It’s the ultimate fusion of rich chocolate and autumnal flavors with this Brownie Bottom Pumpkin Cheesecake. A luscious dark chocolate brownie forms the base, providing a decadent contrast to the silky, spiced pumpkin cheesecake layered on top. To elevate this dessert even further, it’s crowned with a delicate Swiss meringue, toasted to golden perfection. Whether for a festive gathering or a cozy night in, this dessert promises to be a show-stopping centerpiece that’s as impressive as it is delicious. Makes 12-16 slices.
INGREDIENTS
Brownie Layer.
6 oz high-quality bittersweet or dark chocolate, chopped
2 oz unsweetened chocolate, chopped
1 ½ sticks unsalted butter
1 ½ cups sugar
2 tsp vanilla
3 large eggs, plus 2 egg yolks, room temperature
1 teaspoon salt
1 cup all-purpose flour
Cheesecake Layer
2 packages 8-ounce cream cheese, room temperature
½ cup sugar
¾ cup canned pumpkin
2 large eggs
½ tsp vanilla
½ tsp of cinnamon
¼ tsp of ginger
2 tbsp flour
Swiss Meringue Topping
4 large egg whites
1 cup superfine* sugar or granulated
Pinch kosher salt
2 tsp vanilla extract
*Superfine sugar dissolves faster than granulated. You can find it at specialty grocery stores or make your own by running white sugar in a food processor until ground very fine, about 2 minutes.
Preheat oven to 350°F. Butter and flour a 9-inch round springform pan.
Prepare the Brownie Layer
In a double boiler or using a metal bowl set over simmering water (the bowl should not touch the water), melt the chocolate and butter over low heat, stirring, until smooth.
Remove the pan from heat and cool the mixture to lukewarm. Whisk in the sugar and vanilla. Add the eggs, one at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined.
Pour into the springform pan and smooth the top. Bake for 25-30 minutes or until a cake tester comes out with moist crumbs attached. Remove from the oven, leaving the oven on, and cool the brownie layer slightly while you make the cream cheese layer.
Prepare the Pumpkin Cheesecake Layer
In the bowl of an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, scraping down the sides often. Add the pumpkin and beat on medium until blended. Reduce to low speed and add the eggs, one at a time. When mixed, add in the vanilla, cinnamon, ginger, and flour, mixing on low and scraping down the sides until well combined.
Pour the cheesecake filling over the baked brownie base and smooth the top.
Bake for 40 to 45 minutes until the center is set. Set on a rack and cool for 30 minutes. Run a thin knife around the edge of the pan to loosen the cake and remove the springform. Cool completely, then cover and refrigerate for another hour, preferably overnight. One hour before serving, remove from the refrigerator and set aside to add the Swiss meringue.
Swiss Meringue Topping
(Swiss meringue is best when used immediately and served the same day.)
Right before you serve the cheesecake, combine the egg whites, sugar, and salt in the bowl of a stand mixer.
Bring a saucepan with a few inches of water to a simmer. Set the mixer bowl over the simmering water, ensuring the water does not touch the bottom of the bowl.
Gently stir the mixture until the egg whites are very warm to the touch (175˚F) and the sugar has dissolved about 4 minutes.
Add the bowl to a stand mixer fitted with a whisk attachment. Beat the meringue at medium to low speed until foamy, about 2 minutes.
Gradually increase the speed and beat until you achieve a stiff peak that droops only slightly when you lift the whisk and the bottom and sides of the bowl no longer feel warm to the touch, about 4 minutes. Add the vanilla extract and beat for a few seconds to mix it in.
Pipe with a piping bag or spread on the top of the cheesecake, making decorative swirls. If desired, use a kitchen torch to brown the edges of the topping or place under the oven broiler to brown (be careful not to over-brown in an oven).
For best results, enjoy your cheesecake immediately after adding the topping.
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