Brownie Pumpkin Cheesecake With Chocolate Fudge Sauce

Name: Brownie Pumpkin Cheesecake With Chocolate Fudge Sauce
Prep time: 1 h 20 min
Cook time: 1 h 35 min
Total time: 11 h 25 min
Yield: 12 slices
Ingredients: 1 box Brownie Mix; 2 eggs; ⅔ cup oil; ¼ cup water; ½ cup chocolate chips; ½ tsp instant coffee granules; 680 g cream cheese; 150 g white sugar; 283 g pumpkin puree; 1 tbsp cornstarch; 3 large eggs; 1 egg yolk; 1 tsp vanilla; ¼ tsp sea salt; ¾ tsp pumpkin spice; ¼ cup cream; 120 g white chocolate; ¼ cup heavy cream; ⅔ cup heavy or whipping cream; ¼ cup corn syrup; 1 espresso shot; 50 g white sugar; 67 g packed dark brown sugar; 30 g dutch cocoa powder; ¼ tsp kosher salt; 226 g semisweet chocolate; 2 tablespoons unsalted butter; 1 tsp vanilla

User Reviews

5.0

9 reviews

Excellent

Prep Time
1 hr 20 mins
Cook Time
1 hr 20 mins
Additional Time
8 hrs 30 mins
Total Time
11 hrs 25 mins
Servings
12 slices
Calories
867 kcal
Course
Dessert, Baked Goods
Cuisine
North American, American, Canadian

Brownie Pumpkin Cheesecake With Chocolate Fudge Sauce

Ursula Nguyen

Report

This Brownie Bottom Pumpkin Cheesecake with Chocolate Fudge Sauce is autumn decadence, in cheesecake form. A super chocolatey, fudgy brownie layer with a spiced and creamy pumpkin layer on top, plus a chocolate fudge sauce drizzle.EASY - This is an easy Halloween and Fall recipe. You can skip the white chocolate ganache layer for convenience. There is an overnight chilling recipe for the cheesecake.

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Ingredients

Servings

Brownie Bottom

1 box Brownie Mix I use the pillsbury halloween mix
2 eggs
⅔ cup oil
¼ cup water
½ cup chocolate chips
½ tsp instant coffee granules optional

Pumpkin Cheesecake Layer

680 g cream cheese 3 blocks / 24 oz
150 g white sugar ¾ cup
283 g pumpkin puree 10 oz
1 tbsp cornstarch
3 large eggs
1 egg yolk
1 tsp vanilla
¼ tsp sea salt
¾ tsp pumpkin spice
¼ cup cream

White Chocolate Ganache (optional)

120 g white chocolate
¼ cup heavy cream

Mocha Fudge Sauce (makes more than this recipe requires, store the rest in the fridge)

⅔ cup heavy or whipping cream
¼ cup corn syrup
1 espresso shot
50 g white sugar ¼ cup
67 g packed dark brown sugar ⅓ cup
30 g dutch cocoa powder ¼ cup
¼ tsp kosher salt
226 g semisweet chocolate chopped bar or chips
2 tablespoons unsalted butter
1 tsp vanilla

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Instructions

Brownie Layer

Preheat the oven to 350°F / 180°C. Line a 9 inch springform pan (at least 3 inches in height) with parchment paper.
Prepare the brownie batter according to package instructions, but do not add any additions (like sprinkles).
Dissolve coffee granules in 2 tsp of warm water and mix this into the brownie batter. Fold in the chocolate chips.
Pour the batter into the prepared cake tin and bake in the preheated oven for 35 minutes.
Let it cool slightly. Lower oven temp. to 300°F.

Pumpkin Cheesecake Layer

Using a hand beater, whip the cream cheese and sugar together until creamy and smooth.
Add the pumpkin puree, cornstarch, eggs, egg yolk, salt, cream, pumpkin spice and vanilla to the cheesecake batter and mix on medium speed until all the ingredients are combined. Do not overbeat.
Using a spatula, fold the mix to ensure the batter is smooth and well mixed.
Pour this on top the of the slightly cooled brownie layer.
Bake in preheated (300°F) oven for 1 hour, until the cheesecake is set, but slightly wobbly in the middle when you gently shake it.
Turn off the oven and let the cheesecake cool inside the oven while leaving the door ajar.
Remove the cheesecake from the oven, cover and refrigerate for at least 4 hours, preferably overnight.
Peel off the parchment paper to decorate and serve.

White chocolate Ganache (optional)

Heat the white chocolate and cream together in the microwave in 30 second bursts, while stirring in between, until the chocolate chips have melted.
Mix until you have a smooth white chocolate ganache. Let it cool slightly.
Using an angled spatula, coat the side of the chilled cheesecake with a thin layer of white chocolate ganache.

Chocolate Fudge Sauce

Place all the ingredients, except for the chocolate chips and butter, in a saucepan.
Heat the pan on medium-high heat and whisk the mix to melt the sugar and cocoa powder.
Bring the mix to a boil.
Reduce the heat to medium and let it simmer for about 5 minutes.
Remove from the heat and stir in the chopped chocolate and butter.
Pour the chocolate into a glass jar and let it cool completely before using.

Brownie Bottom Cheesecake Decoration

Drizzle chocolate fudge sauce along the edge and sides of the cheesecake to create a drip down effect. Drizzle the sauce in a thin stream to form a “cobweb” on the surface of the cheesecake (for a Halloween decoration).
Sprinkle Halloween funfetti on top.
Slice with a warm knife for clean edges and serve (with or without whipped cream). Enjoy!

Nutrition Information

Show Details

Serving 1slice Calories 867kcal (43%) Carbohydrates 77g (26%) Protein 11g (22%) Fat 59g (91%) Saturated Fat 26g (130%) Polyunsaturated Fat 6g Monounsaturated Fat 22g Trans Fat 1g Cholesterol 163mg (54%) Sodium 449mg (19%) Potassium 352mg (10%) Fiber 3g (12%) Sugar 57g (114%) Vitamin A 4920IU (98%) Vitamin C 1mg (1%) Calcium 124mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 867 kcal

% Daily Value*

Serving	1slice
Calories	867kcal	43%
Carbohydrates	77g	26%
Protein	11g	22%
Fat	59g	91%
Saturated Fat	26g	130%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	22g	110%
Trans Fat	1g	50%
Cholesterol	163mg	54%
Sodium	449mg	19%
Potassium	352mg	7%
Fiber	3g	12%
Sugar	57g	114%
Vitamin A	4920IU	98%
Vitamin C	1mg	1%
Calcium	124mg	12%
Iron	4mg	22%