Brownie Bottom Pumpkin Cheesecake Recipe

Oh my gosh, if you’re looking for a show-stopping dessert that combines two of my all-time favorites—rich fudgy brownies and creamy pumpkin cheesecake—then you’ve got to try this Brownie Bottom Pumpkin Cheesecake Recipe. I absolutely love how the dense, chocolatey brownie creates the perfect base for that silky pumpkin cheesecake layer on top, making every bite so indulgent and comforting. This dessert feels like fall in every forkful but is surprisingly easy to make!

When I first tried this Brownie Bottom Pumpkin Cheesecake Recipe, I was blown away by how beautifully the flavors balanced each other: the bittersweet chocolate brownie with the spiced pumpkin cheesecake is just heavenly. You’ll find it’s perfect for holiday gatherings, chilly weekend treats, or anytime you want to impress without fussing over complicated techniques. Honestly, once you nail this recipe, it becomes your go-to dessert for the season.

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Ingredients You’ll Need

The ingredients for this Brownie Bottom Pumpkin Cheesecake Recipe come together to create an irresistible duo. Using cream cheese for the cheesecake and semisweet chocolate for the brownie ensures rich flavors, while pumpkin pie spice adds that cozy, seasonal touch. Here’s what you’ll want to gather before you start baking.

• Baker’s Joy Baking Spray: Makes greasing the pan effortless and helps the brownies release cleanly.
• All-purpose Flour: The base for both brownie and cheesecake, providing structure without heaviness.
• Dark Cocoa Powder: Adds deep chocolate flavor to the brownie layer.
• Kosher Salt: Enhances and balances sweetness in both layers.
• Clabber Girl Baking Powder: Gives brownies just a slight lift so they’re tender, not dense.
• Unsalted Butter: Provides richness and moisture in the brownie; make sure it’s cut into pieces to melt evenly.
• Semisweet Chocolate Chips: Melts into the brownie for gooey, fudgy goodness.
• Granulated and Light Brown Sugar: Combination creates balanced sweetness and slight caramel notes.
• Large Eggs (room temperature): Help bind the batter smoothly and ensure a tender crumb.
• Pure Vanilla Extract: Brightens flavors through both brownie and cheesecake layers.
• Cream Cheese (softened): The star of the cheesecake layer—make sure it’s at room temp for smooth mixing.
• Pure Pumpkin Puree: Use real pumpkin, not pumpkin pie filling, for true pumpkin flavor.
• Sour Cream: Adds a subtle tang and creamy texture to the cheesecake.
• Spice Islands Pumpkin Pie Spice: Essential to infuse that classic autumn warmth.
• Thick Caramel Sauce and Whipped Cream: Perfect finishing touches to dress up your cheesecake.

Variations

I love experimenting with this Brownie Bottom Pumpkin Cheesecake Recipe, and it’s so easy to tweak it based on what you have or what flavors you prefer. Whether you want to dial up the spice, make it gluten-free, or even swap the brownie base for something a little different, there’s room for your own creative spin.

• Gluten-Free Variation: I swapped the all-purpose flour with a gluten-free blend once, and it still turned out delicious with no compromise on texture.
• Dairy-Free Option: Using dairy-free cream cheese and butter substitutes works well if you’re avoiding dairy—just expect slight texture differences.
• Extra Spicy Pumpkin Cheesecake: If you’re a pumpkin spice lover like me, try adding a bit more pumpkin pie spice or even a pinch of ground cloves for a bolder taste.
• Nutty Twist: Fold in chopped pecans or walnuts into the brownie batter for some crunch and extra flavor.

How to Make Brownie Bottom Pumpkin Cheesecake Recipe

Step 1: Getting the Brownie Base Just Right

Start by preheating your oven to 350ºF and greasing a 9-inch springform pan generously with baking spray—that nonstick coating is a game changer for cheesecake. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt so your dry ingredients are perfectly combined. Then melt butter and chocolate chips gently in the microwave, stirring until silky smooth.

Mix in sugars until glossy, then add eggs one by one, fully incorporating each before the next—this helps the batter stay smooth and airy. Stir in the vanilla, then fold in the dry ingredients carefully so you don’t lose that fudgy texture. Pour the batter into your pan and bake for about 45 minutes until set. While the brownie is still warm, press it down with the back of a spoon to compact it into an even crust that rises about halfway up the pan’s sides—this little trick makes the base sturdy and gorgeously uniform. Let it cool completely on a wire rack.

Step 2: Crafting the Creamy Pumpkin Cheesecake Layer

Once your brownie crust has cooled, it’s cheesecake time! Lower the oven to 325ºF. Using a hand mixer, beat the softened cream cheese and brown sugar until light and fluffy—that’s key to avoiding lumps and ensuring a creamy texture. Then blend in the eggs one at a time, making sure each is fully mixed to keep the batter smooth.

Next, add pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice, and salt, mixing just until everything is evenly combined. Pour this luscious pumpkin cheesecake batter gently over your brownie crust. Wrap the bottom of the pan with aluminum foil—a must to prevent water from leaking into your pan during the water bath—and place it inside a deep roasting pan.

Step 3: Baking and Cooling to Perfection

Carefully pour boiling water into the roasting pan until it reaches halfway up the springform pan’s sides—this water bath ensures the cheesecake cooks evenly with a silky texture and no cracking. Bake for about 55 minutes until the center jiggles only slightly when gently shaken. After baking, turn off the oven, crack open the door slightly, and let your cheesecake cool in there for an hour; this gradual cooling helps prevent cracks and preserves texture.

