Description
This Brownie Bottom Pumpkin Cheesecake features a rich, fudgy brownie crust topped with a creamy, spiced pumpkin cheesecake filling. The decadent dessert is finished with caramel sauce and whipped cream, perfect for fall gatherings and holiday celebrations.
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
- Preheat and Prepare Brownie Base: Preheat oven to 350ºF and grease a 9-inch springform pan with baking spray. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until combined.
- Melt Chocolate and Combine Ingredients: In a large microwave-safe bowl, combine butter and chocolate chips. Microwave for about 1.5 minutes until just melted; whisk until smooth. Mix in granulated sugar and brown sugar. Add eggs one at a time, whisking fully after each addition. Stir in vanilla extract. Fold in dry ingredients gently until just combined.
- Bake Brownie Crust: Pour batter into prepared pan. Bake for about 45 minutes until the brownie is set and a toothpick inserted comes out clean. While still warm, press down the brownie with the back of a spoon to compact and even out the crust, raising it halfway up the pan sides. Let cool completely on a wire rack.
- Make Cheesecake Filling: Preheat oven to 325ºF. Using a hand mixer, beat softened cream cheese and brown sugar until light and fluffy. Add eggs one at a time, beating well between additions. Incorporate pumpkin puree, sour cream, flour, vanilla extract, pumpkin pie spice, and salt until smooth and evenly combined.
- Prepare for Water Bath and Add Filling: Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Pour cheesecake filling over the cooled brownie crust. Place the pan in a deep roasting pan.
- Bake Cheesecake in Water Bath: Pour boiling water into roasting pan until it reaches halfway up the sides of the springform pan. Bake for about 55 minutes until the center jiggles slightly when shaken. Turn off oven and prop open the door; let cheesecake cool in the oven for 1 hour.
- Chill and Serve: Remove foil and refrigerate cheesecake in the pan until firm, for at least 5 hours or overnight. Before serving, drizzle with thick caramel sauce, add dollops of whipped cream around the edges, and sprinkle with additional pumpkin pie spice.
Notes
- Ensure all eggs and dairy are at room temperature for smooth batter and filling.
- Wrapping the pan with foil prevents water from leaking into the cheesecake during the water bath.
- Pressing the brownie crust while warm helps create a sturdy base for the cheesecake.
- Chilling the cheesecake overnight enhances flavor and texture.
- Use a serrated knife dipped in hot water for clean cheesecake slices.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cheesecake)
- Calories: 450
- Sugar: 35g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 115mg
