Brownie Pumpkin Spice
CHEESECAKE
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INGREDIENTS:
for the BROWNIE base:
for the PUMPKIN SPICE cheesecake:
for decoration:
METHOD:
for the BROWNIE base:
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.
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.
Important note: the brownie recipe in the original version was not successful therefore I changed this recipe to my brownie recipe.
for the PUMPKIN SPICE cheesecake:
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).
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Labels: Baked Cheesecake, brownie, Brownie Cake, cheesecake, pumpkin, Pumpkin Cheesecake, pumpkin spice