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Master 1 Amazing Brownie Bottom Pumpkin Cheesecake

Brownie Bottom Pumpkin Cheesecake
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This brownie bottom pumpkin cheesecake layers a rich, fudgy brownie crust with creamy pumpkin cheesecake for the ultimate fall dessert. It is decadent, smooth, and perfectly spiced, blending the richness of chocolate with the warm, cozy spices of autumn.

Ingredients

Scale
  • Baker’s Joy Baking Spray
  • ¾ cup all-purpose flour
  • ¼ cup dark cocoa powder
  • ½ tsp kosher salt
  • ¼ tsp baking powder
  • ½ cup unsalted butter, cubed
  • 1¾ cups semisweet chocolate chips
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 16 oz cream cheese, softened
  • ¾ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ⅔ cup pure pumpkin purée
  • 2 Tbsp sour cream, room temperature
  • 1 Tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice (plus more for garnish)
  • ¼ tsp kosher salt
  • Thick caramel sauce
  • Whipped cream
  • Extra pumpkin pie spice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with Baker’s Joy spray for your brownie bottom pumpkin cheesecake.
  2. In a bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, and kosher salt.
  3. In a microwave-safe bowl, melt the unsalted butter and semisweet chocolate chips (approximately 1½ minutes). Stir until smooth.
  4. Whisk in both the granulated sugar and light brown sugar, then add the 3 large eggs one at a time, mixing well. Stir in 1 tsp vanilla extract.
  5. Fold the dry ingredients into the wet ingredients until just combined.
  6. Pour the brownie batter into the prepared springform pan and bake for 45 minutes, or until set. Let the brownie crust cool completely.
  7. Lower the oven temperature to 325°F (160°C).
  8. In a large bowl, beat the softened cream cheese and ¾ cup light brown sugar until light and fluffy for your pumpkin cheesecake layer.
  9. Add the 2 large eggs one at a time, mixing well after each addition.
  10. Beat in the pure pumpkin purée, sour cream, 1 Tbsp all-purpose flour, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, and ¼ tsp kosher salt until the mixture is smooth.
  11. Wrap the bottom of the springform pan in aluminum foil to prepare for a water bath.
  12. Pour the creamy pumpkin cheesecake filling over the cooled brownie crust.
  13. Place the springform pan in a larger roasting pan and carefully pour boiling water halfway up the sides of the springform pan.
  14. Bake the brownie bottom pumpkin cheesecake for 55 minutes.
  15. Turn off the oven, leaving the cheesecake inside for 1 hour to cool gradually. This helps prevent cracking.
  16. Remove the cheesecake from the water bath and refrigerate for at least 5 hours or, for best results, overnight.
  17. Before serving, top your homemade brownie bottom pumpkin cheesecake with thick caramel sauce, whipped cream, and a sprinkle of extra pumpkin pie spice.

Notes

  • Always use room-temperature ingredients for a silky smooth cheesecake texture.
  • Chill thoroughly before serving for perfect, clean slices of your brownie bottom pumpkin cheesecake.
  • Substitute chocolate sauce for caramel if you prefer.
  • A dusting of cocoa powder or chocolate curls makes for an elegant presentation.

Nutrition

Find it online: https://keepityummy.com/brownie-bottom-pumpkin-cheesecake/

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