Description
Pumpkin Chocolate Brownie Cheesecake is a heavenly dessert that marries the rich flavors of chocolate brownie and creamy pumpkin cheesecake. Perfect for fall gatherings or any occasion, this indulgent treat promises to enchant your taste buds with its layered goodness. With its delightful aroma and stunning presentation, it will surely become a favorite at your dessert table.
Ingredients
Scale
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- For the brownie layer, mix melted butter and sugars until combined. Stir in cocoa powder, eggs, and vanilla until smooth. Fold in chocolate chips.
- Pour half of the brownie batter into the prepared pan and bake for 15 minutes.
- While baking, beat cream cheese until smooth. Mix in pumpkin puree, sugar, eggs, vanilla, cinnamon, and nutmeg until well blended.
- Remove brownies from the oven and pour the pumpkin cheesecake mixture over them. Dollop remaining brownie batter on top.
- Bake for an additional 30-35 minutes until set. Cool completely before refrigerating for at least four hours.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg