The dark chocolate and the pumpkin flavors are amazing paired together in this Dark Chocolate Brownie Pumpkin Cheesecake.
I bought a sugar pumpkin the other day when I was wandering around my favorite grocery store. I didn’t know what I would do with it but I knew I could come up with something great. While coming up with my idea, I made the pumpkin puree I would need to make whatever it was. I skimmed through all the pumpkin recipes on Pinterest. Well, not all. There are 10,000,000,000. I was looking for something that was different than allllll the others. The pumpkin cheesecakes looked good but there were so many. I thought on it a while and remembered that Granola Girl used to make a brownie cheesecake. I never got to taste her cheesecake, but I heard people rave about it. In my mind chocolate and pumpkin go hand in hand. So this would be a great combo! But of course I couldn’t just leave her brownie recipe alone either. I wanted dark chocolate. So I landed on Dark Chocolate Brownie Pumpkin Cheesecake.
And let me tell you IT IS DELICIOUS! This is one recipe you will not want to share with your kids. Lucy kiddingly suggested I share it with her and Jamie’s MOPS group. I instantly protested. The only reason I am sharing with Lucy and Jamie is because I cannot eat that much cheesecake alone. The Hardworking Husband doesn’t like dark chocolate, cheesecake or pumpkin.
- 3/4 cup special dark cocoa powder
- 1 1/2 cups sugar
- 1/2 cup butter, melted
- 1/4 cup oil
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp salt
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 1 cup pumpkin puree
- 3 eggs
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- Preheat oven to 325. Spray and flour a 9" spring form pan. Set aside
- In a bowl combine brownie ingredients. Pour into spring form pan. Bake for 25 minutes.
- In your stand mixer combine the cream cheese, sugar and vanilla.
- Add pumpkin, combine, add one egg at a time. Combine after each one.
- Add seasonings. Make sure you scrape the bottom of the bowl. Sometimes the cream cheese get stuck to the bottom.
- Once all combined pour over the brownie.
- Bake 60 - 70 minutes. It should rise to the top of pan but not go over. The center will still be a little jiggly.
- Remove from oven and allow to cool.
- Chill in refrigerator 8 hours or overnight.
- Serve with whipped cream, chocolate syrup and/or caramel drizzle
- Wilton Excelle Elite Non-Stick Springform Pan, 10-Inch
- KitchenAid 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer
- StarPack Basics Range Silicone Spatula Set of 2
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I had a slice for breakfast and I might just have to have a piece for dessert after dinner.