
- Cornstarch (not found in recipe)
- 2 teaspoons vanilla extract
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon ground ginger
- 3/4 cup heavy cream
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How to Make Dark Chocolate Marbled Pumpkin Cheesecake On A Brownie Crust
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Make the brownie crust: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together melted butter and sugar until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Press the brownie batter into the bottom of the prepared springform pan. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Make the pumpkin cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in cinnamon, ginger, cloves, and nutmeg. Add pumpkin puree, heavy cream, eggs, and vanilla extract. Beat until well combined.
- Make the chocolate swirl: In a microwave-safe bowl, combine chopped dark chocolate and heavy cream. Microwave in 30-second intervals, stirring after each, until chocolate is melted and smooth.
- Pour half of the pumpkin cheesecake filling over the brownie crust. Drizzle half of the chocolate mixture over the pumpkin filling, then swirl gently with a knife or toothpick. Pour the remaining pumpkin cheesecake filling over the chocolate, followed by the remaining chocolate mixture. Swirl gently again.
- Bake for 60-75 minutes, or until the cheesecake is set around the edges but the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
86g
Fat
77g
Carbs
8g
