Brownie Bottom Pumpkin Cheesecake Recipe

I’ve got to tell you about my absolute favorite fall dessert—the Brownie Bottom Pumpkin Cheesecake Recipe. It’s one of those treats that feels like a special occasion but is surprisingly easy to pull off on a weeknight. Imagine a dense, fudgy brownie base layered with a creamy pumpkin cheesecake filling that’s bursting with warm spices. That mix of textures and flavors? Nothing short of magical.

This Brownie Bottom Pumpkin Cheesecake Recipe works perfectly for holiday gatherings, cozy family dinners, or even just to satisfy that seasonal craving for pumpkin with a chocolatey twist. What makes it truly worth trying is how the brownie crust provides a rich, chocolatey counterbalance to the smooth and spiced pumpkin cheesecake layer on top. Trust me, once you take a bite, you’ll get why it’s a game changer.

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Ingredients You’ll Need

The magic of this Brownie Bottom Pumpkin Cheesecake Recipe really comes down to quality ingredients working together—from rich chocolate and buttery brownie bases to smooth cream cheese and pure pumpkin. Here’s what I use every time to get that perfect balance.

• Baker’s Joy Baking Spray: My go-to for greasing pans without adding extra oil or butter flavors.
• All-purpose flour: Provides structure for both the brownie and cheesecake layers.
• Dark cocoa powder: Adds a deep, rich chocolate flavor—don’t skimp on this!
• Kosher salt: Just a pinch enhances all the sweetness.
• Clabber Girl Baking Powder: Gives a subtle lift to the brownie texture.
• Unsalted butter: Make sure it’s room temperature for smooth mixing and better flavor control.
• Semisweet chocolate chips: These melt perfectly into the brownie base, giving it that classic fudgy goodness.
• Granulated sugar: Balances the bitterness of cocoa powder in the brownie layer.
• Light brown sugar: Adds moisture and a slight caramel note to both layers.
• Large eggs: Room temperature eggs help everything bind together smoothly and evenly.
• Spice Islands Pure Vanilla Extract: A must for rounding out the layers with rich vanilla aroma.
• Cream cheese: Softened for the cheesecake layer to ensure a creamy, luscious filling.
• Pure pumpkin puree: Use 100% pumpkin, not pumpkin pie mix, for authentic flavor control.
• Sour cream: Adds tang and richness to the cheesecake filling.
• Spice Islands Pumpkin Pie Spice: The star seasoning—feel free to adjust based on your spice preferences.
• Thick caramel sauce and whipped cream: Optional but highly recommended garnishes to take the flavor over the top.

Variations

I like to keep this Brownie Bottom Pumpkin Cheesecake Recipe pretty classic, but I’ve experimented with a few variations that make it even more fun. Don’t hesitate to get creative and adapt it to your taste or dietary needs.

• Gluten-Free Version: Swap regular flour for a gluten-free all-purpose blend—just make sure it’s one that includes xanthan gum for structure.
• Nutty Twist: Try folding chopped pecans or walnuts into the brownie batter for extra crunch and to amp up that fall vibe.
• Chocolate Ganache Topping: Instead of caramel, drizzle a smooth ganache for a richer, chocolate lover’s dream.
• Spice Level: If you like it spicier, add a pinch of cayenne or more pumpkin pie spice to the cheesecake layer.

How to Make Brownie Bottom Pumpkin Cheesecake Recipe

Step 1: Prepare the brownie crust

Preheat your oven to 350ºF and generously grease a 9-inch springform pan with baking spray. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt so all those dry ingredients are evenly combined. This step is key to a balanced flavor and consistent texture.

Step 2: Melt and mix the brownie batter

In a large, microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second bursts until just melted—about 1 ½ minutes total—then whisk until smooth and shiny. This step can make or break the fudginess, so don’t rush it! Next, whisk in the granulated and light brown sugars. Then add the eggs one at a time, whisking well after each to create a smooth, glossy batter. Finish by folding in the dry ingredients with a spatula; don’t overmix to keep the brownie tender.

