Ingredients

Baker’s Joy Baking Spray

3/4 cup all-purpose flour

1/4 cup dark cocoa powder

1/2 tsp kosher salt

1/4 tsp Clabber Girl Baking Powder

1/2 cup (1 stick) unsalted butter, cut into 1/2” pieces

1 3/4 cups semisweet chocolate chips

3/4 cup granulated sugar

3/4 cup packed light brown sugar

3 large eggs, room temperature

1 tsp Spice Islands Pure Vanilla Extract

2 (8-oz.) blocks cream cheese, softened

3/4 cup packed light brown sugar

2 large eggs, room temperature

2/3 cup pure pumpkin puree

2 Tbsp sour cream, room temperature

1 Tbsp all-purpose flour

1 tsp Spice Islands Pure Vanilla Extract

1 tsp Spice Islands Pumpkin Pie Spice, plus more for garnish

1/4 tsp kosher salt

Thick caramel sauce, for garnish

Whipped cream, for garnish

Instructions

Step 1: Preheat the oven to 350ºF and grease a 9-inch springform pan with baking spray.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and kosher salt.

Step 3: In a large microwave-safe bowl, combine butter and semisweet chocolate chips. Microwave for about 1 ½ minutes until melted, then whisk until smooth.

Step 4: Whisk granulated sugar and light brown sugar into the melted chocolate mixture. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and gently fold in the dry ingredients.

Step 5: Pour the brownie batter into the prepared pan and bake for about 45 minutes until set. Let it cool completely.

Step 6: Preheat the oven to 325ºF. In a large bowl, beat the softened cream cheese with packed light brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Step 7: Beat in pumpkin puree, sour cream, flour, vanilla extract, pumpkin pie spice, and kosher salt until smooth.

Step 8: Wrap the bottom of the springform pan with aluminum foil. Pour the cheesecake filling over the cooled brownie crust.

Step 9: Place the springform pan in a roasting pan. Pour boiling water halfway up the sides of the springform pan to create a water bath. Bake for about 55 minutes.

Step 10: Turn off the oven and let the cheesecake cool inside for 1 hour. Remove from the water bath and refrigerate until firm, at least 5 hours or overnight.

Step 11: Before serving, drizzle with caramel sauce, add whipped cream, and sprinkle with pumpkin pie spice.

Tips & Variations

For a stronger chocolate flavor, try using bittersweet chocolate chips instead of semisweet.

If you don’t have a springform pan, you can use a regular 9-inch cake pan, but be cautious when removing the cheesecake.

To make ahead easier, prepare the brownie crust and cheesecake filling separately and assemble on the day of baking.

Garnish with toasted pecans or a dusting of cinnamon for added texture and warmth.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

No, canned pumpkin pie filling contains added spices and sugar, which will alter the flavor and texture. Use pure pumpkin puree for the best results.

Why do I need to bake the cheesecake in a water bath?

Baking in a water bath helps the cheesecake cook evenly and prevents cracks by maintaining a moist environment during baking.

Dessert

Brownie Bottom Pumpkin Cheesecake Recipe

Introduction