Johlene Orton Travels Europe

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Brownie Pumpkin Spice Cheesecake|Fall Recipe

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Brownie Pumpkin Spice Cheesecake

Brownie Pumpkin Spice Cheesecake

Made with rich chocolate brownies topped with baked pumpkin cheesecake flavored with pumpkin spice. Delicious!

This cheesecake is simply perfect for Autumn (Fall)! Imagine this.. chewy dark chocolate brownies, creamy pumpkin spice cheesecake, topped with rich sweet & sticky caramel sauce and when you thought it couldn´t possibly get better, liquidy melted chocolate over the top…



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Brownie Pumpkin Spice Cheesecake

Brownie Pumpkin Spice Cheesecake

Ingredients

    for the BROWNIE base:
  • 145 g unsalted butter
  • 1 1/4 cups (250 g) granulated sugar
  • 3/4 cup plus 2 tablespoons (65 g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract/essence
  • 2 large eggs (cold)
  • 1/2 cup (70 g) all-purpose flour
    • for the PUMPKIN SPICE cheesecake:
  • 300g full cream cream cheese at room temperature
  • 2 L eggs at room temperature
  • ½ cup pumpkin puree (I cooked mine for approximately 20 minutes and drained it well)
  • ½ cup sugar
  • 1 teaspoon vanilla essence
  • 2 teaspoons pumpkin spice (to make your own pumpkin spice mix: 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg & ? teaspoon ground clove)
  • 6 tablespoons sifted flour
    • for decoration:
  • caramel sauce (as much as you like)
  • 100g melted dark chocolate (melt for 30 second intervals in the microwave until completely melted, takes about 2 minutes)

Instructions

    for the BROWNIE base:
  1. Position an oven rack in the lower third of the oven and heat to 325ºF/163ºC). Line the bottom and sides of an 8-inch (20cm) round baking mold with parchment paper and melted butter. Add enough water to a medium saucepan so that it is 1 inch (2.5cm) deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder and the salt in a medium heat-safe bowl. Rest bowl over simmering water (if the bottom of the bowl touches the water, remove a little water). Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.
  2. Stir in the vanilla with a wooden spoon, now add the eggs 1 x 1. When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. The batter will be quite thick). Spread evenly in the mold. Bake for 30 minutes.
  3. Important note: the brownie recipe in the original version was not successful therefore I changed this recipe to my brownie recipe.
    4. for the PUMPKIN SPICE cheesecake:
  4. While your brownies are baking, mix your cheesecake filling ingredients together (less the flour) and when well blended and creamy (about 3 minutes at medium-high speed), add the flour. Don´t overmix at this stage. When your brownies are baked increase your oven temperature to 350ºF/175ºC, pour the cheesecake batter over the baked brownies and bake for 1 hour. Let cool completely. Let it set further in the fridge overnight (or at least 3-4 hours). When ready to serve, remove from the tin by using a sharp knife submerged in hot water (remember to remove the wax paper at the bottom too). Top with homemade caramel sauce click here for my recipe and melted dark chocolate (I added some chopped nuts too but this is completely optional).
https://johleneorton.com/brownie-pumpkin-spice-cheesecake/

I´m a big fan of pumpkin spice with or without pumpkin.. I just love the smells of cinnamon, cloves, ginger & nutmeg.. it gives me that homey feeling.. homey or homie.. is there even a word like that? “hey homey” lol


If pumpkin spice is your thing, these Pumpkin Spice Latte Cupcakes will call your name!

Pumpkin spice latte cupcakes based on the popular Starbucks pumpkin spice latte

See you guys next time! 

Johlene

xoxo



Comments

  2. Lisa @ Fun Money Mom says

    This looks so amazing that I’d be scared to make it because I’d eat the whole thing! What an awesome recipe…I’ve pinned it because I’m going to take my chances and make it anyway…LOL
    Thanks so much for sharing at Share The Wealth Sunday!
    xoxo
    Lisa

    Reply

  3. Jo says

    Hihi!

    There is no link to the caramel sauce. Would you mind supplying one?
    Thank you for the recipe! I got it from a UK friend who shared it on her FB page.
    Cheers!!!

    Reply

  17. Marta Cris says

    wowww qué receta más rica!!!! me encantan los postres de calabaza y todavía no he hecho ninguno pero no tardaré mucho en hacer, muy buena pinta. un beso!

    Reply

  19. Aisha says

    Esto es una delicia!!! Oye, si me voy de vecina tuya podría porbar tus elaboraciones para darles el visto bueno 😛 jajajajaja
    xoxo

    Reply

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