Brownie Bottom Pumpkin Cheesecake Recipe

I absolutely love sharing this Brownie Bottom Pumpkin Cheesecake Recipe because it combines two of my favorite desserts into one show-stopping treat. The rich fudgy brownie forms a sturdy, chocolaty base that perfectly balances the smooth, spiced pumpkin cheesecake sitting on top. Whenever I make this for get-togethers or the holidays, it instantly becomes the star of the dessert table – everyone can’t help but swoon.

If you’re anything like me and adore pumpkin but crave a little chocolate indulgence as well, you’ll find that this recipe strikes just the right balance. Plus, it’s easier to make than it looks. From the first time I baked it, I knew I had a keeper on my hands because this Brownie Bottom Pumpkin Cheesecake Recipe works fabulously for potlucks, cozy autumn evenings, or even as a festive centerpiece for Thanksgiving.

this …

Ingredients You’ll Need

The magic of this Brownie Bottom Pumpkin Cheesecake Recipe is all in the quality ingredients coming together—dense cocoa in the brownie, creamy tang from cream cheese, and that seasonal pumpkin touch with spices. Shopping for these staples is easy, and many of them you might already have on hand.

• Baker’s Joy Baking Spray: Makes greasing the pan hassle-free and prevents sticking, crucial for the brownie bottom.
• All-purpose flour: The base for the brownie batter and a small bit in the cheesecake to set the texture.
• Dark cocoa powder: Adds deep chocolate flavor to the brownie layer—don’t skip the “dark” type for richness.
• Kosher salt: Balances the sweetness and enhances all flavors in both layers.
• Baking powder: A small lift in the brownie that keeps it from becoming dense and heavy.
• Unsalted butter: For richness and that melt-in-your-mouth brownie crumb.
• Semisweet chocolate chips: Melt down with butter to create the luscious chocolate base.
• Granulated sugar: Sweetener in the brownie layer.
• Light brown sugar: Adds moisture and a subtle caramel note to both layers.
• Eggs: Provide structure and richness to both brownie and cheesecake—just make sure they’re at room temperature.
• Pure vanilla extract: Boosts overall flavor, especially in the cheesecake.
• Cream cheese: The star of the cheesecake—soften thoroughly for a smooth finish.
• Pure pumpkin puree: The seasonal, moist element that makes this cheesecake sing.
• Sour cream: Adds tang and creaminess, keeping the cheesecake from being too dense.
• Pumpkin pie spice: Your secret weapon for that cozy fall flavor.
• Thick caramel sauce and whipped cream: For finishing touches that turn this dessert from great to irresistible.

Variations

One of the best things about this Brownie Bottom Pumpkin Cheesecake Recipe is how versatile it is. I often tweak it to suit the occasion or dietary needs, and I encourage you to make it your own too!

• Gluten-Free Version: I swapped all-purpose flour for a gluten-free blend and it still came out fudgy and rich—just double-check your baking powder is gluten-free.
• Dairy-Free Adaptation: Using dairy-free cream cheese and butter substitutes worked wonders, though the texture was slightly less creamy but still delicious.
• Nutty Twist: I like folding toasted pecans or walnuts into the brownie batter for a crunchy depth that pairs perfectly with pumpkin.
• Spice It Up: Feel free to increase the pumpkin pie spice or add a pinch of cayenne for a subtle kick—I discovered this trick last year and it’s a hit.

How to Make Brownie Bottom Pumpkin Cheesecake Recipe

Step 1: Whisk Dry Ingredients for the Brownie Base

Start by preheating your oven to 350ºF and spraying a 9” springform pan generously with Baker’s Joy baking spray—it really helps the brownie release with ease later. In a medium bowl, whisk together the flour, dark cocoa powder, baking powder, and kosher salt. This simple mix is your dry foundation. I like to sift or whisk thoroughly to avoid any lumps and ensure the cocoa blends in evenly, which gives a uniform chocolate flavor.

Step 2: Melt Butter and Chocolate

In a microwave-safe bowl, combine the butter chunks and semisweet chocolate chips. Microwave in 30-second bursts, stirring in between, until the mixture is smooth and fully melted—this usually takes about 1½ minutes total. I’ve found that whisking it well right after melting keeps the batter silky and prevents lumps. Immediately whisk in both sugars until fully incorporated and shiny.

