Ingredients
Brownie base
bitter chocolate
80g
2.80oz
0.32cup
5.36tbsp
butter
120g
4.20oz
0.48cup
8tbsp
sugar
130g
4.55oz
0.52cup
8.71tbsp
egg
2pc
flour
70g
2.45oz
0.28cup
4.69tbsp
walnuts
50g
1.75oz
3.35tbsp
Cheesecake
pumpkin puree
400g
14oz
1.60cup
26.80tbsp
cream cheese
500g
17.50oz
2cup
33.50tbsp
whipping cream
150g
5.07fl oz
sugar
160g
5.60oz
0.64cup
10.72tbsp
egg
4pc
orange zest
1pc
cinnamon
0.5tsp
nutmeg
0.25tsp
Method
Brownie base
- Melt the chocolate over low heat, stirring constantly, along with the butter.
- Add sugar, mix well. Add eggs, mix. Add flour, mix.
- Add chopped fried walnuts, mix.
- Pour the dough into a mold, bake in the oven preheated to 356F (180C) for about 20 minutes, remove and cool.
Cheesecake
- For the filling, combine the cream cheese at room temperature with pumpkin puree and mix at the lowest speed of the mixer or with a whisk, add cream, mix.
- Add eggs one at a time, mixing gently each time.
- Add zest and spices, mix.
- Pour the cheesecake into the mold over the brownie base.
- Bake at 284F (140C) for about 90 minutes. After 50 minutes of baking, check the readiness - the filling should grab, but the middle should tremble when tapped on the side.
- Turn off the oven, cool first in the oven with the door open, then cool completely at room temperature and then several hours or overnight in the fridge.
