Description
A delicious Brownie Bottom Pumpkin Cheesecake that combines rich brownie and creamy pumpkin flavors, perfect for fall celebrations.
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” 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
- 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
- Preheat the oven to 350ºF and grease a 9-inch springform pan with baking spray.
- In a medium bowl, whisk together all-purpose flour, dark cocoa powder, baking powder, and kosher salt.
- In a large microwave-safe bowl, combine butter and semisweet chocolate chips. Microwave for about 1 ½ minutes until melted, then whisk until smooth.
- Whisk granulated sugar and light brown sugar into the melted chocolate mixture. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and fold in the dry ingredients gently.
- Pour the brownie batter into the prepared pan and bake for about 45 minutes until set. Let it cool completely.
- Preheat the oven to 325ºF. In a large bowl, beat softened cream cheese with packed light brown sugar until light and fluffy. Add eggs one at a time.
- Beat in pumpkin puree, sour cream, flour, vanilla extract, pumpkin pie spice, and kosher salt until smooth.
- Wrap the bottom of the springform pan with aluminum foil. Pour cheesecake filling over the cooled brownie crust.
- Place the springform pan in a roasting pan and pour boiling water halfway up the sides of the springform pan. Bake for about 55 minutes.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour. Remove from water bath and refrigerate until firm, at least 5 hours or overnight.
- Before serving, drizzle with caramel sauce, add whipped cream, and sprinkle with pumpkin pie spice.
Notes
- Make sure all ingredients are at room temperature for the best results.
- For a richer flavor, use high-quality dark chocolate chips.
- Allow plenty of time for the cheesecake to chill before serving for the best texture.
- Thick caramel sauce can be replaced with chocolate sauce for a different flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg