Best 2 Dark Chocolate Marbled Pumpkin Cheesecake On A Brownie Crust Recipes

Indulge in a symphony of flavors with our dark chocolate marbled pumpkin cheesecake on a brownie crust. This decadent dessert combines the rich, velvety texture of cheesecake with the indulgent sweetness of chocolate and the warm, autumnal flavors of pumpkin. With a brownie crust that provides a sturdy base and a luscious marbled filling, this cheesecake is a true masterpiece that will impress your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

MARBLED WHITE CHOCOLATE CHEESECAKE

Marbled White Chocolate Cheesecake image

Melted white and dark chocolates are each stirred into half of a rich cheesecake batter, then swirled together for a pretty marbleized look.

Provided by My Food and Family

Categories Dairy

Time 4h55m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1-1/2 cups crushed chocolate wafer cookies
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
3 egg s
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted

Steps:

Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crushed wafers and butter. Press firmly onto bottom of pan. Bake 10 minutes.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the cream cheese mixture; place in small bowl. Add melted semi-sweet chocolate; stir until well blended. Add melted white chocolate to remaining cream cheese mixture; mix well. Spoon semi-sweet and white chocolate mixtures alternately over crust. Swirl with knife to marbleize.
Bake 40 minutes or until center is almost set. Run small knife or spatula around side of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 430, Fat 31 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 125 mg, Sodium 360 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 24 g, Protein 7 g

MARBLED PUMPKIN CHEESECAKE

Marbled Pumpkin Cheesecake image

A gingersnap crust pairs well with the pumpkin and cream cheese filling. -Judy Shatzer, Upper Strasburg, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 14 servings.

Number Of Ingredients 17

Ingredients

1 cup finely crushed gingersnaps (about 20 cookies)
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons cornstarch, divided
1 cup sour cream
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs, room temperature
1 teaspoon lemon juice
3/4 cup canned pumpkin
3 tablespoons dark brown sugar
1 tablespoon molasses
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Steps:

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10-15 minutes or until set. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and 2 tablespoons cornstarch until smooth. Beat in the sour cream, vanilla and salt. Add eggs; beat on low speed just until combined. Transfer 3-1/2 cups filling to a small bowl; stir in lemon juice and set aside., Add the pumpkin, brown sugar, molasses, spices and remaining cornstarch to the remaining filling; reserve 1/2 cup. Pour pumpkin filling over crust. Top with plain filling. Cut through filling with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan in a large baking pan. Add 1 in. hot water to larger pan. , Bake at 325° for 70-75 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 423 calories, Fat 30g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 349mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 8g protein.

Tips:

For a richer flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
To prevent the cheesecake from cracking, bake it in a water bath.
Allow the cheesecake to cool completely before serving. This will help it to set properly.
Garnish the cheesecake with whipped cream, chocolate shavings, or fresh berries before serving.
Store the cheesecake in the refrigerator for up to 3 days.

Conclusion:

This dark chocolate marbled pumpkin cheesecake on a brownie crust is a delicious and decadent dessert that is perfect for any occasion. The combination of rich chocolate, creamy pumpkin, and sweet brownie crust is sure to please everyone. With its stunning presentation and amazing flavor, this cheesecake is sure to be a hit at your next party or gathering.