Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brownie Bottom Pumpkin Cheesecake Recipe

★★★★★

4.8 from 436 reviews
  • Author: Olivia
  • Total Time: 7 hours 10 minutes
  • Yield: 12 servings 1x

Description

This Brownie Bottom Pumpkin Cheesecake is a decadent dessert combining a rich chocolate brownie base with a creamy, spiced pumpkin cheesecake layer. The dessert is finished with a drizzle of caramel sauce, whipped cream, and a sprinkle of pumpkin pie spice, offering a perfect blend of fall flavors and chocolate indulgence.

Ingredients

Scale

Brownie Base

  • Baker’s Joy Baking Spray (for greasing pan)
  • 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 Layer

  • 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

Garnish

  • Thick caramel sauce
  • Whipped cream

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350ºF and grease a 9-inch springform pan with baking spray to ensure the brownie crust doesn’t stick.
  2. Mix Dry Ingredients for Brownie: In a medium bowl, whisk together all-purpose flour, dark cocoa powder, baking powder, and kosher salt until well combined.
  3. Melt Butter and Chocolate: In a large microwave-safe bowl, combine butter and semisweet chocolate chips. Microwave for about 1 ½ minutes until melted, then whisk until smooth for a consistent chocolate base.
  4. Add Sugars and Eggs: Whisk granulated sugar and light brown sugar into the melted chocolate mixture. Add eggs one at a time, mixing well after each addition to incorporate air and achieve a smooth batter. Stir in vanilla extract and gently fold in the dry ingredients to avoid overmixing.
  5. Bake Brownie Crust: Pour the brownie batter into the prepared springform pan and bake for about 45 minutes until set but not overbaked. Allow the brownie crust to cool completely, preparing it for the cheesecake layer.
  6. Heat Oven for Cheesecake: Preheat the oven to 325ºF in preparation for baking the cheesecake layer.
  7. Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese with packed light brown sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
  8. Add Pumpkin Mixture: Beat in pumpkin puree, sour cream, flour, vanilla extract, pumpkin pie spice, and kosher salt until the mixture is smooth and well combined.
  9. Water Bath Setup: Wrap the bottom of the springform pan with aluminum foil to prevent water leakage. Pour the cheesecake filling evenly over the cooled brownie crust.
  10. Bake Cheesecake: Place the springform pan in a larger roasting pan. Pour boiling water halfway up the sides of the springform pan to create a water bath, ensuring gentle, even cooking. Bake for about 55 minutes until the cheesecake is set but still slightly jiggly in the center.
  11. Cool Cheesecake: Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking. Then remove from water bath and refrigerate until firm, at least 5 hours or preferably overnight for best texture and flavor.
  12. Garnish and Serve: Before serving, drizzle with thick caramel sauce, add whipped cream, and sprinkle with additional pumpkin pie spice to enhance the fall-inspired flavors and presentation.

Notes

  • Ensure all eggs and dairy ingredients are at room temperature for smoother batter.
  • Use a water bath to prevent cheesecake cracking and to promote even baking.
  • Let the brownie crust cool completely before adding the cheesecake layer to avoid mixing the two layers.
  • The cheesecake benefits from chilling overnight to fully set and develop flavors.
  • You can replace the sour cream with Greek yogurt for a tangier twist.
  • If you don’t have pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bitesbyolivia.com/brownie-bottom-pumpkin-cheesecake-recipe/