Brownie Bottom Pumpkin Cheesecake
Picture this: a rich, fudgy brownie base topped with a creamy, dreamy pumpkin cheesecake that’s spiced to perfection. This Brownie Bottom Pumpkin Cheesecake is the dessert that invokes memories of cozy evenings warmed by spices and sweet indulgences. It’s a slice of nostalgia on a plate, combining two beloved desserts into one heavenly creation. With its gooey chocolate and velvety pumpkin blend, this treat is bound to be a hit with everyone—from the kids to the adults at your gathering. Why wait? Grab your apron and let your oven work its magic on this fast, delectable, and oh-so-comforting dessert.
Are you craving something sweet and satisfying that will wow your taste buds?
Is there anything more tempting than a slice of rich cheesecake with a flavor that evokes visions of autumn? How about serving guests something that marries that pumpkin spice goodness we crave with the indulgence of chocolate? This dessert is not just a treat; it’s an experience. Remember those family gatherings where everyone fought over the last piece of dessert? Get ready to steal the show with this brownie bottom pumpkin cheesecake, ensuring there’s not a crumb left on the plate!
Why You’ll Love This Recipe
This Brownie Bottom Pumpkin Cheesecake checks all the boxes for dessert lovers everywhere.
- Easy Prep: With straightforward steps and minimal fuss, this recipe is perfect even for novice bakers.
- Crowd-Pleaser: Everyone will love the combination of flavors, making it ideal for parties or holiday get-togethers.
- Nostalgic Flavor: This cheesecake is infused with warm spices reminiscent of family traditions.
- Minimal Ingredients: With just a handful of high-quality ingredients, you can whip up a gourmet dessert in no time.
- Visual Appeal: The layered look of brownie and cheesecake will make you the star of any dessert table.
Ingredients
To create this delightful Brownie Bottom Pumpkin Cheesecake, gather the following ingredients:
- Baker’s Joy Baking Spray to grease your pan perfectly.
- 3/4 cup all-purpose flour for the brownie base.
- 1/4 cup dark cocoa powder to give that rich chocolate flavor.
- 1/2 tsp. kosher salt to balance the sweetness.
- 1/4 tsp. Clabber Girl Baking Powder for the perfect rise.
- 1/2 cup (1 stick) unsalted butter, cut into 1/2 inch pieces for that creamy texture.
- 1 3/4 cups semisweet chocolate chips for a gooey, chocolatey layer.
- 3/4 cup granulated sugar to sweeten the brownies.
- 3/4 cup packed light brown sugar for extra moisture and depth of sweetness.
- 3 large eggs, at room temperature, to bind everything together.
- 1 tsp. Spice Islands Pure Vanilla Extract for that aromatic kick.
For the pumpkin cheesecake layer:
- 2 (8-oz.) blocks cream cheese, softened for a velvety texture.
- 3/4 cup packed light brown sugar to create the sweet cheesecake filling.
- 2 large eggs, at room temperature, to ensure thorough mixing.
- 2/3 cup pure pumpkin puree for that autumn flavor.
- 2 Tbsp. sour cream, at room temperature, to enhance creaminess.
- 1 Tbsp. all-purpose flour to stabilize the cheesecake.
- 1 tsp. Spice Islands Pure Vanilla Extract to deepen the flavor.
- 1 tsp. Spice Islands Pumpkin Pie Spice, plus more for garnishing, to channel those warm spices.
- 1/4 tsp. kosher salt for taste.
For garnish:
- Thick caramel sauce—drizzled generously to elevate the dessert.
- Whipped cream—for that luscious finish.
Timing
When it comes to baking, the time you invest often pays delicious dividends.
This Brownie Bottom Pumpkin Cheesecake takes about 2 to 3 hours from beginning to end, but the active time is surprisingly minimal. Ideal for an afternoon baking session that ends with delectable rewards, the wait is well worth it.
Step-by-Step
Let’s dive into the rich steps to create your masterpiece:
Preheat your oven to 350 degrees and generously grease a 9-inch springform pan with baking spray.
Make the Brownie Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well mixed. In a large, microwave-safe bowl, combine the butter and chocolate chips and microwave for about 1 1/2 minutes or until just melted. Whisk until smooth.
Combine and Whisk: Add the granulated and brown sugar to the melted mixture, followed by the eggs, one at a time, ensuring full incorporation before the next. Mix in the vanilla. Gently fold in the dry ingredients until just combined.
Bake the Brownie: Pour the brownie batter into the prepared pan and bake for about 45 minutes or until a toothpick comes out clean. While the brownie is still warm, use a spoon to press it down into an even crust halfway up the sides of the pan, then cool completely on a wire rack.
Prepare the Cheesecake Filling: Preheat your oven to 325 degrees. In a large bowl, beat the cream cheese and sugar with a hand mixer until light and fluffy.
Mix the Filling: Add the eggs one at a time, ensuring they are well blended after each addition. Incorporate the pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice, and salt until completely mixed.
Combine Layers: Wrap the bottom of the springform pan in aluminum foil to prevent water seepage. Pour the cheesecake mixture over the brownie crust.
Baking in Water Bath: Place this in a deep roasting pan and fill it with boiling water halfway up the sides of the pan. Bake until the cheesecake’s center jiggles slightly, about 55 minutes.
