Brownie Bottom Pumpkin Cheesecake
Indulge in the rich layers of fudgy brownie and creamy pumpkin cheesecake, perfect for any fall gathering and sure to impress dessert lovers.
Ingredients
For the Brownie Base
- 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 unsalted butter, cut into 1/2 inch 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 pure vanilla extract
For the Cheesecake Filling
- 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 pure vanilla extract
- 1 tsp pumpkin pie spice plus more for garnish
- 1/4 tsp kosher salt
For Serving
- Thick caramel sauce for garnish
- Whipped cream for garnish
Instructions
Preparation
- Preheat your oven to 350 degrees and grease a 9-inch springform pan with baking spray.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt until well combined.
- In a large microwave-safe bowl, combine the butter and chocolate chips. Microwave until melted, about 1 1/2 minutes. Whisk until smooth.
- Whisk in the granulated and brown sugar. Add the eggs one at a time, whisking thoroughly after each addition.
- Fold in the dry ingredients until just combined.
- Pour the brownie batter into the prepared pan and bake for about 45 minutes, until set.
- While still warm, press the brownie down to compact it into an even crust. Allow it to cool completely.
Cheesecake Filling
- Preheat the oven to 325 degrees.
- In a large bowl, beat cream cheese and sugar until light and fluffy.
- Mix in the eggs one by one, followed by the pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice, and salt until well blended.
- Wrap the bottom of the pan in aluminum foil to prevent moisture from seeping in. Pour the cheesecake mixture over the brownie base.
- Place the pan into a deep roasting pan and pour boiling water until it reaches halfway up the springform pan.
- Bake until the cheesecake jiggles slightly in the center, about 55 minutes.
- Turn off the heat, prop the oven door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the foil and refrigerate the cheesecake in the pan until firm, at least 5 hours or overnight.
- Drizzle with caramel sauce, dollop with whipped cream, and sprinkle with additional pumpkin pie spice before serving.
Notes
Allowing the cake to cool properly enhances its flavors and textures.