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Brownie Bottom Pumpkin Cheesecake Recipe

★★★★★

4.8 from 58 reviews
  • Author: Andria
  • Total Time: 7 hours 10 minutes
  • Yield: 12 servings 1x

Description

This Brownie Bottom Pumpkin Cheesecake combines the rich, fudgy delight of a chocolate brownie crust with the creamy, spiced pumpkin cheesecake topping to create the ultimate fall dessert mashup. Featuring a luscious caramel drizzle and whipped cream garnish, this decadent treat is perfect for holidays or cozy gatherings.

Ingredients

Scale

Brownie Crust

  • 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

Pumpkin Cheesecake Filling

  • 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, for garnish
  • Whipped cream, for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF. Grease a 9-inch springform pan thoroughly with Baker’s Joy baking spray to ensure the brownie crust doesn’t stick.
  2. Mix Dry Ingredients for Brownie: In a medium bowl, whisk together the 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 the unsalted butter pieces and semisweet chocolate chips. Microwave for approximately 1 ½ minutes until fully melted, then whisk the mixture until smooth and glossy.
  4. Combine Sugars and Eggs: Whisk granulated sugar and light brown sugar into the melted chocolate mixture. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and gently fold in the dry ingredients from step 2 to form the brownie batter.
  5. Bake Brownie Crust: Pour the brownie batter into the prepared springform pan and bake for about 45 minutes, or until the brownie is set. Remove from oven and allow the brownie crust to cool completely.
  6. Preheat Oven for Cheesecake: Lower the oven temperature to 325ºF in preparation for the cheesecake layer.
  7. Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese with 3/4 cup packed light brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Then beat in pumpkin puree, sour cream, flour, vanilla extract, pumpkin pie spice, and kosher salt until the filling is smooth and fully combined.
  8. Protect Pan and Add Filling: Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Pour the pumpkin cheesecake filling evenly over the cooled brownie crust.
  9. Bake Cheesecake in Water Bath: Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan. Bake the cheesecake for about 55 minutes, until the edges are set but the center still slightly jiggles.
  10. Cool Gradually and Chill: Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking. Remove the pan from the water bath, then refrigerate the cheesecake for at least 5 hours or overnight until firm and fully chilled.
  11. Garnish and Serve: Before serving, drizzle the cheesecake with thick caramel sauce, pipe or dollop whipped cream on top, and sprinkle with additional pumpkin pie spice for a festive presentation.

Notes

  • Ensure all eggs and dairy are at room temperature before mixing for better texture and incorporation.
  • Wrapping the springform pan with foil prevents water from leaking into the cheesecake during the water bath bake.
  • The water bath helps produce a creamy cheesecake by providing gentle, even heat while baking.
  • Allowing the cheesecake to cool gradually in the oven reduces the risk of cracking on the surface.
  • This dessert can be made a day ahead, which will help flavors to meld and improve the texture.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brownie bottom pumpkin cheesecake, pumpkin cheesecake recipe, chocolate pumpkin dessert, fall dessert recipes, Halloween desserts, Thanksgiving dessert

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