Oh, let me tell you about this Brownie Bottom Pumpkin Cheesecake with Caramel and Whipped Cream Recipe — it’s genuinely one of my favorites to pull out during the fall season. There’s something magical about a rich, fudgy brownie base paired with the silky, spiced pumpkin cheesecake layer on top. The caramel drizzle and fluffy whipped cream just seal the deal, making every bite feel like a cozy hug on a chilly day.
What really makes this dessert stand out is how the dense brownie crust gives a perfect contrast to the creamy pumpkin cheesecake—it’s a texture dream come true. Whenever I bring this to family dinners or a friendly potluck, everyone always asks for seconds. If you love the mix of chocolate, pumpkin spice, and just the right amount of sweetness, this Brownie Bottom Pumpkin Cheesecake with Caramel and Whipped Cream Recipe is absolutely worth trying yourself.
Why You’ll Love This Recipe
- Texture Contrast: The fudgy brownie bottom perfectly balances the creamy pumpkin cheesecake layer above.
- Fall Flavor Explosion: Pumpkin pie spice, caramel, and chocolate come together for a seasonal treat you’ll crave year after year.
- Impressive Yet Easy: It looks like a fancy dessert, but the process is straightforward enough to tackle on a weekend.
- Make Ahead Friendly: You can prep and refrigerate it in advance, which means less stress on the day you serve it.
Ingredients You’ll Need
Each ingredient in this Brownie Bottom Pumpkin Cheesecake with Caramel and Whipped Cream Recipe plays a key role to achieve that perfect balance of flavors and textures. From the cocoa powder in the brownie to the pumpkin pie spice in the cheesecake layer, selecting quality items will really make your dessert shine.
- Baker’s Joy Baking Spray: The best way to ensure your brownie crust doesn’t stick to the pan.
- All-purpose Flour: The base for both the brownie and the cheesecake to give structure without heaviness.
- Dark Cocoa Powder: Adds deep chocolate flavor and richness to the brownie bottom.
- Kosher Salt: Enhances all the flavors without overpowering.
- Clabber Girl Baking Powder: Just a touch to help the brownie rise slightly and stay tender.
- Unsalted Butter: Using unsalted lets you control the salt level for a balanced taste.
- Semisweet Chocolate Chips: Melts into the brownie, giving it pockets of gooey chocolate.
- Granulated Sugar: Sweetens the brownie while helping with texture.
- Light Brown Sugar: Adds moisture and a subtle caramel note to both brownie and cheesecake layers.
- Large Eggs (Room Temperature): Essential for binding and achieving that creamy cheesecake texture without cracks.
- Pure Vanilla Extract: Brings warmth and depth to both components.
- Cream Cheese (Softened): The star of the cheesecake layer, make sure it’s softened for smooth mixing.
- Pure Pumpkin Puree: Adds that iconic fall flavor and natural moisture.
- Sour Cream: Keeps the cheesecake extra creamy and adds slight tang to balance the sweetness.
- Spice Islands Pumpkin Pie Spice: The perfect blend of cinnamon, nutmeg, and cloves for that unmistakable taste.
- Thick Caramel Sauce: Your go-to finishing touch for sweetness and gooey texture.
- Whipped Cream: Adds lightness and freshness on top to counter the rich layers below.
Variations
I love how versatile this Brownie Bottom Pumpkin Cheesecake with Caramel and Whipped Cream Recipe can be—over time, I’ve tried a few twists to suit different palates or occasions. Feel free to personalize it to fit your style or dietary needs!
- Gluten-Free Option: Swap out all-purpose flour for a 1:1 gluten-free baking flour blend; just be sure it contains xanthan gum for texture.
- Nutty Boost: I sometimes sprinkle chopped toasted pecans over the caramel topping for a delightful crunch and extra warmth.
- Spice it Up: If you love a kick, add a pinch of cayenne pepper to the brownie batter—it elevates the chocolate flavor beautifully.
- Dairy-Free Substitution: Use dairy-free cream cheese and butter alternatives; coconut whipped cream works wonderfully as a topping.
How to Make Brownie Bottom Pumpkin Cheesecake with Caramel and Whipped Cream Recipe
Step 1: Prepping the Brownie Crust
Start by preheating your oven to 350ºF and greasing a 9-inch springform pan well with baking spray—it really helps the brownie crust release easily. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and kosher salt until everything is nicely combined. This dry mix sets the stage for the fudgy brownie base you’ll love.
