Ever since I made my own crumbl cookie Dubai chocolate brownie and Costcos Dubai chocolate cake , I’ve been obsessed with anything Dubai chocolate so might as well add a Dubai chocolate cheesecake to the mix!

I made this Dubai chocolate brownie cheesecake with a little fall decorating just because it’s October, but even without the spiderweb and pumpkin chocolate decor, it tastes rich and decadent!

I start off easy with a box brownie mix and make it according to the directions on the package. You can certainly make homemade brownies but I used Dolly Parton brownie mix. Ghirardelli has a great one too. Regardless of your brownie batter, add some chocolate chunks and crushed pistachio before baking.

I do pam on the bottom and sides of my springform pan and then parchment paper on the bottom to make sure nothing sticks. Then bake in a 350°F oven for about 25 minutes and then take it out and let it cool some while you make the pistachio cheesecake filling.

You’re going to want to use a mixer for the pistachio cheesecake.

Pistachio Cheesecake Filling

Ingredients:

• 3 – 8oz pkgs full fat cream cheese, softened
• 1 cup (200g) granulated sugar
• 1/2 cup pistachio butter
• 1 tsp tahini (up to 2 tbsp or you can omit)
• 1/3 cup sour cream
• 3 eggs (room temp)
• a few drops amaretti Essence (you can omit or you can use almond extract)
• 2 tsp vanilla extract
• a drop or two of green gel food coloring (optional)

Directions:

1. Beat cream cheese until softened up and then add sugar and beat for a minute
2. Add pistachio butter, sour cream and tahini and beat for another 2 minutes until well combined. You don’t want to mix it too much after adding the eggs so mix it well now.
3. Add eggs one at a time and then add the amaretti, vanilla extract & green food coloring. I usually finish with a silicone spatula so I don’t over mix it.
4. Cover the bottom and sides of your springform pan that has your baked brownie with lots of aluminum foil so that no water can get in. Or if you don’t feel confident in your aluminum foil skills, just put your water bath on the shelf below your cheesecake, but you do need a large pan full of hot water to create steam in your oven.
5. Cover the brownie bottom with the pistachio cheesecake, smooth the top and give it a tappy tap on the counter to release any air bubbles and bake in your 350°F oven for 60-70 minutes, until set on the edges but a little jiggly in the middle.
6. Turn off the oven and let it sit in there for 1 hour, then let it set on a cooling rack until it’s room temperature and then put it in the fridge to finish setting

This is the pistachio butter I use

People on the internet said it isn’t Dubai chocolate unless you add tahini but I don’t like tahini in my Dubai chocolate so to make sure my Dubai chocolate brownie cheesecake isn’t a poser, I put a drizzle of tahini. You can add more or less, your call.

Make sure to wrap up your springform pan super well so no water seeps in if you’re putting your cheesecake in the water bath or you’ll have a sad cheesecake.

Water bath.

Then it’s time for the Kataifi pistachio mixture. Add a couple tablespoons unsalted butter to a large pot. I use such a big pot because I feel like the Kataifi likes to dance when toasting and you don’t wanna lose your Kataifi. I do 200g of shredded Kataifi.

Then add about 3/4 cup pistachio butter and a dash of tahini. I add some extra cashew butter too because I don’t want to buy more than 2 pistachio butters and I need a little more wetness to the Kataifi.

Gently spread the mixture onto the top of the pistachio cheesecake after it’s firmed in the fridge a bit and then put back in the fridge to start on the ganache. (I saved a little bit for the top decoration)

Chocolate Ganache

Ingredients:

• 100g dark chocolate, chopped small
• 100g milk chocolate, chopped small
• 160g heavy cream (by weight)

Directions:

1. Heat heavy cream in microwave or on the stove top until it reaches 176-185°F and then pour it over the chopped chocolates in a heat safe bowl.
2. Wait 5 minutes and then mix together until it becomes a beautifully smooth chocolate ganache

Then pour it over your cheesecake.

While the ganache is still wet, melt some white chocolate (I added a little green oil based food coloring but you don’t have to do that) and add it to a piping bag. I made rings but it would be easier to just do a swirl starting in the center and working your way out, I don’t know why I didn’t just do that, to be honest.

Then take a skewer and gently swipe from the middle outwards to make the cool spiderweb design. Make sure to do that right away before the chocolate sets. Wipe off the skewer before each swipe to keep it a clean design.

I added a little Kataifi to each section because I thought it looked like grass for a pumpkin patch. And then I used the rest over chocolate as ‘glue’ to adhere the pumpkin chocolates I got from Aldi to the Kataifi and then back in the fridge for everything to set completely.

I should’ve waited longer to cut my Dubai chocolate brownie cheesecake until the next day but I was impatient so it was a little sloppy of a cut. You should wait longer than I did.

Or don’t, because it’s hard to resist the fudgey brownie, creamy cheesecake, crunchy kataifi and decadent ganache!

This was one of the most delicious desserts I’ve ever made in my entire life!

It is 100000% the time and money to make this Dubai chocolate brownie cheesecake. I shared with family and they were in love with it too!

It’s also one of the best cheesecakes I ever made too. The water bath really is key.

Be sure to watch my video for more tips and fun too!

Ok love you bye

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