Marbled Pumpkin Cheesecake With a Brownie Crust Recipe
Marbled Pumpkin Cheesecake With a Brownie Crust
Rated 5.0 stars by 1 users
Servings
24
Prep Time
25 minutes
Cook Time
45 minutes
Calories
162
The combination of pumpkin and chocolate will surely please everyone at the table. Best of all, Marbled Pumpkin Cheesecake is so easy to make, and you can prepare it ahead of time.
Kitchen Science
Ingredients
1 box Brownie mix
1 large Egg
- ¼ cup Water
½ cup Canola oil
2 packages (8 oz.) Cream cheese softened
1 cup Granulated sugar
1 cup Pumpkin puree
1 tsp. Vanilla extract
2 tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Ground ginger
½ tsp. Ground cloves
¼ cup All-purpose flour
2 large Eggs
For the Brownies:
For the Pumpkin Cheesecake:
Directions
Set the oven's temperature to 350 ºF. Prepare a 9" x 13" pan with foil or foil-lined parchment paper and spritz with non-stick baking spray.
- Combine the egg, water, oil, and dry brownie mix. Set aside ⅔ cup of the brownie batter, then spread the remaining batter in the bottom of the prepared pan.
- In a mixing bowl, mix the cream cheese until creamy, then add sugar and beat again until you reach the consistency needed.
- Add the spices, vanilla, flour mix, and pumpkin, then mix until creamy.
- Add the eggs and whisk gently until well combined with the cheesecake batter.
- Evenly spread the pumpkin cheesecake on top of the brownie batter.
- Top the cheesecake with the reserved brownie batter in small spoonfuls.
Use a butter knife or stick to swirl the brownies and cheesecake gently.
- Bake it for about 50 minutes.
Take it out of the container and let it cool on a wire rack for an hour, then store it in the refrigerator until chilled completely.
If desired, serve it with Cool Whip, sprinkles, and pumpkin pie spice.