Cooling Time: Turn off the heat, keep the oven door ajar, and let the cheesecake cool in the oven for about 1 hour. Remove the foil and refrigerate until firm, at least 5 hours or overnight.
Serve it Up: Drizzle with thick caramel sauce and dollop with whipped cream, sprinkling more pumpkin pie spice on top for that added touch.
Nutritional Information
Indulging in this Brownie Bottom Pumpkin Cheesecake may have its decadent side, but it is downright delightful.
Per slice, you’re looking at approximately 350 calories. While this may feel indulgent, remember that every bite is worth the moment of joy it brings. Savor the richness, and feel free to share!
Healthier Alternatives
If you’re looking to lighten up this dessert while keeping its indulgent nature:
Low-Sugar Alternatives: Swap out standard sugars for coconut sugar or erythritol.
Dairy-Free Swap: Use plant-based cream cheese and butter for a non-dairy version.
Flour Alternatives: Consider using almond flour or oat flour for gluten-free options.
Serving Suggestions
Imagine this Brownie Bottom Pumpkin Cheesecake served with a scoop of vanilla ice cream—pure heaven!
It’s perfect for family dinners, Thanksgiving gatherings, or any festive occasion when you want to impress your friends and family. Pair it with a cup of hot coffee or homemade chai to elevate the experience!
Common Mistakes
To keep your Brownie Bottom Pumpkin Cheesecake from becoming a baking mishap:
Avoid Overbaking: Keep an eye on the baking time to ensure a creamy texture.
Texture Issues: Ensure your cream cheese is at room temperature to avoid lumps.
Messes: A well-greased pan and foil wrap will help prevent the cheesecake from sticking.
Storing Tips
If your guests don’t finish every bite, you’re in luck!
You can store any leftovers by refrigerating them in an airtight container for up to five days. For longer storage, cut into slices, wrap tightly in plastic wrap, and freeze—this Brownie Bottom Pumpkin Cheesecake can last up to three months! When you’re ready to indulge, let it thaw in the refrigerator overnight before enjoying.
Tempted to Bake it ASAP?
Once you taste the rich brownie layer combined with the luscious pumpkin cheesecake, you’ll understand why this dessert is irresistible. So grab your ingredients and let the baking magic begin! You’ll create a dessert that will warm hearts and bring smiles around the table. Don’t just meet expectations—exceed them with this fabulous indulgence!
FAQs
Q1: Can I make this cheesecake ahead of time?
Yes! This cheesecake is great for making ahead. It can be refrigerated for up to two days before serving.
Q2: Can I substitute the pumpkin puree?
Yes, you can use sweet potato puree as a substitute for an equally delicious alternative.
Q3: How do I know when the cheesecake is done?
The center should jiggle slightly—this ensures it’s not overcooked and will remain creamy.
Q4: Can I serve this cheesecake at room temperature?
Absolutely! While it’s delicious chilled, serving it slightly warmed brings out the flavors even more.
Q5: What can I use instead of a springform pan?
If you don’t have a springform pan, an 8×8 square baking pan works just fine, but be sure to line it with parchment for easy removal.
Happy Baking! Enjoy your luscious Brownie Bottom Pumpkin Cheesecake!
Print
Brownie Bottom Pumpkin Cheesecake
- Total Time: 120 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich, fudgy brownie base topped with creamy pumpkin cheesecake, spiced to perfection—a dessert that combines two beloved favorites into one heavenly creation.
Ingredients
- 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 inch pieces
- 1 3/4 cups semisweet chocolate chips
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3 large eggs, at room temperature
- 1 tsp. Spice Islands Pure Vanilla Extract
- 2 (8-oz.) blocks cream cheese, softened
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2/3 cup pure pumpkin puree
- 2 Tbsp. sour cream, at room temperature
- 1 Tbsp. all-purpose flour
- 1 tsp. Spice Islands Pure Vanilla Extract
- 1 tsp. Spice Islands Pumpkin Pie Spice
- 1/4 tsp. kosher salt
- Thick caramel sauce for garnish
- Whipped cream for garnish
Instructions
- Preheat your oven to 350°F and grease a 9-inch springform pan with baking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a microwave-safe bowl, combine the butter and chocolate chips and microwave until melted. Whisk until smooth.
- Add the granulated and brown sugar to the melted mixture, followed by the eggs one at a time, mixing well each time. Mix in the vanilla and fold in the dry ingredients until just combined.
- Pour the brownie batter into the prepared pan and bake for about 45 minutes. Press the brownie crust down while warm and cool completely on a wire rack.
- Preheat your oven to 325°F. In a bowl, beat the cream cheese and sugar until fluffy.
- Add the eggs one at a time, mixing well. Incorporate the pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice, and salt until mixed.
- Wrap the bottom of the springform pan in foil to prevent water seepage. Pour the cheesecake mixture over the brownie layer.
- Place the springform pan in a deep roasting pan and fill with boiling water halfway up the sides. Bake until the cheesecake jiggles slightly, about 55 minutes.
- Turn off the oven, keep the door ajar, and let the cheesecake cool in the oven for 1 hour. Remove foil and refrigerate until firm, at least 5 hours or overnight.
- Serve drizzled with caramel sauce and topped with whipped cream and a sprinkle of pumpkin pie spice.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
