This Brownie Bottom Pumpkin Cheesecake with Chocolate Fudge Sauce is autumn decadence, in cheesecake form. A super chocolatey, fudgy brownie layer with a spiced and creamy pumpkin layer on top, plus a chocolate fudge sauce drizzle.EASY - This is an easy Halloween and Fall recipe. You can skip the white chocolate ganache layer for convenience. There is an overnight chilling recipe for the cheesecake.
Mocha Fudge Sauce (makes more than this recipe requires, store the rest in the fridge)
⅔cupheavy or whipping cream
¼cupcorn syrup
1espresso shot
50gwhite sugar¼ cup
67gpacked dark brown sugar⅓ cup
30gdutch cocoa powder¼ cup
¼tspkosher salt
226gsemisweet chocolatechopped bar or chips
2tablespoonsunsalted butter
1tspvanilla
Makes: 9inch9 x 9inch round
Instructions
Brownie Layer
Preheat the oven to 350°F / 180°C. Line a 9 inch springform pan (at least 3 inches in height) with parchment paper.
Prepare the brownie batter according to package instructions, but do not add any additions (like sprinkles).
Dissolve coffee granules in 2 tsp of warm water and mix this into the brownie batter. Fold in the chocolate chips.
Pour the batter into the prepared cake tin and bake in the preheated oven for 35 minutes.
Let it cool slightly. Lower oven temp. to 300°F.
Pumpkin Cheesecake Layer
Using a hand beater, whip the cream cheese and sugar together until creamy and smooth.
Add the pumpkin puree, cornstarch, eggs, egg yolk, salt, cream, pumpkin spice and vanilla to the cheesecake batter and mix on medium speed until all the ingredients are combined. Do not overbeat.
Using a spatula, fold the mix to ensure the batter is smooth and well mixed.
Pour this on top the of the slightly cooled brownie layer.
Bake in preheated (300°F) oven for 1 hour, until the cheesecake is set, but slightly wobbly in the middle when you gently shake it.
Turn off the oven and let the cheesecake cool inside the oven while leaving the door ajar.
Remove the cheesecake from the oven, cover and refrigerate for at least 4 hours, preferably overnight.
Peel off the parchment paper to decorate and serve.
White chocolate Ganache (optional)
Heat the white chocolate and cream together in the microwave in 30 second bursts, while stirring in between, until the chocolate chips have melted.
Mix until you have a smooth white chocolate ganache. Let it cool slightly.
Using an angled spatula, coat the side of the chilled cheesecake with a thin layer of white chocolate ganache.
Chocolate Fudge Sauce
Place all the ingredients, except for the chocolate chips and butter, in a saucepan.
Heat the pan on medium-high heat and whisk the mix to melt the sugar and cocoa powder.
Bring the mix to a boil.
Reduce the heat to medium and let it simmer for about 5 minutes.
Remove from the heat and stir in the chopped chocolate and butter.
Pour the chocolate into a glass jar and let it cool completely before using.
Brownie Bottom Cheesecake Decoration
Drizzle chocolate fudge sauce along the edge and sides of the cheesecake to create a drip down effect. Drizzle the sauce in a thin stream to form a “cobweb” on the surface of the cheesecake (for a Halloween decoration).
Sprinkle Halloween funfetti on top.
Slice with a warm knife for clean edges and serve (with or without whipped cream). Enjoy!