Description

This Brownie Bottom Pumpkin Cheesecake combines the rich, fudgy texture of a homemade brownie crust with a creamy, spiced pumpkin cheesecake filling. Perfectly baked in a water bath for a smooth finish, this dessert is finished with caramel sauce and whipped cream for a festive touch, making it an ideal treat for autumn and holiday celebrations.

Ingredients

Scale

For the 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

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

For Garnish

Thick caramel sauce
Whipped cream

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Instructions

Prepare Brownie Crust: Preheat the oven to 350ºF and grease a 9” springform pan with baking spray. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
Melt Butter and Chocolate: In a large microwave-safe bowl, combine the butter and chocolate chips. Microwave for about 1 ½ minutes until just melted. Whisk until smooth.
Mix Brownie Batter: Whisk in the granulated sugar and brown sugar. Add eggs one at a time, whisking fully between each addition. Stir in vanilla extract and fold in the dry ingredients gently until just combined.
Bake Brownie Crust: Pour the batter into the prepared pan and bake until set and a toothpick inserted comes out clean, about 45 minutes. While still warm, press the brownie down with a spoon to compact it evenly, making it come halfway up the pan. Let cool completely on a wire rack.
Make Cheesecake Filling: Preheat oven to 325ºF. In a large bowl, using a hand mixer, beat softened cream cheese and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Beat in pumpkin puree, sour cream, flour, vanilla extract, pumpkin pie spice, and salt until evenly combined.
Prepare for Water Bath: Wrap the bottom of the springform pan with aluminum foil to prevent water leakage. Pour cheesecake mixture over the cooled brownie crust.
Bake Cheesecake: Place the springform pan in a deep roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake until the cheesecake’s center only slightly jiggles, about 55 minutes.
Cool Cheesecake in Oven: Turn off the oven heat and prop the oven door open. Let the cheesecake cool inside the oven for 1 hour.
Refrigerate: Remove the foil and refrigerate the cheesecake in the pan until firm, at least 5 hours or overnight for best results.
Serve: Drizzle the top with thick caramel sauce, add dollops of whipped cream around the outer rim, and sprinkle whipped cream with additional pumpkin pie spice before serving.

Notes

Using room temperature eggs and cream cheese helps achieve a smooth cheesecake batter.
Pressing the warm brownie crust ensures a firm, even base for the cheesecake.
Wrapping the pan with foil is essential to prevent water from the bain-marie leaking into the cheesecake.
The water bath (bain-marie) ensures gentle, even heat to avoid cracks in the cheesecake.
The cheesecake can be refrigerated up to 2 days before serving.
For a dairy-free option, substitute cream cheese and sour cream with vegan alternatives.

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 480
Sugar: 38g
Sodium: 220mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 44g
Fiber: 3g
Protein: 6g
Cholesterol: 120mg