Marbled Pumpkin Cheesecake with a Brownie Crust

Name: Marbled Pumpkin Cheesecake with a Brownie Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons baking powder; 57 grams bittersweet chocolate, coarsely chopped; 113 grams bittersweet chocolate, chopped; 454 grams cups canned pumpkin puree; 1 teaspoons cinnamon; 2 Tbsps cornstarch; 680 grams cream cheese, softened; 1 large egg, lightly beaten; 4 larges eggs, at room temperature; 59 milliliters all-purpose flour; 1 pinch Pinch of ground cloves; 1 teaspoons freshly grated nutmeg; 0 teaspoons salt; 59 milliliters sugar; 237 milliliters sugar; 4 Tbsps unsalted butter; 1 teaspoon pure vanilla extract; 59 milliliters finely chopped walnuts

You can never have too many American recipes, so give Marbled Pumpkin Cheesecake with a Brownie Crust a try. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 32g of fat, and a total of 460 calories. This recipe serves 12. If you have sugar, cream cheese, ground cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

MAKE THE CRUST: Preheat the oven to 32

Ingredients you will need

Crust

Equipment you will use

Oven

Lightly butter a 9-inch springform pan. In a medium saucepan, melt the butter with the chopped chocolate over low heat, stirring constantly.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Springform Pan

Sauce Pan

Remove the melted chocolate mixture from the heat and let it cool slightly, then stir in the sugar and the lightly beaten egg until blended.

Ingredients you will need

Chocolate

Sugar

Egg

In a small bowl, whisk the flour with the baking powder and salt.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add the dry ingredients to the melted chocolate mixture. Stir the chopped walnuts into the brownie batter.

Ingredients you will need

Walnut Pieces

Chocolate

Spread the batter in the prepared springform pan and smooth the surface with a spatula.

Ingredients you will need

Spread

Equipment you will use

Springform Pan

Spatula

Bake for 10 minutes, or until risen and dry to the touch.

Equipment you will use

Oven

Let cool completely. Wrap the outside of the pan in a large sheet of foil. Leave the oven on.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Oven

Frying Pan

MAKE THE CHEESECAKE: In a medium glass bowl, melt the chopped chocolate in a microwave oven on high for about 1 minute, stirring halfway through. In a large bowl, using an electric mixer, beat the cream cheese until smooth.

Ingredients you will need

Cream Cheese

Chocolate

Equipment you will use

Hand Mixer

Microwave

Bowl

Oven

Add the sugar and beat until light and fluffy.

Ingredients you will need

Sugar

Add the eggs, 1 at a time, beating well between additions. Beat in the cornstarch and vanilla.

Ingredients you will need

Corn Starch

Vanilla

Egg

Add 1 cup of the cheesecake batter to the melted chocolate and stir until well blended. Beat the pumpkin puree and the cinnamon, nutmeg and cloves into the remaining cheesecake batter.

Ingredients you will need

Canned Pumpkin

Chocolate

Cinnamon

Clove

Nutmeg

Pour three-fourths of the pumpkin cheesecake batter over the brownie crust.

Ingredients you will need

Pumpkin

Crust

Pour the chocolate batter on top of the pumpkin cheesecake batter. If the chocolate batter is too thick to pour easily, heat it in a microwave oven on high for 10 seconds. Spoon the remaining pumpkin cheesecake batter on top of the chocolate batter. Use a table knife to make a few decorative swirls: Do not overswirl.

Ingredients you will need

Chocolate

Pumpkin

Equipment you will use

Microwave

Knife

Oven

Set the springform pan in a medium roasting pan.

Equipment you will use

Springform Pan

Roasting Pan

Add enough hot water to the roasting pan to reach halfway up the side of the springform pan.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Roasting Pan

Bake the pumpkin cheesecake in the hot water bath in the center of the oven for 1 1/2 hours, or until it is firm around the edges but slightly jiggly in the center. Turn the oven off, prop the door several inches open and let the cheesecake stand in the water bath in the warm oven for 1 hour, or until it is completely set.

Ingredients you will need

Pumpkin

Water

Equipment you will use

Oven

Remove the marbled pumpkin cheesecake from the water bath and refrigerate it until thoroughly chilled, at least 4 hours or overnight.

Ingredients you will need

Pumpkin

Water

Remove the foil and springform pan ring from the cheesecake. Carefully transfer the cheesecake to a platter, cut into wedges and serve.

Equipment you will use

Springform Pan