Description
This indulgent Brownie Bottom Pumpkin Cheesecake combines a rich, fudgy brownie base with a creamy, spiced pumpkin cheesecake layer. Baked in a water bath for a smooth texture, it’s finished with caramel sauce and whipped cream, making it a perfect dessert for fall or any special occasion.
Ingredients
Scale
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
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 Oven and Pan: Preheat your oven to 350ºF (175ºC). Grease a 9” springform pan thoroughly with baking spray to ensure easy removal.
- Mix Dry Brownie Ingredients: In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, and kosher salt until uniformly combined.
- Melt Butter and Chocolate: Combine the unsalted butter and semisweet chocolate chips in a large microwave-safe bowl. Microwave in 30-second increments until melted and smooth, about 1 ½ minutes total. Whisk gently to combine.
- Add Sugars and Eggs: Whisk the granulated sugar and light brown sugar into the melted chocolate mixture until smooth. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the chocolate mixture until just combined to form the brownie batter.
- Bake the Brownie Crust: Pour the batter into the prepared springform pan and bake for approximately 45 minutes, or until the brownie is set and a toothpick inserted near the center comes out clean.
- Compact the Brownie: While the brownie is still warm, use a spoon to press and compact it evenly so that it comes halfway up the sides of the pan, creating a sturdy crust. Let it cool completely on a wire rack.
- Prepare the Cheesecake Filling: Reduce the oven temperature to 325ºF (163ºC). In a large mixing bowl, beat the softened cream cheese and light brown sugar with a hand mixer until light and fluffy.
- Add Eggs and Pumpkin Mixture: Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, sour cream, all-purpose flour, vanilla extract, pumpkin pie spice, and kosher salt until smooth and evenly combined.
- Prepare for Water Bath Baking: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water leakage. Pour the cheesecake batter over the cooled brownie crust.
- Bake Cheesecake in a Water Bath: Place the springform pan inside a deep roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for about 55 minutes, or until the cheesecake center slightly jiggles when shaken.
- Cool the Cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Refrigerate: Remove the aluminum foil, then refrigerate the cheesecake in the pan for at least 5 hours, preferably overnight, until firm.
- Garnish and Serve: Before serving, drizzle the cheesecake with thick caramel sauce and add dollops of whipped cream around the outer rim. Sprinkle additional pumpkin pie spice over the whipped cream.
Notes
- Room temperature eggs and cream cheese help achieve a smoother batter and better texture.
- Using a water bath helps prevent cracks in the cheesecake and ensures even baking.
- Pressing the warm brownie helps create a compact crust that supports the cheesecake layer.
- Refrigerate the cheesecake for several hours or overnight for best slicing results.
- Additional whipped cream and pumpkin pie spice add a festive and flavorful garnish.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 460
- Sugar: 36g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
