Brownie Bottom Pumpkin Cheesecake Recipe

I’m so excited to share this Brownie Bottom Pumpkin Cheesecake Recipe with you because it’s one of those desserts that feels like a real celebration on a plate. Imagine sinking your fork into a fudgy brownie crust, followed by a creamy, spiced pumpkin cheesecake – it’s pure autumn magic all year round. I love this recipe for the way it balances rich chocolate and cozy pumpkin flavors; it’s the kind of treat that makes everyone at the table smile.

Whether you’re making this for a holiday gathering or just because you want to impress family and friends, you’ll find that it’s easier than it looks. Plus, the layers give you that wow factor without complicated steps. I discovered this trick of pressing the warm brownie crust up the sides to cradle the cheesecake filling – it really takes the cake… or should I say cheesecake!

this …

Ingredients You’ll Need

Each ingredient in this Brownie Bottom Pumpkin Cheesecake Recipe plays a key role, from building that rich brownie crust to creating a silky-smooth cheesecake filling. I like to use quality chocolate chips and full-fat cream cheese to get that indulgent texture and flavor we’re after here.

• Baker’s Joy Baking Spray: Makes greasing the pan a breeze and helps the brownie release easily.
• All-purpose flour: Provides structure in both brownies and cheesecake – I never substitute this to keep the texture perfect.
• Dark cocoa powder: Gives the brownie base a deep chocolate flavor without bitterness.
• Kosher salt: Balances sweetness and boosts all the flavors in the recipe.
• Clabber Girl Baking Powder: Helps the brownies rise just right, giving them that soft, chewy crumb.
• Unsalted butter: Offers richness to the brownie; I always use unsalted to control saltiness.
• Semisweet chocolate chips: Melts smoothly in the brownie, making it extra fudgy and chocolatey.
• Granulated sugar: Sweetens the brownie without adding moisture.
• Light brown sugar: Adds moisture and a subtle caramel note to both brownie and cheesecake.
• Large eggs (room temperature): Vital for binding ingredients and ensuring smooth batter in both layers.
• Pure vanilla extract: Brings warmth and depth to the flavor profile.
• Cream cheese (softened): The star of the cheesecake – make sure it’s softened for a creamy texture.
• Pure pumpkin puree: The seasonal twist that makes this cheesecake so comforting and festive.
• Sour cream: Adds tang and moisture for a luscious cheesecake bite.
• Spice Islands Pumpkin Pie Spice: The perfect blend of cinnamon, nutmeg, and cloves to spice up the filling.
• Thick caramel sauce and whipped cream: For finishing touches that take this dessert from delicious to unforgettable.

Variations

I love how flexible this Brownie Bottom Pumpkin Cheesecake Recipe is – you can easily tweak it to match your taste or dietary needs. I occasionally swap out spices or add mix-ins to keep it fresh and exciting depending on the season.

• Gluten-Free Variation: Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup; I tested this and it still bakes up beautifully.
• Nutty Twist: Add chopped pecans or walnuts to the brownie batter for extra crunch – my family goes crazy for this version.
• Spice Adjustments: Play with the pumpkin pie spice, adding more cinnamon or a pinch of ginger if you like a bolder spice flavor.
• Chocolate Lover’s Dream: Swirl melted dark chocolate into the cheesecake layer before baking for a marbled effect I adore.

How to Make Brownie Bottom Pumpkin Cheesecake Recipe

Step 1: Prep the Pan and Mix the Dry Brownie Ingredients

First things first, preheat your oven to 350ºF and grease a 9-inch springform pan generously with baking spray. In a medium bowl, whisk together all-purpose flour, dark cocoa powder, baking powder, and kosher salt until everything is blended nicely. This dry mix is the backbone that ensures your brownie base has the perfect texture and rich cocoa flavor.

Step 2: Melt Butter and Chocolate, Then Make the Brownie Batter

In a large microwave-safe bowl, combine the butter pieces and chocolate chips. Microwave for about 1 ½ minutes, stirring halfway through, just until everything is melted and smooth – don’t overheat or it might seize! Then whisk in granulated sugar and light brown sugar until combined. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in vanilla extract. Finally, fold in the flour mixture gently so you maintain that amazing fudgy texture.

