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
Scale
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
