Decadent Brownie Bottom Pumpkin Cheesecake Recipe

As autumn approaches, the craving for pumpkin-flavored treats begins to rise. Combining the rich, gooey goodness of brownies with the creamy, spiced delight of pumpkin cheesecake results in a dessert that is both indulgent and perfect for the season. This Brownie Bottom Pumpkin Cheesecake is a show-stopping dessert guaranteed to impress your guests or simply satisfy your cravings. Let’s dive into the recipe!

Ingredients

For the Brownie Bottom:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Pumpkin Cheesecake Layer:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

For Garnish (Optional):

• Whipped cream
• Cinnamon or chocolate shavings

Instructions

Step 1: Prepare the Brownie Bottom

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.

2. Mix Ingredients: In a medium bowl, combine the melted butter and granulated sugar. Stir until well combined. Add in the eggs and vanilla extract, mixing until smooth.

3. Add Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

4. Bake the Brownie Layer: Pour the brownie batter into the prepared springform pan and spread it evenly. Bake in the preheated oven for about 20 minutes, or until the edges pull away from the sides and a toothpick inserted in the center comes out with a few moist crumbs. Remove and let it cool slightly.

Step 2: Make the Pumpkin Cheesecake Layer

5. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, continuing to mix until fluffy.

6. Add Pumpkin and Eggs: Mix in the pumpkin puree, followed by the eggs one at a time, ensuring everything is blended smoothly. Add the vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until just combined.

Step 3: Assemble and Bake

7. Layering: Pour the pumpkin cheesecake filling over the cooled brownie base, spreading it evenly.

8. Bake the Cheesecake: Return the assembled cheesecake to the oven and bake for an additional 50-60 minutes, or until the center is set but still slightly jiggly. The cheesecake will firm up as it cools.

Step 4: Cool and Serve

9. Cool Down: Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set properly.

10. Serve: Before serving, garnish with whipped cream and a sprinkle of cinnamon or chocolate shavings, if desired. Slice and enjoy a spectacular blend of brownie and pumpkin cheesecake!

Conclusion

This Brownie Bottom Pumpkin Cheesecake is more than just a dessert; it’s a delightful celebration of flavors that can transform any fall gathering into something memorable. Whether enjoyed after a meal or as a stand-alone treat with a cup of coffee, this cheesecake will surely become a favorite in your autumn baking repertoire. Happy baking!