Description

This Brownie Bottom Pumpkin Cheesecake is a decadent fall dessert combining rich fudgy brownies with a creamy pumpkin cheesecake layer. Featuring a moist brownie crust topped with a spiced pumpkin cheesecake, this treat is perfect for autumn gatherings. Garnished with caramel sauce, whipped cream, and a dusting of pumpkin pie spice, it’s an irresistible seasonal mashup sure to impress.

Ingredients

Scale

Brownie Base

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

Pumpkin Cheesecake Filling

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

For Garnish

Thick caramel sauce
Whipped cream

Instructions

Prepare the Pan: Preheat your oven to 350ºF. Grease a 9-inch springform pan thoroughly with baking spray to prevent sticking.
Mix Dry Ingredients for Brownie: In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, and kosher salt until well combined.
Melt Chocolate and Butter: Place the butter and semisweet chocolate chips in a large microwave-safe bowl. Microwave for about 1 ½ minutes until melted. Whisk the mixture until smooth and uniform.
Combine Brownie Batter: Whisk in granulated sugar and light brown sugar into the melted chocolate mixture. Add the eggs one at a time, mixing well after each addition to incorporate fully. Stir in vanilla extract. Gently fold in the dry ingredients until just combined.
Bake Brownie Layer: Pour the brownie batter into the prepared springform pan. Bake at 350ºF for about 45 minutes, or until set. Remove from oven and let it cool completely.
Preheat Oven for Cheesecake: Lower the oven temperature to 325ºF for the cheesecake layer.
Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese with the packed light brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in pumpkin puree, sour cream, flour, vanilla extract, pumpkin pie spice, and kosher salt until the filling is smooth.
Prepare for Water Bath: Wrap the bottom of the springform pan with aluminum foil tightly to prevent water leakage. Pour the cheesecake filling over the cooled brownie crust evenly.
Bake Cheesecake in Water Bath: Place the springform pan inside a roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325ºF for about 55 minutes until the cheesecake is mostly set but slightly jiggly in the center.
Cool Cheesecake: Turn off the oven and leave the cheesecake inside to cool for 1 hour. Then, remove the springform pan from the water bath, uncover, and refrigerate for at least 5 hours or overnight until firm.
Serve: Before serving, drizzle the top with thick caramel sauce, add whipped cream dollops, and sprinkle additional pumpkin pie spice for garnish and extra flavor.

Notes

Make sure all eggs and dairy ingredients are at room temperature for a smooth batter and even baking.
Wrapping the springform pan ensures no water seeps into the cheesecake during the water bath baking.
Cooling the cheesecake gradually inside the oven prevents cracking on the surface.
You can substitute the pumpkin pie spice with a homemade mix of cinnamon, nutmeg, ginger, and cloves if preferred.
Chilling overnight improves the texture and flavor of the cheesecake.

Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brownie pumpkin cheesecake, pumpkin cheesecake dessert, fall dessert recipe, layered cheesecake, chocolate pumpkin cheesecake