Description
This Brownie Bottom Pumpkin Cheesecake combines a rich, fudgy brownie crust with a creamy, spiced pumpkin cheesecake topping. The dessert is baked in a water bath for a smooth, velvety texture and finished with caramel sauce and whipped cream, making it a perfect festive treat for autumn 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 Ingredients: Preheat the oven to 350ºF and grease a 9-inch springform pan thoroughly with baking spray. In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, and kosher salt until evenly combined.
- Melt Butter and Chocolate, Mix Batter: In a large microwave-safe bowl, combine the unsalted butter and semisweet chocolate chips. Microwave for about 1 ½ minutes until just melted. Whisk until smooth. Add granulated sugar and light brown sugar; whisk to combine. Incorporate the eggs one at a time, fully mixing each before adding the next. Stir in vanilla extract and gently fold in the dry ingredients until just combined.
- Bake the Brownie Crust: Pour the brownie batter into the prepared springform pan and bake for about 45 minutes, until the center is set and a toothpick inserted comes out clean. While still warm, press the brownie evenly with a spoon to compact it and form a crust that reaches halfway up the sides of the pan. Cool completely on a wire rack.
- Make the Cheesecake Filling: Preheat oven to 325ºF. Using a hand mixer in a large bowl, beat the softened cream cheese with light brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Beat in pumpkin puree, sour cream, all-purpose flour, vanilla extract, pumpkin pie spice, and kosher salt until fully incorporated and smooth.
- Prepare Water Bath and Assemble: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from leaking in. Pour the cheesecake mixture evenly over the cooled brownie crust. Place the pan in a deep roasting pan.
- Bake in Water Bath: Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake the cheesecake for about 55 minutes, or until the center slightly jiggles when shaken. Turn off the oven and prop the oven door open; let the cheesecake cool inside the oven for 1 hour. Remove the foil and refrigerate the cheesecake in the pan for at least 5 hours, preferably overnight, until firm.
- Garnish and Serve: Before serving, drizzle the top with thick caramel sauce and pipe or dollop whipped cream around the outer rim. Sprinkle the whipped cream with additional pumpkin pie spice for decoration and extra flavor.
Notes
- Using room temperature eggs and cream cheese will help achieve a smooth batter without lumps.
- Pressing the brownie crust while still warm helps it compact evenly, forming a sturdy base for the cheesecake layer.
- Wrapping the pan in foil is essential to prevent water from the water bath leaking into the cheesecake.
- Water bath baking prevents cracks and ensures a creamy texture.
- Allow the cheesecake to fully chill and set for best slicing and flavor development.
- Leftovers should be stored covered in the refrigerator and are best consumed within 3-4 days.
Nutrition
- Serving Size: 1 slice (1 of 12 servings)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