Step 3: Bake and shape the brownie crust

Pour the brownie batter into your prepared pan and bake for about 45 minutes or until a toothpick comes out mostly clean (a few moist crumbs are okay). Here’s a trick I learned: while the brownie is still warm, take a spoon or a clean spatula and gently press it down, compacting it evenly so it forms a crust that rises halfway up the pan edges. This helps create a sturdy base for the cheesecake layer. Let the crust cool completely on a wire rack before moving to the filling.

Step 4: Make the pumpkin cheesecake filling

Lower the oven to 325ºF. In a large bowl, beat the softened cream cheese with the brown sugar until fluffy and lump-free—this can take about 3-5 minutes with a hand mixer. Add eggs one at a time, beating well after each so the filling stays creamy. Then mix in the pumpkin puree, sour cream, flour, vanilla extract, pumpkin pie spice, and salt until well combined. Make sure everything is at room temperature to avoid any lumps or cracks later.

Step 5: Prepare for the water bath

Wrap the bottom of your springform pan tightly with aluminum foil—this is essential to prevent water from seeping in during baking. Pour the cheesecake batter evenly over the cooled brownie crust. Place the springform pan inside a larger, deep roasting pan.

Step 6: Bake in a water bath for creamy perfection

Carefully pour boiling water into the roasting pan until it reaches about halfway up the side of the springform pan. This water bath helps the cheesecake bake gently and evenly, avoiding cracks and dryness. Bake for about 55 minutes, until the center slightly jiggles when you gently shake the pan. Then turn off the oven, crack the door open, and let it cool inside for an hour—this gradual cooling prevents sudden temperature changes that cause cracks. Afterward, remove the foil wrap and chill the cheesecake in the fridge for at least 5 hours or overnight for the best texture.

Step 7: Garnish and serve

Before serving, drizzle thick caramel sauce over the cheesecake and add dollops of whipped cream along the outer rim. Finish with a sprinkle of pumpkin pie spice on the whipped cream for that final festive touch. Believe me, these little extras take the dessert from delicious to absolutely irresistible!

How to Serve Brownie Bottom Pumpkin Cheesecake Recipe

Garnishes

I love topping this cheesecake with thick caramel sauce and just the right amount of freshly whipped cream. Sprinkling a bit of pumpkin pie spice on the whipped cream adds a lovely autumnal aroma. Sometimes, I’ll add a few toasted pecans on top for crunch – it’s such a nice contrast!

Side Dishes

This dessert pairs beautifully with a simple cup of coffee or spiced chai tea. For a festive spread, I sometimes serve it alongside roasted nuts or a crisp apple salad to balance the richness.

Creative Ways to Present

For holiday dinners, I’ve served this cheesecake straight from the springform pan, but shaping mini individual portions in ramekins makes a charming presentation for parties. You can also pipe whipped cream decoratively around each slice and drizzle caramel in a lattice pattern on top for a stunning look!

Make Ahead and Storage

Storing Leftovers

I always keep leftovers tightly covered in plastic wrap or an airtight container in the fridge. The cheesecake actually tastes even better the next day as the flavors mingle. Just make sure to consume within 4-5 days for the freshest taste.

Freezing

I’ve frozen slices wrapped individually in plastic wrap and foil for up to 2 months. When you’re ready, thaw them overnight in the fridge. This is a lifesaver if you want to make the Brownie Bottom Pumpkin Cheesecake Recipe ahead of a big event.

Reheating

I usually serve this cheesecake chilled or at room temperature as heating can alter the texture. If you must warm it slightly, let it sit out at room temp for about 30 minutes before serving. This brings out the creamy richness without risking curdling or cracking.

FAQs

Final Thoughts

Honestly, the Brownie Bottom Pumpkin Cheesecake Recipe holds a special place in my heart because it effortlessly combines two beloved desserts into one. Each time I make it, everyone asks for seconds and ends up raving about the perfect harmony between chocolate and pumpkin spice. If you’re craving a showstopper dessert that’s approachable and seriously delicious, you really can’t go wrong with this one. Give it a try—I promise it’ll become a favorite in your dessert rotation, just as it has in mine!

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