If you’re looking for a dessert that’s a little bit indulgent, a little bit seasonal, and oh-so-satisfying, this Brownie Bottom Pumpkin Cheesecake Recipe hits all the right notes. I absolutely love how the fudgy brownie base adds a rich contrast to the creamy pumpkin cheesecake layer — it’s like having your favorite chocolate and pumpkin flavors all in one bite. Trust me, you’ll find that this dessert is perfect for cozy fall gatherings or any time you want to impress guests with something a bit different.
When I first tried this recipe, I was blown away by how the textures play so well together — the dense, chocolaty bottom and the smooth, spiced pumpkin top create this beautiful harmony in every slice. Plus, it’s surprisingly straightforward to make, which means you can tackle it without any stress, even if you’re juggling a busy week. I promise this Brownie Bottom Pumpkin Cheesecake Recipe will earn a special spot in your dessert rotation!
Why You’ll Love This Recipe
- Perfect Texture Combo: The fudgy brownie crust paired with creamy pumpkin cheesecake creates a delightful contrast that’s seriously addictive.
- Seasonal Flavor Boost: The warm pumpkin pie spice makes it ideal for fall, but it’s delicious year-round too.
- Impress Without Stress: Though it looks fancy, the steps are straightforward enough to make even if you aren’t a pro baker.
- Crowd-Pleaser: My family and friends always ask for seconds — it’s a guaranteed party winner.
Ingredients You’ll Need
Getting the right ingredients really sets you up for success with this Brownie Bottom Pumpkin Cheesecake Recipe. Each component complements the others, from the rich chocolate notes in the brownie to the smooth, spiced pumpkin cheesecake layer.
- Baking spray: I prefer Baker’s Joy for its even coating and added flour, which helps brownies release easily.
- All-purpose flour: The backbone for brownies and a bit in the cheesecake to help it firm up just right.
- Dark cocoa powder: Adds that deep chocolate flavor to the brownie bottom.
- Kosher salt: A pinch in both batters brings out the flavors beautifully.
- Baking powder: Just a hint to give the brownie a slight lift without losing density.
- Unsalted butter: Using quality butter makes a noticeable difference in richness.
- Semisweet chocolate chips: Melts into the brownie batter for gooey pockets of chocolate.
- Granulated sugar & light brown sugar: A combo that balances sweetness and moisture in both layers.
- Eggs: Room temperature eggs blend better, resulting in a smoother batter.
- Pure vanilla extract: Essential for rounding out the flavors in both the brownie and cheesecake.
- Cream cheese: Make sure it’s softened for a silky cheesecake layer without lumps.
- Pure pumpkin puree: Use real pumpkin, not pumpkin pie filling, for authentic flavor.
- Sour cream: Adds tenderizing moisture and a subtle tang to the cheesecake.
- Pumpkin pie spice: The warm spice blend that gives this cheesecake its cozy fall vibe.
- Thick caramel sauce & whipped cream: For a finishing touch that elevates the dessert to the next level.
Variations
I love tweaking this Brownie Bottom Pumpkin Cheesecake Recipe depending on the season or what I have on hand — it’s super flexible for your taste or dietary needs, so feel free to make it your own.
- Gluten-Free Version: I swapped all-purpose flour with a gluten-free blend once, and it worked beautifully without losing any texture or flavor.
- Spice It Up: Adding an extra pinch of cinnamon or even a dash of nutmeg intensifies that pumpkin pie feel, which I usually do for guests who love bold flavors.
- Chocolate Lovers’ Upgrade: Fold in some chopped nuts or swirl in extra melted chocolate over the cheesecake layer for an ultra decadent twist.
- Mini Cheesecakes: I’ve experimented with making individual sizes in ramekins — great for parties where everyone wants their own fancy treat.
How to Make Brownie Bottom Pumpkin Cheesecake Recipe
Step 1: Prep and Whisk Dry Ingredients for Brownie Base
Start by preheating your oven to 350ºF and greasing a 9-inch springform pan with baking spray — this pan type is key so the cheesecake releases easily. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined. This helps keep the dry ingredients evenly distributed once you fold them in later, avoiding clumps of cocoa or flour.
Step 2: Melt Butter and Chocolate, Then Build Brownie Batter
In a large microwave-safe bowl, combine the butter and semisweet chocolate chips. Microwave in 30-second intervals, stirring in between, until just melted — usually about 1 ½ minutes total. Whisk until smooth so the chocolate isn’t lumpy. Then whisk in both sugars until well mixed. Add the eggs one at a time, whisking completely before the next goes in — this helps create a nice smooth batter and prevents eggs from scrambling. Finally, whisk in the vanilla, then gently fold in the dry ingredients just until combined.
