Creamy cheesecake with a touch of pumpkin, flavored with hints of cinnamon, nutmeg and finished with a rich chocolate brownie.
This holiday season, I decided to change our tradition of making classic pumpkin pie and put together our favorite desserts. I love everything that has chocolate in it and my husband likes cheesecake. By putting them together, I made a desert rich in chocolate brownie and pumpkin cheesecake that is a perfect treat for our family.
Brownie Pumpkin Cheesecake is made with simple ingredients and doesn’t require any special skills in the kitchen. The process is divided into two stages: first, we need to bake the brownie and cool it completely. Second, we need to bake the cheesecake and keep it refrigerating overnight.
If you have a lot of cooking involved for the holiday, you can bake the brownie two days before, then bake the cheesecake the next day, and let it sit overnight in the refrigerator. I found it very helpful when I can bake my deserts in advance.
My favorite way to serve Brownie Pumpkin Cheesecake is with a Salty Caramel Sauce. Yam! I hope you will like this recipe and have a great holiday season!
Ingredients for the brownie:
1 egg
60g sugar
32g flour
55 g butter
37 g dark chocolate
25 g walnuts
Ingredients for the cheesecake:
230 g pumpkin puree
230 g cream cheese
138 g sour cream
69 g sugar
2 eggs
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
Step 1
Preheat the oven for 355 degrees. Melt the chocolate in the microwave by microwaving it in 10-15 seconds intervals, until melted. Let it cool to room temperature.
Step 2
Beat together melted chocolate, butter at room temperature and sugar.
Step 3
Add the egg and mix the mixture. Then add the sifted flour and mix again.
Step 4
Add the walnuts and mix everything with a spatula. Prepare your baking ring by covering one side with foil (or you can use a spring form and cover it with a parchment paper).
Step 5
Transfer the brownie mixture to the baking ring and smooth it with a spatula. Bake at 355 degrees for 20 minutes. Let it cool completely.
Step 6
Preheat the oven for 320 degrees. Mix together pumpkin puree, cream cheese, sugar, cinnamon and nutmeg.
Step 7
Add the eggs one at a time. Then add the sour cream and mix everything together well.
Step 8
Transfer the mixture on top of the cold brownie in the baking ring. Bake at 320 degrees for 1-1.5 hours. Cheesecake is ready when the middle twitches slightly. It is very important to let it cool inside the oven, with the door slightly open, then bring it to room temperature on your countertop. Place it in the refrigerator for at least 6 hours or overnight.
Enjoy!
Notes:
In my recipe I use 6” baking ring.
After 1 hour of baking the cheesecake, check it for readiness.
If the top of the cheesecake starts to burn, cover it with a piece of foil.
Before extracting the cheesecake from the baking ring or the spring form, run your knife around the edge to free it from the cake pan.
- 1 egg
- 60g sugar
- 32g flour
- 55 g butter
- 37 g dark chocolate
- 25 g walnuts
- 230 g pumpkin puree
- 230 g cream cheese
- 138 g sour cream
- 69 g sugar
- 2 eggs
- ¼ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Preheat the oven for 355 degrees. Melt the chocolate in the microwave by microwaving it in 10-15 seconds intervals, until melted. Let it cool to room temperature.
- Beat together melted chocolate, butter at room temperature and sugar.
- Add the egg and mix the mixture. Then add the sifted flour and mix again.
- Add the walnuts and mix everything with a spatula. Prepare your baking ring by covering one side with foil (or you can use a spring form and cover it with a parchment paper).
- Transfer the brownie mixture to the baking ring and smooth it with a spatula. Bake at 355 degrees for 20 minutes. Let it cool completely.
- Preheat the oven for 320 degrees. Mix together pumpkin puree, cream cheese, sugar, cinnamon and nutmeg.
- Add the eggs one at a time. Then add the sour cream and mix everything together well.
- Transfer the mixture on top of the cold brownie in the baking ring. Bake at 320 degrees for 1-1.5 hours. Cheesecake is ready when the middle twitches slightly. It is very important to let it cool inside the oven, with the door slightly open, then bring it to room temperature on your counter top. Place it in the refrigerator for at least 6 hours or overnight.
- In my recipe I use 6” baking ring.
- After 1 hour of baking the cheesecake, check it for readiness.
- If the top of the cheesecake starts to burn, cover it with a piece of foil.
- Before extracting the cheesecake from the baking ring or the spring form, run your knife around the edge to free it from the cake pan.
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