Step 2: Melting Butter and Chocolate
In a large microwave-safe bowl, combine your butter pieces and chocolate chips. Microwave for about 1 ½ minutes, stopping to whisk every 30 seconds until smooth and glossy—this takes some practice but patience pays off! The goal is a luscious melted chocolate mixture without scorching, so keep an eye on it.
Step 3: Mixing the Brownie Batter
Whisk in the granulated sugar and brown sugar until fully incorporated, then add the eggs one at a time, making sure each is fully mixed in before the next. Don’t rush this; eggs are key for that rich, tender brownie texture. Stir in vanilla, then gently fold the dry flour mixture until just combined—overmixing can make the brownie tough.
Step 4: Baking and Compacting the Crust
Pour the batter into your prepared pan and bake until set, about 45 minutes—you want a toothpick inserted in the center to come out mostly clean. While it’s still warm, press the brownie down evenly with the back of a spoon to create a compact crust that rises halfway up the pan’s sides. This trick keeps your cheesecake stable and adds that delightful chewy edge.
Step 5: Preparing the Cheesecake Filling
Lower your oven temperature to 325ºF. In a large bowl, beat the softened cream cheese and brown sugar with a hand mixer until fluffy and smooth—this step really smooths out any lumps. Add the eggs one at a time, beating well between each addition. Then mix in the pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice, and salt until the filling is silky and evenly blended.
Step 6: Baking the Cheesecake Layer in a Water Bath
To prevent cracks and ensure even baking, wrap the bottom of the springform pan in aluminum foil to keep water out, then pour the cheesecake filling over the cooled brownie crust. Set the pan in a deep roasting pan and carefully pour boiling water around it until it reaches halfway up the sides of the pan. Bake until the cheesecake’s center just jiggles—about 55 minutes. Then turn off the oven, crack the door open, and let it cool there for an hour before refrigerating it for at least 5 hours or overnight.
Step 7: Final Touches – Caramel and Whipped Cream
When you’re ready to serve, generously drizzle thick caramel sauce over the cheesecake’s surface. I like to pipe or spoon whipped cream along the outer rim and sprinkle a dusting of extra pumpkin pie spice on top—it adds a festive look and aroma that everyone notices. This final flourish makes the Brownie Bottom Pumpkin Cheesecake with Caramel and Whipped Cream Recipe irresistible.
Pro Tips for Making Brownie Bottom Pumpkin Cheesecake with Caramel and Whipped Cream Recipe
- Softened Cream Cheese: Take the cream cheese out at least an hour before starting to avoid lumps in your cheesecake filling.
- Water Bath Wizardry: Wrapping the pan in foil and using a water bath prevents cracks and creates an ultra-creamy cheesecake texture.
- Compact the Brownie While Warm: Pressing down the brownie crust while it’s warm helps it become the perfect firm base without crumbling.
- Cool Gradually: Letting your cheesecake cool with the oven door slightly ajar reduces the chance of sudden temperature shocks, which cause cracks.
How to Serve Brownie Bottom Pumpkin Cheesecake with Caramel and Whipped Cream Recipe
Garnishes
I’m a big fan of keeping it simple with garnishes for this dessert—thick caramel sauce and a generous dollop of freshly whipped cream on each slice. Sometimes I sprinkle a little extra pumpkin pie spice or cinnamon on top of the whipped cream for added warmth and a pretty finish. A few toasted pecans or a pinch of flaky sea salt on the caramel can also add a beautiful crunch and flavor contrast.
Side Dishes
This cheesecake is quite rich, so I like pairing it with something light like a fresh green salad if it’s part of a full meal, or simply serve it alongside black coffee or chai tea to complement the warm spices beautifully. If you want to go all out, roasted autumn fruit compotes or a scoop of vanilla ice cream make lovely accompaniments.
Creative Ways to Present
For special occasions, I’ve layered individual servings in clear jars to show off the brownie crust and pumpkin cheesecake layers topped with whipped cream and a caramel drizzle. It’s a hit at parties and makes serving a breeze! You can also pipe whipped cream decoratively with a star tip or add a cinnamon stick garnish for an elegant touch.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps beautifully in the refrigerator for up to 4 days. I usually cover it tightly with plastic wrap or foil to prevent it from absorbing other fridge odors. After a day or two, the flavors actually deepen, making it even tastier!
Freezing
I’ve frozen this cheesecake a few times with great success. Just be sure to chill it well first, then wrap it securely in plastic wrap and foil before popping it into the freezer. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture.
