Indulge in the irresistible harmony of flavors with Brownie Bottom Pumpkin Cheesecake. This dessert artfully combines rich, fudgy brownies with a velvety pumpkin cheesecake, creating a delightful treat that’s perfect for fall gatherings and holiday celebrations.

Using Spice Islands Pumpkin Pie Spice, this recipe enhances the classic pumpkin flavor with a warm blend of spices, including cinnamon, nutmeg, and cloves. Each slice delivers a comforting taste of autumn, sure to impress both pumpkin lovers and skeptics alike.

This decadent dessert is not just a feast for the palate but also a visual delight. Topped with luscious caramel and whipped cream, it’s the ideal centerpiece for any dessert table, inviting everyone to savor a slice of seasonal bliss.

Brownie Bottom Pumpkin Cheesecake: Ingredients

The rich semisweet chocolate chips provide a luscious foundation for the brownie layer, delivering a deep, indulgent flavor that perfectly complements the lighter pumpkin cheesecake above. Cream cheese serves as the heart of the cheesecake, creating a smooth and creamy texture that’s both comforting and luxurious.

Pure pumpkin puree infuses the dessert with a warm, earthy sweetness, embodying the essence of fall. Spice Islands Pumpkin Pie Spice introduces a vibrant mix of warm spices, enhancing the pumpkin with notes of cinnamon and nutmeg that evoke cozy autumn memories.

Finally, the thick caramel sauce adds a decadent drizzle that elevates each slice, while the whipped cream offers a light, airy contrast, inviting you to savor every delightful layer of this seasonal masterpiece.

Brownie Bottom Pumpkin Cheesecake: Recipe Tips, Serving Suggestions, and FAQ

Combining the rich flavors of brownies with the warm essence of pumpkin cheesecake, this dessert is a showstopper for any fall gathering. Here are some helpful tips, serving suggestions, and frequently asked questions to elevate your baking experience.

Recipe Tips

1. Room Temperature Ingredients: For the best texture, ensure your cream cheese and eggs are at room temperature before mixing. This helps to achieve a smooth and creamy cheesecake filling, preventing lumps and promoting even baking.
2. Prevent Cracks: To minimize cracks in the cheesecake, avoid overmixing after adding the eggs. Additionally, using a water bath (bain-marie) during baking helps regulate temperature and creates steam, which keeps the cheesecake moist and reduces the chance of cracks forming on the surface.
3. Chill Time: Patience is key! Allow the cheesecake to cool in the oven with the door propped open for an hour after baking. This gradual cooling process helps prevent sudden temperature changes that can lead to cracks. Afterward, refrigerate the cheesecake for at least 5 hours, or overnight if possible, to let the flavors meld and achieve the perfect slice.

What to Serve with Brownie Bottom Pumpkin Cheesecake

1. Autumn Spiced Coffee: A warm cup of autumn spiced coffee complements the flavors of this cheesecake beautifully. The rich, aromatic spices in the coffee will enhance the pumpkin and spice notes of the dessert, creating a cozy pairing perfect for fall evenings.
2. Apple Crisp: For a delightful contrast in textures, serve your cheesecake alongside a warm apple crisp. The crisp’s buttery oat topping and tender baked apples provide a lovely crunch and tartness that balances the rich sweetness of the cheesecake.
3. Vanilla Ice Cream: A scoop of creamy vanilla ice cream is always a classic choice. The cool, smooth texture of the ice cream contrasts with the dense cheesecake, while its subtle sweetness highlights the dessert’s rich flavors. Consider drizzling caramel over both for an extra indulgent touch.

FAQ

1. Can I make this cheesecake in advance?
   Yes! This cheesecake is ideal for make-ahead preparations. You can bake it a day or two before serving, allowing the flavors to deepen as it chills in the refrigerator.
2. How do I store leftovers?
   Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. To freeze, wrap slices tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months.
3. Can I use a different type of crust?
   Absolutely! While the brownie crust is a delicious choice, you can substitute it with a traditional graham cracker crust or an Oreo crust for a different flavor profile. Adjust baking times accordingly if you change the crust.
4. What if I don’t have pumpkin pie spice?
   If you don’t have pumpkin pie spice on hand, you can make your own by combining equal parts of cinnamon and nutmeg with a pinch of ginger and cloves. This blend will capture the essence of fall just as effectively!

