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
Scale
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