Reheating
Because this dessert is best served chilled, I usually avoid reheating, but if you want to warm it slightly, a quick zap in the microwave (10-15 seconds) is enough. Just be careful not to melt the whipped cream or caramel topping—you can always add fresh toppings after heating.
FAQs
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Can I make the brownie bottom ahead of time?
Absolutely! You can bake the brownie crust a day in advance and keep it covered at room temperature while it cools. Just press it down as instructed, then refrigerate or cover tightly before adding the cheesecake layer the next day.
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How do I prevent cracks in my cheesecake?
Using a water bath and letting the cheesecake cool slowly in the oven are the best ways to prevent cracks. Also, avoid overbeating the cream cheese mixture and don’t open the oven door too often while baking.
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What can I substitute for sour cream in the cheesecake?
You can use Greek yogurt as an alternative to sour cream. It adds similar creaminess and tang without changing the texture too much.
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Is it okay to use canned pumpkin puree?
Yes! Canned pumpkin puree is perfect and what I usually use. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugars.
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Can I make this recipe dairy-free?
Definitely. Replace cream cheese and butter with dairy-free alternatives and top with coconut whipped cream or another plant-based whipped topping for a delicious dairy-free version.
Final Thoughts
This Brownie Bottom Pumpkin Cheesecake with Caramel and Whipped Cream Recipe has truly become a seasonal staple in my kitchen—it’s my go-to when I want to impress without spending all day baking. The ease of making the layers separately, combined with the show-stopping final presentation, helps me feel confident I’m serving something special. I hope you give it a try and find it just as comforting and crowd-pleasing as I do. Trust me, once you make this, it’ll be a dessert you reach for every pumpkin season!
Print
Brownie Bottom Pumpkin Cheesecake with Caramel and Whipped Cream Recipe
- Prep Time: 15 mins
- Cook Time: 1 hr 40 mins
- Total Time: 8 hrs
- Yield: 10 – 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A decadent Brownie Bottom Pumpkin Cheesecake combining a rich, fudgy brownie crust with a creamy, spiced pumpkin cheesecake topping. This layered dessert is baked in a water bath for a smooth texture and garnished with caramel sauce and whipped cream for an indulgent finish.
Ingredients
For the Brownie
- 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
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 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
- Prepare the Pan and Dry Ingredients: Preheat the oven to 350ºF and grease a 9-inch springform pan with baking spray. In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, and kosher salt until thoroughly combined.
- Melt Butter and Chocolate: In a large microwave-safe bowl, combine the unsalted butter and semisweet chocolate chips. Microwave for about 1 ½ minutes until just melted. Whisk until smooth.
- Make the Brownie Batter: Whisk the granulated sugar and light brown sugar into the melted chocolate mixture. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract. Gently fold in the dry ingredients until just combined.
- Bake the Brownie Crust: Pour the brownie batter into the prepared springform pan. Bake for about 45 minutes or until set and a toothpick inserted comes out clean. While the brownie is still warm, press it down with the back of a spoon to compact the crust and form an even layer coming halfway up the sides of the pan. Let cool completely on a wire rack.
- Make the Cheesecake Filling: Reduce the oven temperature to 325ºF. In a large bowl, beat the softened cream cheese and light brown sugar with a hand mixer until light and fluffy. Add the eggs one at a time, mixing well between each addition. Beat in pumpkin puree, sour cream, all-purpose flour, vanilla extract, pumpkin pie spice, and kosher salt until evenly combined.
- Prepare for Water Bath and Bake Cheesecake: Wrap the bottom of the springform pan with aluminum foil to prevent water leakage. Pour the cheesecake mixture over the cooled brownie crust. Place the springform pan in a deep roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake and Cool the Cheesecake: Bake the cheesecake for about 55 minutes until the center slightly jiggles when gently shaken. Turn off the oven heat, prop the oven door open, and let the cheesecake cool inside the oven for 1 hour. Remove the aluminum foil and refrigerate the cheesecake in the pan until firm, at least 5 hours or overnight.
- Garnish and Serve: Before serving, drizzle the cheesecake with thick caramel sauce. Dollop whipped cream around the outer rim and sprinkle the whipped cream with additional pumpkin pie spice for a festive touch.
Notes
- Make sure all eggs and dairy ingredients are at room temperature to avoid cracks in the cheesecake.
- Wrapping the pan in foil ensures no water seeps into the cheesecake during the water bath baking.
- The water bath helps to cook the cheesecake evenly and prevents it from drying out.
- You can substitute the sour cream with Greek yogurt if desired for a tangier cheesecake.
- Allow the cheesecake to chill thoroughly for the best texture and flavor.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
