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.
Ingredients
Scale
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
Instructions
- Prepare Oven and Pan: Preheat oven to 350ºF. Grease a 9” springform pan thoroughly with baking spray to ensure easy release.
- 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.
- 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 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.
- 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.
- Preheat for Cheesecake: Lower oven temperature to 325ºF while the crust cools to prepare for cheesecake filling.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