Step 3: Bake and Press the Brownie Layer

Pour the batter into your prepared pan and bake for about 45 minutes or until a toothpick inserted comes out clean. While the brownie is still warm, grab a spoon and gently press the brownie down, compacting it evenly so it rises up halfway along the sides of the pan. This little trick creates the perfect crust to cradle your pumpkin cheesecake. Then cool it completely on a wire rack, so the cheesecake layer doesn’t slide.

Step 4: Make the Pumpkin Cheesecake Filling

Lower your oven temperature to 325ºF for the cheesecake. Using a hand mixer, beat softened cream cheese with the light brown sugar until fluffy and smooth – this step is crucial for a creamy texture. Add the eggs one at a time, mixing well after each addition. Then beat in the pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice, and salt until everything is evenly combined and silky. This filling is where the fall flavor really shines, and you’ll want the texture just right here.

Step 5: Prepare for a Water Bath and Pour Filling Over Crust

Wrap the bottom of your springform pan tightly with aluminum foil – this keeps water from seeping in during baking. Place the pan on a deep roasting pan, then pour the cheesecake mixture over your cooled brownie crust. Transfer carefully to the oven-ready roasting pan, because next comes the water bath.

Step 6: Bake the Cheesecake in a Water Bath

This part really makes a difference: pour boiling water into the roasting pan, coming about halfway up the sides of your springform pan. Bake for 55 minutes or until the center is just a little jiggly – don’t overbake! Then, turn off the oven, crack open the door slightly, and let the cheesecake cool slowly in the oven for an hour to prevent cracks. Finally, remove the foil and chill the cheesecake in the fridge for at least 5 hours, or overnight, for best results.

Step 7: Garnish and Serve

Before serving, drizzle thick caramel sauce over the top and add dollops of whipped cream around the edges. A final sprinkle of pumpkin pie spice on the whipped cream adds the perfect finishing touch. Trust me, this presentation makes it look like you’re a pro baker!

How to Serve Brownie Bottom Pumpkin Cheesecake Recipe

Garnishes

I always reach for a thick caramel sauce and freshly whipped cream when serving this cheesecake – they add a luscious sweetness and light creaminess that balance the spices beautifully. A sprinkle of extra pumpkin pie spice or even a dusting of cinnamon on top gives it that inviting aroma and look.

Side Dishes

This dessert shines on its own, but if you want to serve it alongside other treats, I recommend light coffee or spiced teas to complement the pumpkin spice. For a seasonal spread, fresh fruit like spiced pears or sliced apples work wonderfully to freshen up your palate between bites.

Creative Ways to Present

For holiday dinners or special occasions, I’ve plating individual slices with a drizzle of caramel artfully zig-zagged, a dollop of whipped cream topped with a cinnamon stick, and toasted pecans scattered nearby. You can also serve mini versions in ramekins for a festive party display that’s just as delicious.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in the fridge with plastic wrap over the top of the cheesecake and the pan’s lid closed. It stays perfectly fresh for up to 4 days, staying moist and flavorful without drying out. Just be sure to serve chilled for the best texture.

Freezing

If you want to freeze it, slice the cheesecake first so you can thaw individual portions. Wrap each slice tightly in plastic wrap and then again in foil before freezing. From my experience, it keeps wonderfully for about 2 months and tastes almost as good as fresh after thawing overnight in the fridge.

Reheating

I prefer to eat this cheesecake cold, but if you want to warm it just a bit, let it come to room temperature before gently microwaving for 10–15 seconds. That subtle warmth brings out the caramel notes without melting the whipped cream topping.

FAQs

Final Thoughts

This Brownie Bottom Pumpkin Cheesecake Recipe is one I come back to whenever I want to impress without stress. It’s a comforting, crowd-pleasing dessert that radiates warmth and celebration in every bite. Give it a try—you’ll enjoy how those fudgy, creamy layers come together to make something truly memorable. Trust me, once you make this, it’ll become your go-to fall dessert and beyond!

Print