Step 3: Mix in Eggs and Dry Ingredients to Make Brownie Batter

Add the eggs one at a time, whisking thoroughly between each to incorporate air and avoid a dense brownie. Then whisk in the vanilla extract for a pop of fragrance. Next, gently fold the dry ingredients in batches—don’t overmix, just until you see everything combined. This keeps your brownie tender while still rich and fudgy.

Step 4: Bake and Press the Brownie Base

Pour the brownie batter into your prepared springform pan, spreading evenly. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. While the brownie is still warm, use the back of a spoon to press it down firmly, compacting it into an even crust that comes halfway up the pan’s sides. This step creates the perfect sturdy base for your cheesecake. Then, let it cool completely on a wire rack before moving on.

Step 5: Prepare the Pumpkin Cheesecake Filling

Lower your oven temperature to 325ºF. In a large bowl, beat the softened cream cheese and brown sugar with a hand mixer until light and fluffy—this ensures that creamy texture we all love. Add the eggs one at a time, mixing well after each addition. Then beat in pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice, and salt until everything is smooth and well blended. I like using room temperature ingredients here to avoid lumps and cracking during baking.

Step 6: Assemble and Bake the Cheesecake

Wrap the bottom of your springform pan in aluminum foil to prevent water from leaking in during the water bath. Pour the cheesecake mixture over the cooled brownie crust and place the pan in a deep roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of your springform pan—this water bath is key to baking the cheesecake gently and avoiding cracks. Bake for about 55 minutes, or until the center jiggles just slightly when gently shaken.

Step 7: Cool and Chill for Best Texture

Turn off the oven and prop the door open slightly, letting the cheesecake cool inside for an hour—that slow temperature change helps prevent cracking. After that, remove the foil and refrigerate the cheesecake in its pan for at least 5 hours, but preferably overnight, so it sets up beautifully. This waiting game is tough, but trust me, it makes a difference in texture and flavor concentration.

Step 8: Garnish and Serve

Just before serving, drizzle the top with thick caramel sauce and pipe or dollop whipped cream around the edges. Sprinkle a little extra pumpkin pie spice on the whipped cream for that cozy aroma and pretty presentation. I love this final touch because it adds both richness and a festive feel that’s hard to resist.

How to Serve Brownie Bottom Pumpkin Cheesecake Recipe

Garnishes

I love topping this cheesecake with a generous drizzle of thick caramel sauce and a ring of freshly whipped cream sprinkled with a dash of pumpkin pie spice. It adds creaminess and a little extra sweetness that takes the flavor to the next level. Sometimes I’ll add a few toasted pecan halves on top for the added crunch and pretty presentation.

Side Dishes

This dessert pairs beautifully with a cup of strong coffee or a warm spiced chai if you want to echo the pumpkin pie spices. I’ve also served it alongside a scoop of vanilla bean ice cream for an indulgent touch that everyone raves about. For a lighter contrast, fresh berries work surprisingly well too.

Creative Ways to Present

For Thanksgiving or a fall party, I like assembling mini cheesecakes in individual jars layered with whipped cream and a small brownie bite at the bottom. It makes these portable and perfectly portioned. Another fun idea is to dust the whole cheesecake lightly with edible gold dust or cinnamon for a festive shimmer that wows guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover Brownie Bottom Pumpkin Cheesecake covered tightly with plastic wrap or in an airtight container in the fridge, where it stays fresh for up to 5 days. The flavors even mellow and deepen if you let it rest a day or two. I usually slice it carefully with a warm knife to get clean pieces when serving leftovers.

Freezing

Freezing works well for this cheesecake if you wrap it tightly in plastic wrap and then aluminum foil. I recommend slicing it first into servings so it’s easier to thaw individual pieces as needed. When you’re ready, thaw overnight in the fridge and it still tastes delicious—though the whipped cream garnish is best added fresh after thawing.

Reheating

I usually serve cheesecake chilled, but if you prefer it slightly warmed, I gently microwave a slice for 10-15 seconds to take the chill off without melting the cream cheese or whipped cream toppings. This little warming trick brings out the flavors and softens the cheesecake just enough for comfort without losing texture.

FAQs

Final Thoughts

This Brownie Bottom Pumpkin Cheesecake Recipe holds a special place in my kitchen because it brings together the best of chocolate and pumpkin in a way that never fails to impress. Whether you’re serving it for a crowd or just indulging on a quiet night, I promise it’s a treat worth the time and love it requires. Try it out like I do, and you’ll have a new fall dessert favorite that your friends and family will ask for again and again.

Print