Pumpkin and October is simply an inseparable combination. Plus, as October is almost over, I’m getting a Halloween vibe, so I was in the mood for a black and orange combination. Dark Cocoa Pumpkin Brownie Cheesecake combines a delicious brownie full of chocolate and a creamy fall cheesecake. The crunchy brownie and the creamy cheesecake could also be considered as an inseparable combination. I upgraded my traditional brownie recipe with black cocoa, which makes the brownie less sweet and gives it a distinctive black color. The pumpkin cheesecake consists of pumpkin puree and autumn spices like cinnamon and nutmeg. The puree gives it a beautiful natural orange colour and the spices create just the right fall flavor. The combination of the bittersweet brownie and the soft spiced cheesecake will not only be suitable for a Sunday table but also as a dessert for a Halloween party.
- Brownie:
- 150 g dark chocolate
- 125 g butter
- 150 g sugar
- A pinch of salt
- 2 whole eggs
- 70 g all-purpose flour
- 15 g dark cocoa
- Pumpkin cheesecake layer:
- 200 g pumpkin puree
- 250 g mascarpone
- 1 egg
- 70 g crystal sugar
- 1 1/3 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1/3 teaspoon ground ginger
-
Brownie:
-
Melt chocolate, butter and sugar in water bath. Set it aside. Incorporate whole eggs, one at the time, then flour, cocoa and a pinch of salt in the mixture. Mix it and pour half of the batter into a pan covered with baking paper.
-
Pumpkin cheesecake layer:
-
In another bowl, whisk pumpkin puree with mascarpone, egg, sugar, cinnamon, nutmeg and ground ginger. Stir well.
-
Spread the cheesecake layer over the brownie batter.
-
Spoon the second part of the brownie batter over the top of the cheesecake layer. Smooth out and use a toothpick to create a marble pattern.
-
Bake at 180 degrees for about 40 minutes, or until the toothpick comes out with just a few crumbs (not completely dry as the brownies would be dried out).
- Baking pan – 20 x 30 cm
No Comments