Pumpkin Chocolate Brownie Cheesecake
This Pumpkin Chocolate Brownie Cheesecake is perfect for fall and the holidays. If you haven’t noticed, I’ve been kind of obsessed with the pumpkin and chocolate combination. It’s just so good! This time I’ve got a delicious, moist brownie on the bottom and a no bake pumpkin cheesecake on top. It’s smooth, creamy, chewy and irresistible!
So sometimes you have those moments where you are reminded to appreciate the little things. I had a cute little moment like that yesterday while flying home from Iowa.
The guy next to me on my first leg of the flight sat down and told me it was his first time flying. He was about my age and so sweet. He seemed pretty excited to what it was like, commenting about everything.
Once the flight took off, he said it was the coolest thing he’s ever experienced.
He kept looking out the window and checking things out, noting that it looked just like google earth. He was loving seeing pools in people’s backyards and figuring out what different buildings were.
When we landed he’d pretty much decided that flying was awesome and he couldn’t wait to make his connection and do it again.
I’ve gotten so used to flying, I not only take for granted sometimes the convenience of it, but also what an amazing experience it really is. I mean, we fly through the air in a huge machine. What an awesome feat, right?
It just reminds me to try and appreciate the things that I take for granted – even if I find them annoying at times.
On another note, I’m in love with this cheesecake. It is such a tasty mix of textures with the moist and chewy brownie topped with a smooth and creamy cheesecake.
One of the things I love about this dessert is how easy it is to make. To start, I used a boxed brownie mix, but you could easily replace that with your favorite brownie.
Once the brownie is baked and cooled, it will go into a 9 inch springform pan for adding the cheesecake. Because of that you’ll want to either bake the brownie in that same springform pan, or in another 9 inch cake pan that will fit nicely into the springform pan.
The layer of cheesecake is no bake and also quite easy to put together. With the combination of pumpkin puree and pumpkin spice, it’s got the perfect pumpkin flavor.
I like to wrap parchment paper around the inside edges of the pan before adding the cheesecake. That way, when I remove the springform sides, I can peel off the parchment paper and have beautiful, smooth edges. The cheesecake gets nice and firm once refrigerated.
I topped the cheesecake with some hot fudge sauce and chocolate whipped cream, for little extra chocolate because, well, yum.
It’s the perfect dessert for fall, and even Halloween since it’s naturally kind of black and orange. I use Hershey’s Special Dark cocoa to get that nice dark chocolate color. Delish!
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