It’s almost Thanksgiving which means a lot of wonderful food, like this Pumpkin & Chocolate Brownie Swirl Cheesecake, and a lot of time spent with family and friends. Sometimes I forget to stop and reflect on everything that I am grateful for, so I decided to list a few things for you:
1. My hubs – I’m so thankful to have a loving and compassionate husband. I can’t even begin to list all the wonderful things about him, but let’s just say that he is most certainly, my better half.
2. My family – I am so thankful to have an amazing family (my parents, in-laws, sister, brothers and sister-in-law, niece, grandparents, aunts, uncles, cousins, etc.). Time spent with family is priceless.
3. My friends – I’m thankful for great friends, some who I have known since childhood, since college, since 2 years ago, etc. Lots of great memories and great relationships!
4. My puppy – I never thought adopting a puppy from an animal shelter would significantly change my life, but my pup has; he’s the best dog ever and he truly is, man and woman’s best friend.
5. My career – I’ve worked really hard to get to where I am today and although I don’t ever talk about work on my blog (for privacy reasons), I just wanted you to know that yes, I am truly thankful to have such a wonderful and rewarding job.
6. House – It can be quite the headache for the hubby and I at times, but to have a place to call our own has been amazing. Those times that I used to complain about not being able to paint the walls while renting has finally come around to nip me in the bud!
7. My Health – I’m thankful for my health… this one really speaks for itself.
While you’re sitting and reflecting on what you are thankful for, enjoy it with a piece of this amazing Pumpkin & Chocolate Brownie Swirl Cheesecake!
- 4 tablespoons unsalted butter
- 2 ounces bittersweet chocolate, coarsely chopped
- 1/4 cup sugar
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup finely chopped walnuts (optional)
- 4 ounces bittersweet chocolate, chopped
- 3 8oz. packages of cream cheese, softened
- 1 cup sugar
- 4 large eggs, at room temperature
- 1 1/2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 2 cups canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- Crust: Preheat the oven to 325°. Lightly butter a 9-inch springform pan.
- In a medium saucepan, melt the butter with the chopped chocolate over low heat, stirring constantly. Remove the melted chocolate mixture from the heat and let it cool slightly, then stir in the sugar and the lightly beaten egg until blended.
- In a small bowl, whisk the flour with the baking powder and salt. Add the dry ingredients to the melted chocolate mixture. Stir the chopped walnuts into the brownie batter. Spread the batter in the prepared springform pan and smooth the surface with a spatula.
- Bake for 10 minutes, or until risen and dry to the touch. Let cool completely. Wrap the outside of the pan in a large sheet of foil. Leave the oven on.
- The Cheesecake: In a medium glass bowl, melt the chopped chocolate in a microwave oven on high for about 1 minute, stirring halfway through.
- In a large bowl, using an electric mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well between additions. Beat in the cornstarch and vanilla.
- Add 1 cup of the cheesecake batter to the melted chocolate and stir until well blended. Beat the pumpkin puree and the pumpkin pie spice into the remaining cheesecake batter.
- Pour three-fourths of the pumpkin cheesecake batter over the brownie crust. Pour the chocolate batter on top of the pumpkin cheesecake batter. If the chocolate batter is too thick to pour easily, heat it in a microwave oven on high for 10 seconds. Spoon the remaining pumpkin cheesecake batter on top of the chocolate batter. Use a table knife to make a few decorative swirls: Do not overswirl.
- Set the springform pan in a medium roasting pan. Add enough hot water to the roasting pan to reach halfway up the side of the springform pan. Bake the pumpkin cheesecake in the hot water bath in the center of the oven for 1 1/2 hours, or until it is firm around the edges but slightly jiggly in the center. Turn the oven off, prop the door several inches open and let the cheesecake stand in the water bath in the warm oven for 1 hour, or until it is completely set.
- Remove the marbled pumpkin cheesecake from the water bath and refrigerate it until thoroughly chilled, at least 4 hours or overnight. Remove the foil and springform pan ring from the cheesecake. Carefully transfer the cheesecake to a platter, cut into wedges and serve.
*Adapted from Food & Wine