Delicious Pumpkin Cheesecake Brownie5 (1)
Autumn has finally swept in, wrapping us in the cozy embrace of crisp air and golden leaves. It’s the season of warm spices, comfort baking, and, of course, the undeniable star of the show: pumpkin. As someone who can’t resist the pull of seasonal ingredients, I find myself craving that distinct flavor everywhere, especially in desserts 🤗.
Pumpkin Cheesecake Brownie
Difficulty: Easy18-22
Cm30
minutes35
MinThis wonderful autumn 🍂 dessert combines two confectionery hits – brownie and cheesecake. The result is a moist cake with a super-rich taste of chocolate and a set of pumpkin pie spices. The pumpkin cheesecake layer itself perfectly sets off and softens the rich taste of the chocolate base.
Ingredients
- BROWNIE
Butter 86 grams
Dark chocolate 50 grams
Eggs 1.3 pcs
Sugar 110 grams
Vanilla extract 1 gram
Salt 0.15 tsp.
Cocoa powder 20 grams
Wheat flour 77 grams
- CHEESECAKE
Pumpkin puree 110 grams
Cream cheese 135 grams
Sugar 50 grams
Eggs 0.7 pcs
Ground cinnamon 0.3 tsp.
Ground dry ginger 0.3 tsp.
Ground cloves 0.08 tsp.
Directions
- Prepare the chocolate layer. Melt the chocolate with butter in a water bath or microwave in 20 seconds intervals.
- Add sugar, vanilla, salt and eggs, mix with a whisk until smooth.
- Add the sifted flour with cocoa and knead the dough. It will not be too thick.
- For the cheesecake layer, mix the cream cheese with sugar until smooth.
- Add the egg and mix again.
- Add the pumpkin puree and spices. Mix until smooth.
- Place the chocolate dough in a parchment-lined form. Top with the pumpkin-cheese mixture.
- Sprinkle with chopped chocolate or chocolate drops.
- Place in preheated oven at 160 degrees and bake for about 35-40 minutes. The top should set but not brown.
- Let the finished dessert cool in the pan, then carefully remove it, remove the parchment and cut into portions.
Tips & Tricks
- For the pumpkin puree, you can use a freshly self-made or frozen puree. For the freshly made, take about 300 gr of pumpkin, cut into pieces and place in the oven (180-200 degrees) until soft (~15 min), then puree baked pieces and use straight away.
This is the pumpkin type I prefer using:
