Decadent Dark Chocolate Pumpkin Cheesecake on a Fudgy Brownie Base
Indulge in a rich and creamy dessert that perfectly marries the flavors of dark chocolate and pumpkin in this luscious cheesecake. Nestled on a fudgy brownie crust, this Decadent Dark Chocolate Pumpkin Cheesecake is a show-stopping treat suitable for any occasion. The subtle spices of pumpkin combine beautifully with the deep richness of dark chocolate, creating an irresistible finish that’s enhanced by a smooth, velvety texture. Serve it chilled, drizzled with caramel or chocolate sauce, for an exceptional treat that your guests will rave about.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Butter
4 tablespoons (Melted)
Bittersweet chocolate
2 ounces (Coarsely chopped)
Sugar
1/4 cup
Large egg
1 (Lightly beaten)
Flour
1/4 cup
Baking powder
1/2 teaspoon
Salt
1/8 teaspoon
Walnuts (optional)
1/4 cup (Chopped)
Bittersweet chocolate
4 ounces (Chopped)
Cream cheese
3 (8 ounce) packages (Softened)
Sugar
1 cup
Large eggs
4 (At room temperature)
Cornstarch
1 1/2 tablespoons
Vanilla extract
1 teaspoon
Canned pumpkin puree
16 ounces
Ground cinnamon
1/2 teaspoon
Grated fresh nutmeg
1/2 teaspoon
Ground cloves
1 pinch
Instructions
1
Preheat your oven to 325°F (160°C). Lightly butter a 9-inch springform pan, making sure to coat the sides well.
2
To make the brownie crust, combine the butter and bittersweet chocolate in a medium saucepan. Melt over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.
3
In a mixing bowl, stir in the sugar and lightly beaten egg into the chocolate mixture until well incorporated.
4
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mixture into the chocolate mixture until just combined. For added texture, feel free to mix in walnuts if desired.
5
Spread the brownie batter evenly into the prepared springform pan. Bake in the preheated oven for 10 minutes, or until the surface is set and dry to the touch. Allow the crust to cool completely while you prepare the cheesecake filling.
6
Wrap the outside of the springform pan in a large sheet of aluminum foil to prevent water from seeping in. Leave the oven on for later use.
7
For the cheesecake layer, melt the remaining bittersweet chocolate in a heatproof bowl, stirring until smooth, and set aside to cool slightly.
8
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth. Gradually add in the sugar and continue mixing until fluffy.
9
Add the eggs one at a time, mixing well after each addition, followed by the cornstarch and vanilla extract. Mix until completely smooth.
10
Scoop out 1 cup of the cheesecake mixture and blend with the melted chocolate until well combined.
11
In the remaining cheesecake batter, fold in the pumpkin puree along with cinnamon, nutmeg, and cloves, mixing until fully integrated.
12
Pour three-quarters of the pumpkin cheesecake batter over the cooled brownie crust, ensuring even distribution.
13
Spoon the chocolate cheesecake mixture over the top of the pumpkin batter. If the chocolate mixture is too thick, warm it slightly in the microwave for 10 seconds to make pouring easier.
14
Dollop the remaining pumpkin batter on top of the chocolate layer, then take a knife and gently swirl the two batters together for a marbled effect – be careful not to overmix.
15
Place the springform pan inside a larger roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
16
Bake in the center of the oven for about 90 minutes, or until the edges are firm but the center still jiggles slightly.
17
After baking, turn the oven off, prop the oven door open a few inches, and let the cheesecake sit in the water bath for 1 hour to cool gradually.
18
Remove the cake from the water bath and refrigerate for at least 4 hours, or overnight for best flavor. Once chilled, remove the foil and sides of the springform pan.
19
To serve, transfer the cheesecake to a platter and cut into slices. For an elegant touch, drizzle with caramel or rich mocha fudge sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the base of the Decadent Dark Chocolate Pumpkin Cheesecake?
The base of this cheesecake is a fudgy brownie crust made with bittersweet chocolate, butter, sugar, egg, and flour.
What temperature should the oven be set to for baking this cheesecake?
