Dark Chocolate Marbled Pumpkin Cheesecake on a Brownie Crust

Recipe by JamesDeansGirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the crust: Heat oven to 325*F. Lightly butter a 9" springform pan.
  • In a medium saucepan, melt the butter with the chocolate over low heat, stirring constantly, until melted and smooth.
  • Remove pan from heat and cool slightly; stir in the sugar and egg until blended.
  • In a small bowl, whisk the flour, baking powder, and salt; add to the chocolate mixture and mix until combined.
  • Spread batter in the prepared pan and smooth top with a spatula; bake 10 minutes, or until risen and dry to the touch. Let cool completely.
  • Wrap the outside of the springform pan in a large sheet of foil. Leave the oven on.
  • Make the cheesecake: Melt the chocolate, stirring, until smooth; set aside.
  • In a large bowl, using an electric mixer on medium speed, beat the cream cheese until smooth.
  • Add sugar and beat until light and fluffy.
  • Add the eggs, 1 at a time, beating well after each addition; blend in the cornstarch and vanilla.
  • Add 1 cup of the cheesecake batter to the melted chocolate; stir until well blended.
  • Beat the pumpkin, cinnamon, nugmeg, and cloves into the remaining batter.
  • Pour 3/4 of the pumpkin batter over the crust.
  • Pour the chocolate batter over the pumpkin batter. (If the chocolate batter is too thick to pour easily, heat in the microwave for 10 seconds.).
  • Spoon the remaining pumpkin batter over the chocolate batter; use a table knife to make a few decorative swirls. Do not overswirl.
  • Set the pan in a medium roasting pan; add enough hot water to the roasting pan to reach halfway up the sides of the springform.
  • Bake the cheesecake in the water bath in the center of the oven for 90 minutes, or until firm around the edges but slightly jiggly in the center.
  • Turn the oven off, prop the door open a few inches, and let the cake stand in the water bath for 1 hour, or until completely set.
  • Remove cake from the water bath and refrigerate at least 4 hours. Remove the foil and sides of springform; transfer cake to a platter, cut and serve.
  • If desired, serve with a drizzle of caramel, or a mocha fudge sauce.
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