Brownie Bottom Pumpkin Cheesecake

Pumpkin is undeniably a beloved flavor, especially during the fall season. When it merges with two of the most cherished desserts in culinary history, it transforms into an irresistible must-have for autumn festivities. This recipe features Spice Islands Pumpkin Pie Spice, a delightful blend of cinnamon, ginger, nutmeg, allspice, mace, and cloves, encapsulating the essence of seasonal flavors.

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Prep Time 1 hour hr 20 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 11 hours hrs 25 minutes mins

Course cake, Cheesecake

Cuisine American

Servings 5

Ingredients

  

• For the Brownie
• Baker’s Joy Baking Spray
• 3/4 cup all-purpose flour
• 1/4 cup dark cocoa powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon Clabber Girl Baking Powder
• 1/2 cup unsalted butter cut into 1/2-inch pieces
• 1 3/4 cups semisweet chocolate chips
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 3 large eggs at room temperature
• 1 teaspoon Spice Islands Pure Vanilla Extract
• For the Cheesecake
• 2 8-ounce blocks cream cheese, softened
• 3/4 cup packed light brown sugar
• 2 large eggs at room temperature
• 2/3 cup pure pumpkin puree
• 2 tablespoons sour cream at room temperature
• 1 tablespoon all-purpose flour
• 1 teaspoon Spice Islands Pure Vanilla Extract
• 1 teaspoon Spice Islands Pumpkin Pie Spice plus additional for garnish
• 1/4 teaspoon kosher salt
• Thick caramel sauce and whipped cream for garnish

Instructions

 

• Step 1
• Begin by preheating your oven to 350ºF. Generously grease a 9-inch springform pan with baking spray.
• Step 2
• Prepare the brownie layer by whisking together the all-purpose flour, dark cocoa powder, baking powder, and kosher salt in a medium-sized bowl until thoroughly combined. In a large microwave-safe bowl, combine the butter and chocolate chips, heating in the microwave until melted, approximately 1½ minutes. Stir until the mixture is smooth. Incorporate the granulated and brown sugars, followed by the eggs, adding each one sequentially and whisking until fully integrated. Finally, stir in the vanilla extract and gently fold in the dry ingredients.
• Step 3
• Pour the brownie batter into the prepared springform pan. Bake for about 45 minutes, or until the brownie is set and a toothpick inserted comes out clean. While the brownie is still warm, use a spoon to press it down evenly to form a crust that rises halfway up the sides of the pan. Allow it to cool completely on a wire rack.
• Step 4
• While the brownie crust cools, prepare the cheesecake filling. Lower the oven temperature to 325ºF. In a large bowl, use a hand mixer to beat the softened cream cheese and brown sugar until the mixture is light and fluffy. Gradually add the eggs, mixing thoroughly after each addition. Then, blend in the pumpkin puree, sour cream, flour, vanilla extract, pumpkin pie spice, and kosher salt until everything is evenly incorporated.
• Step 5
• Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Pour the cheesecake filling over the cooled brownie crust, and then place the pan into a deep roasting pan.
• Step 6
• Transfer the roasting pan to the oven, pouring enough boiling water into it to reach halfway up the sides of the springform pan. Bake until the center of the cheesecake exhibits a slight jiggle, approximately 55 minutes. Once done, turn off the oven, prop the door open, and allow the cheesecake to cool inside for one hour. Afterward, remove the aluminum foil and refrigerate the cheesecake in the pan until it firms up, which should take at least five hours or can be left overnight.
• Step 7
• Before serving, drizzle thick caramel sauce over the top, dollop the outer rim with whipped cream, and finish by sprinkling additional pumpkin pie spice for an elegant presentation.

Keyword Brownie Bottom Pumpkin Cheesecake