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Marbled Pumpkin Cheesecake with Brownie




Source of Recipe


Ross


List of Ingredients




Crust:
4 tbsp. unsalted butter or margarine
2 oz. bittersweet chocolate, coarsely chopped
1/4 cup sugar
1 large egg, lightly beaten
1/4 cup all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
1/4 cup finely chopped walnuts
Cheeseccke
4 oz, bittersweet chocolate, chopped
1-1/2 lb. cream cheese, softened
1 cup sugar
4 large eggs, at room temperature
1-1/2 tbsp. cornstarch
1 tsp. vanilla extract
2 cups (16 oz.) canned pumpkin purèe
1/2 tsp. each cinnamon, nutmeg
pinch ground cloves

Recipe



Crust: Heat oven to 325ºF (165ºC).. Lightly butter a 9" springform pan. In a medium saucepan, melt butter with chopped chocolate over low heat, stirring constantly. Remove melted chocolate mixture from heat and let it cool slightly, then stir in sugar and lightly beaten egg until blended. In a small bowl, whisk flour with baking powder and salt. Add dry ingredients to melted chocolate mixture. Stir chopped walnuts into brownie batter. Spread batter in springform pan and smooth surface with a spatula. Bake 10 minutes, until risen and dry to touch. Let cool completely. Wrap outside of pan in a large sheet of foil. Leave oven on. Cheesecake: In a medium glass bowl, melt chopped chocolate in a microwave oven on high for about 1 minute, stirring halfway
through. In a large bowl, using an electric mixer, beat cream cheese until smooth. Add sugar and beat until light and fluffy. Add eggs, 1 at a time, beating well between additions. Beat in cornstarch and vanilla. Add 1 cup cheesecake batter to melted chocolate and stir until well blended. Beat pumpkin purèe and
cinnamon, nutmeg and cloves into remaining cheesecake batter. Pour 3/4 pumpkin cheesecake batter over brownie crust. Pour chocolate batter on top of pumpkin cheesecake batter. If chocolate batter is too thick to pour easily, heat it in a microwave oven on High 10 seconds. Spoon remaining pumpkin cheesecake batter on top of chocolate batter. Use a knife to make a few decorative swirls: Do not over-swirl. Set springform pan in a medium roasting pan. Add enough hot water to roasting pan to reach halfway up side of pan. Bake pumpkin cheesecake in hot water bath in center of oven 1-1/2 hours, or until it is firm around edges, but slightly jiggly in center. Turn oven off, prop door several inches open. and let cheesecake stand in water bath in warm oven 1 hour, until it is completely set. Remove marbled pumpkin cheesecake from water bath and refrigerate it until thoroughly chilled, 4 hours or overnight. Remove foil and springform pan ring from cheesecake. Carefully transfer cheesecake to a platter, cut into wedges and serve. Makes 12 servings