Step 3: Bake and Press Down Brownie Crust
Pour the batter into the prepared pan, spreading it evenly. Bake for about 45 minutes, or until the brownie feels set and a toothpick inserted in the center comes out mostly clean — a few moist crumbs are perfect. While the brownie is still warm, use the back of a spoon or spatula to gently press it down, compacting it to form an even crust that comes up about halfway up the pan’s sides. Let it cool completely on a wire rack; this step creates that dense base that supports the creamy cheesecake layer.
Step 4: Prepare the Pumpkin Cheesecake Filling
Lower your oven temperature to 325ºF. In a large bowl, beat the softened cream cheese and brown sugar together with a hand mixer until smooth and fluffy — this usually takes about 2-3 minutes. Beat in the eggs one at a time, mixing well between each addition to keep your batter silky. Then add pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice, and salt. Mix on low speed until everything is just combined; overmixing can add too much air, which might cause cracks during baking.
Step 5: Assemble and Water Bath Bake
Wrap the bottom of your springform pan tightly with aluminum foil — this prevents water leaks during the water bath bake, a trick I learned the hard way after a messy spill! Pour the pumpkin cheesecake filling evenly over the brownie crust. Set the pan inside a deep roasting pan, then carefully pour boiling water into the roasting pan so it comes up halfway on the sides of the springform pan. This gentle water bath helps the cheesecake cook evenly and stay creamy, rather than cracking or drying out.
Step 6: Bake, Cool Slowly, and Chill
Bake the cheesecake for about 55 minutes — you’ll know it’s done when the center just slightly jiggles if you gently shake the pan. Once the timer goes off, turn the oven off, prop the oven door open with a spoon or wooden spatula, and let the cheesecake cool gradually in the oven for about 1 hour. This slow cooling step is crucial for avoiding cracks. After that, remove the foil and refrigerate the cheesecake for at least 5 hours or overnight to let it firm up completely before serving.
Step 7: Garnish and Serve
When you’re ready to serve, drizzle thick caramel sauce over the top and dollop whipped cream around the edges. I like to sprinkle just a bit more pumpkin pie spice on the whipped cream to echo the warm fall flavor — plus it looks pretty!
Pro Tips for Making Brownie Bottom Pumpkin Cheesecake Recipe
- Use Room Temperature Ingredients: I always make sure eggs, cream cheese, and sour cream are room temp to avoid lumps and ensure smooth batter.
- Don’t Overmix Cheesecake Filling: Over-beating adds air and can cause cracking; mix just until combined for that creamy finish.
- Foil Wrap For Water Bath: Wrapping the pan tightly prevents water leaks—a small step that saves cleanup and potential ruined cheesecake.
- Slow Cooling Avoids Cracks: Cooling cheesecake in the oven with the door ajar helps it set gently and look flawless.
How to Serve Brownie Bottom Pumpkin Cheesecake Recipe
Garnishes
My favorite garnishes are a drizzle of thick caramel sauce and a generous dollop of lightly sweetened whipped cream sprinkled with pumpkin pie spice. These not only add flavor but balance the richness with a light, creamy touch that makes every bite feel special.
Side Dishes
If you’re serving this at a fall dinner party, I like pairing it with a simple cup of vanilla bean ice cream or a warming chai latte. The cozy spices in the cheesecake really shine alongside those comforting drinks and sides.
Creative Ways to Present
For holiday gatherings, I’ve dusted the top lightly with edible gold dust or cinnamon sugar for a festive sparkle. Another favorite is serving individual slices with a sprinkle of toasted pecans or crushed gingersnaps right before serving to add a crunchy surprise.
Make Ahead and Storage
Storing Leftovers
I store leftovers in the springform pan, tightly wrapped with plastic wrap to keep the cheesecake’s moisture locked in. It stays fresh in the fridge for up to 4 days, although it rarely lasts that long in my house!
Freezing
Freezing works well too — I wrap the cheesecake in plastic wrap, then aluminum foil, and freeze for up to 2 months. When thawing, I just move it overnight to the fridge so it defrosts slowly and keeps the flavors intact.
Reheating
This cheesecake is best served chilled, but if you prefer it a bit warmer, I pop a slice in the microwave for about 10 seconds. It softens the cheesecake without melting the caramel or whipped cream garnish.
FAQs
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Can I make this Brownie Bottom Pumpkin Cheesecake Recipe without a springform pan?
While I recommend a springform pan to easily release the cheesecake without breaking it, you can use a regular 9-inch cake pan. Just be aware that removing the cheesecake might be trickier; consider lining the pan with parchment paper with some overhang to lift it out more easily.
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Why do you bake the brownie before adding the cheesecake layer?
Baking the brownie first creates a stable, fudgy base that supports the cheesecake layer without getting soggy. Pressing it down while warm helps compact it for a crust-like texture, so you get a perfect layered dessert instead of a messy mix.
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What if I don’t have pumpkin pie spice?
