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Brownie Bottom Pumpkin Cheesecake
Emily

Brownie Bottom Pumpkin Cheesecake

This Brownie Bottom Pumpkin Cheesecake layers a rich fudgy brownie crust with creamy pumpkin cheesecake for the ultimate fall dessert — decadent, smooth, and perfectly spiced.
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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 7 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 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 baking powder
  • 1/2 cup unsalted butter, cubed
  • 1 3/4 cups semisweet chocolate chips
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 16 oz cream cheese, softened
  • 3/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2/3 cup pure pumpkin puree
  • 2 Tbsp sour cream, room temperature
  • 1 Tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice (plus more for garnish)
  • 1/4 tsp kosher salt
  • Thick caramel sauce
  • Whipped cream
  • Extra pumpkin pie spice

Equipment

  • 9-inch springform pan
  • Mixing bowls (medium and large)
  • Electric mixer
  • spatula and whisk
  • roasting pan (for water bath)
  • Aluminum foil

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with Baker’s Joy spray.
  2. In a bowl, whisk flour, cocoa powder, baking powder, and salt.
  3. In a microwave-safe bowl, melt butter and chocolate chips (about 1½ minutes). Stir until smooth.
  4. Whisk in both sugars, then add eggs one at a time. Stir in vanilla. Fold in dry ingredients until just combined.
  5. Pour batter into the pan and bake for 45 minutes, or until set. Let cool completely.
  6. Lower oven to 325°F (160°C). In a large bowl, beat cream cheese and brown sugar until fluffy.
  7. Add eggs one at a time, mixing well. Beat in pumpkin puree, sour cream, flour, vanilla, pumpkin spice, and salt until smooth.
  8. Wrap the bottom of the springform pan in foil. Pour cheesecake filling over the cooled brownie crust.
  9. Place pan in a roasting pan and pour boiling water halfway up the sides. Bake for 55 minutes. Turn off oven, leaving cheesecake inside for 1 hour to cool gradually.
  10. Remove from the water bath and refrigerate for at least 5 hours or overnight.
  11. Before serving, top with caramel sauce, whipped cream, and a sprinkle of pumpkin spice.

Notes

Always use room-temperature ingredients for a silky cheesecake texture. Chill thoroughly before serving for perfect clean slices. Substitute chocolate sauce for caramel if you prefer. A dusting of cocoa or chocolate curls makes for elegant presentation.