Pumpkin & brownie cheesecake

Ingredients

Brownie Base

80 grams (2.8 ounces) bitter chocolate
120 grams (4.2 ounces, 1/2 cup) butter
130 grams (4.6 ounces, 2/3 cup) sugar
2 large eggs
70 grams (2.5 ounces, 1/2 cup) flour
50 grams (1.8 ounces, 1/2 cup) chopped walnuts

Cheesecake

400 grams (14.1 ounces, 1 3/4 cups) pumpkin puree
500 grams (17.6 ounces, 2 cups + 4 tablespoons) cream cheese
150 grams (5.3 ounces, 2/3 cup) whipping cream
160 grams (5.6 ounces, 3/4 cup + 1 tablespoon) sugar
4 large eggs
zest of 1 orange
0.5 teaspoons ground cinnamon
0.25 teaspoons ground nutmeg

Equipment

Mixing Bowls
You'll need a couple of bowls – one for your brownie base and one for your cheesecake filling. Make sure they are large enough to mix the ingredients properly without splashing.
Electric Mixer or Whisk
An electric mixer can make the process easier and faster, especially when combining the cream cheese and pumpkin puree. But a good old whisk will do the job if you prefer a manual touch!
Baking Pan
A standard 9-inch square pan or a springform pan works well. Line it with parchment paper for easy removal.
Oven
Preheat and maintain the correct temperature for baking. An oven thermometer can be handy to ensure accuracy.

Instructions

Step 1

1. Preheat your oven to 356°F (180°C). It's important to preheat the oven to ensure even baking.

Step 2

2. In a heatproof bowl over simmering water, melt together 80 grams (2.8 ounces) of bitter chocolate and 120 grams (4.2 ounces, 1/2 cup) of butter. Stir constantly until smooth. This method prevents the chocolate from burning.

Step 3

3. Remove from heat and stir in 130 grams (4.6 ounces, 2/3 cup) of sugar until well combined.

Step 4

4. Beat in 2 large eggs, one at a time, mixing well after each addition.

Step 5

5. Fold in 70 grams (2.5 ounces, 1/2 cup) of flour until just combined.

Step 6

6. Gently stir in 50 grams (1.8 ounces, 1/2 cup) of chopped walnuts.

Step 7

7. Pour the batter into a prepared baking mold.

Step 8

8. Bake in the preheated oven for about 20 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let it cool completely.

Step 9

9. For the cheesecake layer, in a large bowl, combine 500 grams (17.6 ounces, 2 cups + 4 tablespoons) of cream cheese at room temperature and 400 grams (14.1 ounces, 1 3/4 cups) of pumpkin puree. Mix on low speed or with a whisk until well blended. Ensure cream cheese is at room temperature to avoid lumps.

Step 10

10. Add 150 grams (5.3 ounces, 2/3 cup) of whipping cream and mix well.

Step 11

11. Beat in 4 large eggs, one at a time, mixing gently to avoid incorporating too much air.

Step 12

12. Stir in the zest of 1 orange, 0.5 teaspoons of ground cinnamon, and 0.25 teaspoons of ground nutmeg.

Step 13

13. Pour the cheesecake mixture over the brownie base.

Step 14

14. Bake at 284°F (140°C) for about 90 minutes. After about 50 minutes, check to see that the cheesecake has set around the edges but still jiggles slightly in the center when you tap the side of the pan.

Step 15

15. Turn off the oven and let the cheesecake cool inside with the door slightly ajar. This prevents cracks on the surface of the cheesecake.

Step 16

16. Once cooled, remove from the oven and let sit at room temperature until completely cool.

Step 17

17. Store the cheesecake in the refrigerator for several hours or overnight before serving. Chilling it ensures the perfect texture.

Servings

Once you have your Pumpkin Cheesecake Brownie ready, it's time to think about serving. While it's absolutely divine on its own, there are a few ways to take this dessert to the next level.

Serve it chilled: After allowing the brownie to cool completely, refrigerate it for a couple of hours. A cold slice of this dessert is incredibly refreshing and enhances the flavor. 🍰

Add a dollop of whipped cream: A generous swirl of homemade or store-bought whipped cream adds lightness and a touch of sweetness. 💕

Top with caramel sauce: Drizzle warm caramel sauce over your brownie slice for a gooey, autumnal treat that pairs perfectly with the pumpkin spice. 🍂

Pair with a hot drink: Serving your Pumpkin Cheesecake Brownie with a cup of hot coffee, tea, or even spiced cider can create a cozy, indulgent experience. ☕

Variations

Gluten-Free Variation 🌾🚫
To make this delicious treat gluten-free, simply substitute the all-purpose flour in the brownie base with a gluten-free flour blend. Ensure your baking powder is also gluten-free.

Vegan Variation 🥗🚫
Making this recipe vegan-friendly is easier than you think! Replace the butter in the brownie base with vegan butter or coconut oil. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to replace each egg. For the cheesecake filling, use a dairy-free cream cheese and whipping cream (coconut cream works great!) and a suitable egg replacement such as vegan yogurt or commercial egg replacer.

Faq

How do I know when my brownie base is done baking?
The brownie base is done when a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter.
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly! Just make sure it's pure pumpkin and not spiced pumpkin pie filling.
Is it okay to use a glass baking dish?
Yes, but note that glass dishes might require a longer baking time. Keep an eye on the cheesecake filling for doneness.
How to prevent cracks in the cheesecake layer?
To avoid cracks, bake the cheesecake at a low temperature and avoid over-mixing your ingredients. Cooling it gradually can also help.
Can I freeze this dessert?
Absolutely! Wrap it tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight before serving.
Can I make this recipe in advance?
Yes, this dessert can be made a day ahead and stored in the refrigerator. It actually tastes better the next day as the flavors meld together!