Then remove the foil and chill the cheesecake in the fridge for at least 5 hours or overnight—trust me, this patience pays off with the best sliceable firmness and flavor meld. Before serving, drizzle it with thick caramel sauce, add a generous dollop of whipped cream around the edges, and sprinkle a touch more pumpkin pie spice on top. It looks stunning and tastes even better!

How to Serve Brownie Bottom Pumpkin Cheesecake Recipe

Garnishes

My favorite way to serve this Brownie Bottom Pumpkin Cheesecake Recipe is with a generous drizzle of thick caramel sauce—there’s something about caramel paired with chocolate and pumpkin that just sings! I also love adding whipped cream dolloped around the edges, sprinkled lightly with extra pumpkin pie spice for that warm aroma and pretty finish. If you like a bit of crunch, toasted pecans scattered on top never disappoint.

Side Dishes

Since this dessert is already super rich, I usually balance the meal with something light and fresh. A crisp green salad with apple slices or a simple ginger tea or coffee pairs beautifully with the dense, sweet cheesecake. During the holidays, I enjoy serving it alongside a scoop of vanilla bean ice cream to add a cold contrast to the rich dessert.

Creative Ways to Present

For a festive touch, try making mini versions in muffin tins lined with parchment cups—that’s been a hit at my gatherings for easy individual servings. You can also layer the brownie and cheesecake into a glass trifle dish with alternating dollops of whipped cream for a stunning visual. And if you want to get fancy, top with candied pumpkin seeds or a sprinkle of edible gold dust for special occasions.

Make Ahead and Storage

Storing Leftovers

I usually cover the cheesecake tightly with plastic wrap and store it in the fridge for up to 4 days. It actually tastes even better the next day as the flavors meld together! Just be sure to keep it chilled because that pumpkin cheesecake layer is sensitive to room temperature.

Freezing

If you want to freeze this Brownie Bottom Pumpkin Cheesecake Recipe, slice it into portions, wrap each piece tightly in plastic wrap and then foil. It freezes well up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge—freezing can sometimes slightly change the texture, but the flavor remains fantastic.

Reheating

Since this is a cheesecake, I don’t recommend reheating it in the microwave because it can get rubbery. Instead, I let it come to room temperature for about 30 minutes before serving—this helps restore that creamy texture and richness without altering the taste.

FAQs

Final Thoughts

I can’t recommend this Brownie Bottom Pumpkin Cheesecake Recipe enough; it’s quickly become one of my go-to desserts to impress family and friends, especially during the fall. The layered textures and flavors are just irresistible, and the recipe itself is forgiving enough for both beginners and seasoned bakers. Give it a shot—you’ll love how easy it is to make and the delicious compliments you’ll get. Trust me, once you try this, your dessert game will totally level up!

Brownie Bottom Pumpkin Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 110 reviews

• Author: Megane
• Prep Time: 15 mins
• Cook Time: 1 hr 40 mins
• Total Time: 8 hrs
• Yield: 10 – 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This Brownie Bottom Pumpkin Cheesecake combines a rich chocolate brownie crust with a creamy, spiced pumpkin cheesecake topping. Baked in a water bath for a perfectly smooth texture, this dessert offers a decadent twist on fall flavors, garnished with caramel sauce and whipped cream for an irresistible finish.

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Ingredients

For the Brownie

• Baker’s Joy Baking Spray, as needed
• 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

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Instructions

1. Prepare Oven and Pan: Preheat oven to 350ºF. Grease a 9” springform pan thoroughly with baking spray to ensure easy release.
2. Mix Dry Brownie Ingredients: In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, and kosher salt until well combined.
3. 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.
4. Combine Brownie Batter: Whisk in granulated sugar and light brown sugar into the chocolate mixture. Add eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract. Carefully fold in the dry ingredients until just combined.
5. Bake Brownie Crust: Pour brownie batter into the prepared springform pan and bake for about 45 minutes, or until set and a toothpick inserted comes out clean. While still warm, press the brownie down with a spoon to compact it into an even crust that rises halfway up the sides of the pan. Allow to cool completely on a wire rack.
6. Preheat for Cheesecake: Lower oven temperature to 325ºF while the crust cools to prepare for cheesecake filling.
7. Make Cheesecake Filling: In a large bowl, use a hand mixer to beat softened cream cheese and light brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Blend in pumpkin puree, sour cream, flour, vanilla extract, pumpkin pie spice, and kosher salt until the mixture is smooth and evenly combined.
8. Prepare Water Bath and Add Filling: Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks. Pour the cheesecake filling over the brownie crust, smoothing the top. Place the pan inside a deep roasting pan.
9. Bake in Water Bath: Carefully 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 gently shaken.
10. Cool Cheesecake: Turn off the oven heat and prop the oven door open. Let cheesecake cool inside the oven for 1 hour to prevent cracking. Remove aluminum foil and refrigerate the cheesecake in the pan for at least 5 hours or overnight to firm up completely.
11. Garnish and Serve: Before serving, drizzle the cheesecake with thick caramel sauce. Dollop whipped cream around the outer rim and sprinkle with extra pumpkin pie spice for a festive touch.

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Notes

• Ensuring eggs and cream cheese are at room temperature helps achieve a smooth cheesecake filling.
• Pressing the brownie crust while warm compacts it, creating a sturdy base that supports the cheesecake layer.
• Wrapping the pan with foil protects against water leakage during the water bath bake, essential for even baking and preventing cracks.
• Cooling the cheesecake slowly in the oven by leaving the door ajar prevents sudden temperature changes which can cause cracks.
• Allowing the cheesecake to chill overnight improves flavor and texture.
• For best results, use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugars.

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Nutrition

• Serving Size: 1 slice (1/12th of recipe)
• Calories: 430
• Sugar: 38g
• Sodium: 210mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 110mg