Description
This Brownie Bottom Pumpkin Cheesecake combines a rich and fudgy brownie crust with a creamy pumpkin cheesecake layer, finished with a drizzle of caramel sauce and whipped cream. Perfect for fall gatherings or holiday desserts, this recipe offers a delicious blend of chocolate and warm pumpkin spice flavors.
Ingredients
Scale
For the 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
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
- Thick caramel sauce, for garnish
- Whipped cream, for garnish
Instructions
- Preheat and Prep Brownie Pan: Preheat your oven to 350ºF and grease a 9-inch springform pan thoroughly with baking spray to prevent sticking.
- Mix Dry Brownie Ingredients: In a medium bowl, whisk together all-purpose flour, dark cocoa powder, baking powder, and kosher salt until well combined.
- Melt Butter and Chocolate: In a large microwave-safe bowl, combine butter and semisweet chocolate chips. Microwave for about 1 ½ minutes until just melted, then whisk until smooth.
- Combine Brownie Batter: Whisk the granulated sugar and light brown sugar into the melted chocolate mixture. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract, then fold in the dry ingredients from step 2 gently to keep batter light.
- Bake Brownie Crust: Pour the brownie batter into the prepared pan. Bake for about 45 minutes until the brownie is set and a toothpick inserted comes out clean. While still warm, press the brownie down evenly with a spoon to form a compact crust about halfway up the pan sides. Let it cool completely on a wire rack.
- Prepare Cheesecake Filling: Preheat oven to 325ºF. In a large bowl, beat softened cream cheese with packed light brown sugar using a hand mixer until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Add Pumpkin Mixture: Beat in pumpkin puree, sour cream, all-purpose flour, vanilla extract, pumpkin pie spice, and kosher salt, ensuring the mixture is smooth and uniform.
- Prepare for Water Bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water leaks. Pour the cheesecake filling over the cooled brownie crust.
- Bake Cheesecake in Water Bath: Place the springform pan in 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, until the center of the cheesecake slightly jiggles when moved.
- Cool Cheesecake: Turn off the oven and prop the door open. Let the cheesecake cool in the oven for 1 hour. Then remove the pan from the water bath, unwrap the foil, and refrigerate the cheesecake until firm, at least 5 hours or overnight.
- Garnish and Serve: Before serving, drizzle the cheesecake with thick caramel sauce, add dollops of whipped cream around the edges, and sprinkle whipped cream with additional pumpkin pie spice for a festive finish.
Notes
- Using room temperature eggs and dairy helps create a smooth batter and even baking.
- Wrapping the springform pan in foil is crucial to prevent water from the water bath leaking into the cheesecake.
- The water bath helps prevent cracking by providing a gentle and even baking environment.
- Letting the cheesecake chill overnight improves texture and flavor.
- For easier slice removal, run a knife around the edges before unclasping the springform pan.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
