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 (for brownie batter)

3 large eggs, room temperature (for brownie batter)

1 tsp Spice Islands Pure Vanilla Extract (for brownie batter)

2 (8-oz.) blocks cream cheese, softened

3/4 cup packed light brown sugar (for cheesecake filling)

2 large eggs, room temperature (for cheesecake filling)

2/3 cup pure pumpkin puree

2 Tbsp sour cream, room temperature

1 Tbsp all-purpose flour

1 tsp Spice Islands Pure Vanilla Extract (for cheesecake filling)

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

1/4 tsp kosher salt (for cheesecake filling)

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 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 gently fold in the dry ingredients.

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 the softened cream cheese with the packed light brown sugar until light and fluffy. Add eggs one at a time, beating well after each.

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. Pour the cheesecake filling over the cooled brownie crust.

Step 9: Place the springform pan in a roasting pan and pour boiling water halfway up the sides of the springform pan. Bake for about 55 minutes.

Step 10: Turn off the oven and let the cheesecake cool in the oven 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.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest cheesecake texture.

Wrap the springform pan tightly with foil to prevent water from leaking into the cheesecake during the water bath.

For extra flavor, add a handful of chopped nuts or chocolate chunks to the brownie batter before baking.

Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.

FAQs

Can I make this cheesecake without a water bath?

While technically possible, the water bath helps prevent cracking and keeps the cheesecake moist and creamy. If you skip it, be sure to reduce oven temperature slightly and watch closely to avoid overbaking.

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

It’s best to use pure pumpkin puree for this recipe because canned pumpkin pie filling contains added spices and sweeteners that may alter the flavor balance of the cheesecake.