When you think of fall flavors, nothing quite beats the combination of pumpkin and chocolate. Imagine sinking your fork into a decadent slice of Pumpkin Chocolate Brownie Cheesecake, where rich chocolate meets the warm spices of pumpkin. Peanut Butter Banana Oatmeal Cups The aroma wafts through your kitchen, wrapping around you like a cozy blanket on a chilly evening, making your mouth water and your heart race with anticipation.
This dessert is not just a treat; it’s a celebration! Picture a gathering of friends or family, laughter filling the room as everyone dives into this creamy, dreamy delight. This Pumpkin Chocolate Brownie Cheesecake is perfect for potlucks, holiday gatherings, or simply a Tuesday night when you need a little indulgence in your life. Cherry Cheesecake Fluff Recipe You’ll want to make this recipe again and again! For more inspiration, check out this Lemon Cheesecake Squares recipe.
Why You'll Love This Recipe
- This delightful cheesecake combines two classics into one irresistible dessert
- The creamy texture pairs perfectly with the fudgy brownie base
- Visually stunning with its marbled appearance, it will impress any guest
- Perfect for fall festivities but delicious all year round
I vividly remember the first time I served this dish at Thanksgiving. My aunt, who usually sticks to her classic pumpkin pie, took one bite and declared it “life-changing.” Who knew I could achieve such culinary greatness?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Pumpkin Puree: Use canned pumpkin puree for convenience; just ensure it’s 100% pure pumpkin without added sugars or spices.
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Cream Cheese: Buy full-fat cream cheese for the best creamy texture; let it soften at room temperature before mixing.
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Sugar: Granulated sugar sweetens the cheesecake layer perfectly; consider using brown sugar for added depth.
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Cocoa Powder: Choose high-quality unsweetened cocoa powder for that rich chocolate flavor; Dutch-processed works well too.
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Eggs: Use large eggs at room temperature to ensure even mixing and better structure in your cheesecake.
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Brownie Mix: A boxed brownie mix simplifies the process; just follow package directions for preparation.
The full ingredients list, including measurements, is provided in the recipe card directly below. Zucchini Ricotta Melts Recipe.
Let’s Make it Together
Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it lightly with cooking spray to prevent sticking.
Make the Brownie Base: In a mixing bowl, prepare the brownie batter according to package instructions. Pour half of the batter into your prepared pan and spread it evenly.
Create the Cheesecake Layer: In a separate bowl, combine softened cream cheese and sugar until smooth. Add pumpkin puree, eggs, cocoa powder, and vanilla extract. Beat until creamy and well mixed.
Add Layers: Carefully pour the cheesecake mixture over the brownie base in the springform pan. Spoon dollops of remaining brownie batter on top and use a knife to swirl them together for that beautiful marbled effect.
Bake to Perfection: Place your springform pan in the preheated oven and bake for about 50-60 minutes or until the center is set but slightly jiggly. Keep an eye on it towards the end!
Cool and Chill: Remove from oven and allow to cool at room temperature for about an hour before refrigerating for at least 4 hours (or overnight) to firm up completely.
Enjoy every luscious bite of this Pumpkin Chocolate Brownie Cheesecake that warms the heart and delights the palate! No Bake Carrot Cake Bites.
You Must Know
- This Pumpkin Chocolate Brownie Cheesecake is the ultimate fall dessert; it combines rich chocolate with creamy pumpkin flavors
- The warm spices and luscious texture create an indulgent experience that will impress your guests
- Your kitchen will smell heavenly while baking, enticing everyone to gather around
Perfecting the Cooking Process
Start by preparing the brownie base, then mix the pumpkin cheesecake filling while it cools. Layer them together for a delightful combination of textures and flavors.
Add Your Touch
Feel free to swap cream cheese for mascarpone for a creamier texture or add nuts for extra crunch. Experimenting makes this recipe uniquely yours!
Storing & Reheating
Store your Pumpkin Chocolate Brownie Cheesecake in an airtight container in the fridge for up to five days. Reheat individual slices in the microwave for about 10-15 seconds for a cozy treat. For more inspiration, check out this Caramel Toffee Crunch Cake recipe.
Chef's Helpful Tips
- Ensure all ingredients are at room temperature for a smoother batter
- Don’t overmix to keep the cheesecake light and fluffy
- Use parchment paper on the bottom of the pan for easy removal after baking
Baking this cheesecake always reminds me of Thanksgiving gatherings, where my family couldn’t get enough of its deliciousness. It became a tradition to serve this decadent treat!
FAQ
Can I use fresh pumpkin instead of canned?
Yes, but ensure it’s pureed well and not watery before adding it.
What if I don’t have a springform pan?
You can use a regular cake pan; just line it well with parchment paper.
How do I know when it’s done baking?
The edges should be set while the center remains slightly jiggly; it will firm up as it cools.
Pumpkin Chocolate Brownie Cheesecake
- Total Time: 1 hour 20 minutes
- Yield: Approximately 12 servings 1x
Description
Pumpkin Chocolate Brownie Cheesecake is the ultimate fall dessert that marries rich chocolate with creamy pumpkin flavors. Imagine indulging in a slice of this decadent cheesecake, where fudgy brownie meets velvety pumpkin filling, enhanced with warm spices. This visually stunning treat is perfect for gatherings or cozy nights in, promising to impress friends and family alike with every luscious bite.
Ingredients
- 1 cup canned pumpkin puree (100% pure)
- 8 oz full-fat cream cheese (softened)
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs (room temperature)
- 1 box brownie mix (prepared as per package instructions)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
- Prepare the brownie base as per the box instructions and pour half into the pan.
- In a bowl, mix softened cream cheese and sugar until smooth. Add pumpkin puree, eggs, cocoa powder, and vanilla; beat until creamy.
- Layer the cheesecake mixture over the brownie base, dolloping remaining brownie batter on top. Swirl with a knife for a marbled effect.
- Bake for 50-60 minutes until slightly jiggly in the center. Cool at room temperature for an hour before refrigerating for at least 4 hours.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (97g)
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