The oven should be preheated to 325°F (160°C) for both the crust and the cheesecake filling.
How long does the brownie crust need to bake before adding the filling?
The brownie batter should be baked for 10 minutes until the surface is set and dry to the touch.
What size springform pan is recommended for this recipe?
A 9-inch springform pan is recommended, and the sides should be well-coated with butter.
How do I prevent water from leaking into the springform pan during the water bath?
Wrap the outside of the springform pan in a large sheet of aluminum foil before placing it in the roasting pan.
How much cream cheese is required for the filling?
You will need three 8-ounce packages of softened cream cheese for the cheesecake layer.
What type of chocolate is used in both the crust and the filling?
The recipe calls for bittersweet chocolate; 2 ounces for the brownie base and 4 ounces for the cheesecake swirl.
How is the chocolate cheesecake layer created?
After making the main batter, scoop out 1 cup of the mixture and blend it with 4 ounces of melted bittersweet chocolate.
What spices are included in the pumpkin cheesecake layer?
The pumpkin layer is seasoned with ground cinnamon, grated fresh nutmeg, and a pinch of ground cloves.
How do I achieve the marbled effect on top of the cheesecake?
Dollop the remaining pumpkin batter over the chocolate layer and gently swirl the two batters together with a knife, taking care not to overmix.
What should I do if the chocolate cheesecake mixture is too thick to pour?
You can warm the chocolate mixture slightly in the microwave for 10 seconds to make it easier to pour and swirl.
What is the purpose of the roasting pan and hot water?
This creates a water bath (bain-marie) which helps the cheesecake bake evenly and prevents cracking.
How deep should the water bath be?
Add enough hot water to the roasting pan so that it reaches halfway up the sides of the springform pan.
How long does the cheesecake need to bake?
The cheesecake should bake for about 90 minutes in the center of the oven.
How can I tell if the cheesecake is finished baking?
The edges should be firm, but the center should still jiggle slightly when the pan is moved.
What is the proper way to cool the cheesecake after it finishes baking?
Turn off the oven, prop the door open a few inches, and let the cheesecake sit in the water bath for 1 hour to cool gradually.
How long must the cheesecake be refrigerated before serving?
Refrigerate the cheesecake for at least 4 hours, or overnight for the best flavor and texture.
Can I add nuts to this recipe?
Yes, 1/4 cup of chopped walnuts can be mixed into the brownie crust batter for added texture.
Are the eggs for the cheesecake batter used cold or at room temperature?
The 4 large eggs for the cheesecake filling should be at room temperature for better incorporation.
Does this recipe use fresh pumpkin or canned puree?
The recipe specifies using 16 ounces of canned pumpkin puree.
What are some suggested toppings for serving?
You can drizzle the slices with caramel or a rich mocha fudge sauce for an elegant finish.
What role does cornstarch play in the cheesecake filling?
1.5 tablespoons of cornstarch are added to help stabilize the filling and give it a smooth, velvety texture.
Should I remove the foil before refrigerating?
No, remove the foil and the sides of the springform pan only after the cheesecake has been fully chilled.
How many eggs total are needed for this entire recipe?
You will need a total of 5 eggs: 1 for the brownie crust and 4 for the cheesecake filling.
Is the brownie crust made with cocoa powder or melted chocolate?
The brownie crust is made with melted bittersweet chocolate and butter.
How much sugar is used in the cheesecake layer?
The cheesecake filling requires 1 cup of sugar, in addition to the 1/4 cup used in the brownie crust.
What is the recommended preparation for the butter in the crust?
The 4 tablespoons of butter should be melted along with the chocolate over low heat.
Should the cheesecake be served warm or cold?
This cheesecake should be served chilled for the best consistency and flavor.
How do I mix the cream cheese to avoid lumps?
Ensure the cream cheese is softened and beat it with an electric mixer on medium speed until creamy and smooth before adding other ingredients.
Can this cheesecake be described as a holiday dessert?
Yes, with its pumpkin and spice profile, it is a show-stopping treat perfect for fall and holiday occasions.