Brownie Bottom Pumpkin Cheesecake
By Laura Rege

Yields:
10 - 12 serving(s)
Prep Time:
15 mins
Total Time:
8 hrs
Cal/Serv:
660
Let’s face it: Pumpkin anything is a crowd pleaser in its own right. When combined with two of the most popular desserts in the history of dessert creation, it turns into a must-make for every fall occasion. We used Spice Islands Pumpkin Pie Spice in our cheesecake, which blends cinnamon, ginger, nutmeg, allspice, mace, and cloves to capture everyone’s favorite seasonal flavor. If you just can't decide between brownie or cheesecake, put them together in this crowd-pleaser for the ultimate fall dessert.
After your cheesecake is done baking, remember to let it cool in the oven (with the heat off and the door propped open) before placing it in the refrigerator to avoid any cracking. When it comes to topping your cheesecake, you've got a couple of options: top it with just the thick caramel sauce (like we did in our photo below), or add some homemade whipped cream (like in the video above) to take this dessert truly over the top.
If you have any leftover cheesecake, store in an airtight container in the fridge for around 3 days.
Made this? Let us know how it went in the comment section below!
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Ingredients
FOR THE BROWNIE
- 3/4 cup
all-purpose flour
- 1/4 cup
dark cocoa powder
- 1/2 tsp.
kosher salt
- 1/4 tsp.
- 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.
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.
- 1 tsp.
Spice Islands Pumpkin Pie Spice, plus more for garnish
- 1/4 tsp.
kosher salt
Thick caramel sauce and whipped cream, for garnish
Directions
- Step 1Preheat oven to 350º and grease a 9” springform pan with baking spray. Make brownies: In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt until combined.
- Step 2In a large microwave safe bowl, combine the butter and chocolate chips, microwave until just melted, about 1 ½ minutes. Whisk until smooth. Whisk in the granulated and brown sugar. Add the eggs, one at a time, whisking to fully combine before adding the next. Whisk in the vanilla. Fold in the dry ingredients.
- Step 3Pour batter into the prepared pan and bake until brownie is set and a toothpick comes out clean, about 45 minutes. While brownie is still warm, use a spoon to press the brownie down and compact into an even crust that comes halfway up the pan. Let cool completely on a wire rack.
- Step 4While the crust cools, make the cheesecake filling: Preheat oven to 325º. In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. Beat in pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice, and salt until evenly combined.
- Step 5Wrap bottom of pan in aluminum foil, then pour cheesecake mixture over brownie crust and place in a deep roasting pan.
- Step 6Transfer to the oven, then pour in enough boiling water to come up halfway in the pan. Bake until the center of the cheesecake only slightly jiggles, about 55 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
- Step 7Drizzle with caramel, dollop outer rim with whipped cream. Sprinkle whipped cream with more pumpkin pie spice.
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