No worries! You can make your own by mixing cinnamon, nutmeg, ginger, allspice, and cloves in small amounts. This way, you control the spice balance, which can be a fun way to tailor the flavor to your liking.
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Can I use canned pumpkin pie filling instead of pure pumpkin puree?
I don’t recommend that because pumpkin pie filling is already sweetened and spiced, which can throw off the balance in this cheesecake. Stick with pure pumpkin puree for the best flavor and texture.
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How do I avoid cracks on top of my cheesecake?
Cracks usually happen from overmixing or sudden temperature changes. Mix the cheesecake filling just until combined, use a water bath to provide gentle, even baking, and let the cheesecake cool slowly in the oven with the door ajar — these tips all helped me get crack-free results every time.
Final Thoughts
Honestly, I can’t recommend this Brownie Bottom Pumpkin Cheesecake Recipe enough — it feels like a cozy hug in dessert form. It’s one of those special treats that gets requested over and over, whether for a simple family dinner or a festive celebration. I hope you have as much joy making and eating it as I do sharing it with the people I love. Give it a try next time you want to wow your guests or just indulge yourself with something truly delicious!
Print
Brownie Bottom Pumpkin Cheesecake Recipe
- Prep Time: 15 mins
- Cook Time: 1 hr 40 mins
- Total Time: 8 hrs
- Yield: 10 – 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brownie Bottom Pumpkin Cheesecake is a decadent dessert combining a rich, fudgy brownie base with a creamy, spiced pumpkin cheesecake layer. The brownie crust bakes to perfection, serving as a sturdy foundation for the smooth, flavorful cheesecake topped with caramel sauce and whipped cream. A perfect blend of chocolate and autumnal spices, this dessert is ideal for fall celebrations and holiday gatherings.
Ingredients
For the Brownie
- 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
For the Cheesecake
- 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
- Prepare the pan and dry brownie ingredients: Preheat your oven to 350ºF. Grease a 9-inch springform pan thoroughly with baking spray to prevent sticking. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and kosher salt until fully combined. This dry mixture ensures an even chocolate flavor and supports the brownie texture.
- Melt butter and chocolate; mix wet and dry ingredients: In a large microwave-safe bowl, combine the butter and semisweet chocolate chips. Microwave in 30-second intervals until just melted, about 1 ½ minutes total, stirring in between. Whisk the mixture until smooth and glossy. Add the granulated and light brown sugars and whisk well. Incorporate the eggs one at a time, whisking thoroughly after each addition to fully combine. Finally, whisk in the vanilla extract. Gently fold in the dry ingredients, taking care not to overmix to maintain a tender brownie texture.
- Bake the brownie layer: Pour the brownie batter into the prepared pan, spreading evenly. Bake in the preheated oven until the brownie is set and a toothpick inserted in the center comes out clean, about 45 minutes. When the brownie is still warm, use a spoon to press down the surface and compact it into an even crust that rises halfway up the sides of the pan. This creates a sturdy base for the cheesecake layer. Let the brownie cool completely on a wire rack.
- Prepare the cheesecake filling: Reduce oven temperature to 325ºF. In a large bowl, beat the softened cream cheese and brown sugar with a hand mixer until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition to maintain a smooth texture. Beat in the pumpkin puree, sour cream, flour, vanilla extract, pumpkin pie spice, and salt until all ingredients are fully combined and the filling is smooth.
- Assemble the cheesecake: Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in during the water bath. Pour the cheesecake filling evenly over the cooled brownie crust in the pan. Place the springform pan into a deep roasting pan large enough to hold boiling water.
- Bake the cheesecake in a water bath: Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps the cheesecake cook evenly and prevents cracking. Bake in the 325ºF oven until the center of the cheesecake only slightly jiggles when gently shaken, approximately 55 minutes. After baking, turn off the oven, slightly prop open the oven door, and let the cheesecake cool inside for 1 hour. Remove the aluminum foil and refrigerate the cheesecake in the pan until firm, at least 5 hours or preferably overnight for best texture.
- Garnish and serve: Once chilled and firm, drizzle the top of the cheesecake with thick caramel sauce. Add dollops of whipped cream around the outer rim and sprinkle additional pumpkin pie spice over the whipped cream for an aromatic finish. Slice and serve chilled for a rich and indulgent dessert experience.
Notes
- Ensure all eggs and dairy ingredients are at room temperature for a smooth batter and even baking.
- Using a water bath is key to preventing cracks and ensuring a creamy cheesecake texture.
- Letting the brownie crust cool completely before adding the cheesecake layer helps maintain distinct layers and prevents mixing.
- You can make this cheesecake a day ahead to allow flavors to meld and the cake to set perfectly.
- If you don’t have a springform pan, line a regular round pan with parchment paper for easy removal.
- Store leftovers covered in the refrigerator and consume within 4-5 days for best freshness.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 410 kcal
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
