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 (for cheesecake)

2 large eggs, room temperature (for cheesecake)

2/3 cup pure pumpkin puree

2 Tbsp sour cream, room temperature

1 Tbsp all-purpose flour (for cheesecake)

1 tsp Spice Islands Pure Vanilla Extract (for cheesecake)

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

1/4 tsp kosher salt (for cheesecake)

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 all-purpose flour, dark cocoa powder, baking powder, and kosher salt.

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

Step 4: Whisk the 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 fold in the dry ingredients gently.

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 softened cream cheese with packed light brown sugar until light and fluffy. Add eggs one at a time, mixing 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 to prevent leaks. Pour cheesecake filling over the cooled brownie crust.

Step 9: Place the springform pan in a roasting pan and carefully pour boiling water halfway up the sides of the springform pan for 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 for extra flavor and presentation.

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth batter and prevent lumps.

If you don’t have a springform pan, use a deep cake pan and line it well with parchment paper to easily remove the cake.

For a spicier cheesecake, increase the pumpkin pie spice to 1 ½ teaspoons or add a pinch of ground cloves or nutmeg.

To make the dessert dairy-free, substitute the butter and cream cheese with plant-based alternatives, but note the texture may vary.

Storage

Store the brownie bottom pumpkin cheesecake in an airtight container or cover the springform pan tightly with plastic wrap. It will keep well in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake (wrapped well) for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended; serve chilled.

FAQs

Can I make this cheesecake without a water bath?

A water bath helps the cheesecake bake gently and prevents cracking, especially for dense cakes like this one. While you can skip it, expect a less smooth texture and an increased chance of cracks.

What can I use instead of pumpkin puree?

If you don’t have pumpkin puree, canned butternut squash or sweet potato puree works as a great substitute with similar texture and flavor.