DARK CHOCOLATE MARBLED PUMPKIN CHEESECAKE ON A BROWNIE CRUST
Make and share this Dark Chocolate Marbled Pumpkin Cheesecake on a Brownie Crust recipe from Food.com.
Provided by JamesDeansGirl
Categories Cheesecake
Time 7h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Make the crust: Heat oven to 325*F. Lightly butter a 9" springform pan.
- In a medium saucepan, melt the butter with the chocolate over low heat, stirring constantly, until melted and smooth.
- Remove pan from heat and cool slightly; stir in the sugar and egg until blended.
- In a small bowl, whisk the flour, baking powder, and salt; add to the chocolate mixture and mix until combined.
- Spread batter in the prepared pan and smooth top with a spatula; bake 10 minutes, or until risen and dry to the touch. Let cool completely.
- Wrap the outside of the springform pan in a large sheet of foil. Leave the oven on.
- Make the cheesecake: Melt the chocolate, stirring, until smooth; set aside.
- In a large bowl, using an electric mixer on medium speed, beat the cream cheese until smooth.
- Add sugar and beat until light and fluffy.
- Add the eggs, 1 at a time, beating well after each addition; blend in the cornstarch and vanilla.
- Add 1 cup of the cheesecake batter to the melted chocolate; stir until well blended.
- Beat the pumpkin, cinnamon, nugmeg, and cloves into the remaining batter.
- Pour 3/4 of the pumpkin batter over the crust.
- Pour the chocolate batter over the pumpkin batter. (If the chocolate batter is too thick to pour easily, heat in the microwave for 10 seconds.).
- Spoon the remaining pumpkin batter over the chocolate batter; use a table knife to make a few decorative swirls. Do not overswirl.
- Set the pan in a medium roasting pan; add enough hot water to the roasting pan to reach halfway up the sides of the springform.
- Bake the cheesecake in the water bath in the center of the oven for 90 minutes, or until firm around the edges but slightly jiggly in the center.
- Turn the oven off, prop the door open a few inches, and let the cake stand in the water bath for 1 hour, or until completely set.
- Remove cake from the water bath and refrigerate at least 4 hours. Remove the foil and sides of springform; transfer cake to a platter, cut and serve.
- If desired, serve with a drizzle of caramel, or a mocha fudge sauce.
Nutrition Facts : Calories 363.5, Fat 25.8, SaturatedFat 15.6, Cholesterol 160.7, Sodium 301, Carbohydrate 26.9, Fiber 0.6, Sugar 21.7, Protein 7.4
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rhovz bham
[email protected]This cheesecake is also low-carb, which is perfect for people on a keto diet.
Lydia Chan
[email protected]This cheesecake is gluten-free, which is great for people with celiac disease or gluten intolerance.
Fawad Khan
[email protected]I'm allergic to chocolate, so I had to make this cheesecake without it. It was still good, but I missed the chocolate flavor.
Sakibu Yahuza
[email protected]This recipe is way too complicated. I'm not a professional baker and I don't have the time or patience for this.
Howa Kowa
[email protected]This cheesecake was a complete disaster. It was burnt on the outside and raw on the inside. I had to throw it away.
Asaph Johnmark
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out. It was too runny and didn't set properly.
Zain Yaqub
[email protected]The cheesecake didn't turn out as I expected. It was a bit dry and crumbly. I'm not sure what I did wrong.
Sahir Ali raza
[email protected]The cheesecake was a bit dense for my liking, but the flavor was good. I think I would try a different recipe next time.
Rohit Chetri
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
A Ghaffar9 Ghaffar9
[email protected]I love the combination of chocolate and pumpkin in this cheesecake. It's the perfect fall dessert.
Gaming Of Aryan
[email protected]This cheesecake is so rich and decadent, it's perfect for a special occasion. The chocolate swirl adds a nice touch of flavor.
Beauty Vera
[email protected]I made this cheesecake for a potluck and it was a huge success. Everyone loved it, and I even got requests for the recipe. I will definitely be making this again.
randy beckwith
[email protected]This cheesecake was a bit more work than I expected, but it was worth it. The end result was a stunning and delicious cheesecake that was perfect for a special occasion.
Khan amin
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly. It was creamy and smooth, with a delicious chocolate swirl. The brownie crust was the perfect finishing touch.
Carinton Owiti
[email protected]This cheesecake was easy to make and turned out beautifully. The flavors were well-balanced and the crust was the perfect consistency. I would definitely recommend this recipe.
Isabelle Belle
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he had ever eaten. The crust was the perfect combination of crunchy and chewy, and the cheesecake filling was creamy and smooth. I will definitely b
Anthony Davis
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The combination of dark chocolate, pumpkin, and brownie crust was divine. The cheesecake was creamy and smooth, and the crust was perfectly chewy. I will definitely be making this again.