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
Scale
- 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