There’s nothing quite like the sight of leaves turning golden and the crisp air that signals fall’s arrival. As the season unfolds, my kitchen transforms into a cozy haven filled with delightful aromas of cinnamon and nutmeg, reminding me of cherished childhood memories. One recipe that captures the essence of autumn in the most indulgent way is my Brownie Bottom Pumpkin Cheesecake.
This dessert is a true showstopper, effortlessly blending the rich fudginess of brownies with a creamy pumpkin cheesecake layer, all infused with warm seasonal spices. Imagine cutting into a slice and revealing that perfect contrast—a decadent chocolate base topped with a smooth pumpkin filling that feels like a warm hug. Whether you’re hosting a festive gathering or seeking a comforting treat for a quiet night in, this recipe promises to impress. Let’s dive into the world of flavors that make this the ultimate fall dessert!
Why is Brownie Bottom Pumpkin Cheesecake so special?
Indulgent flavors come together beautifully in this dessert, making it a perfect centerpiece for fall gatherings.
Versatile enough to cater to various dietary needs, with easy substitutions for gluten-free or dairy-free options.
No-fail method: the cooling technique in the oven ensures a creamy, crack-free cheesecake every time.
Visual appeal takes center stage with its contrasting layers, making it a feast for the eyes as well as the palate.
Time-saving aspects of this recipe mean you can whip up this showstopper without spending all day in the kitchen.
No wonder this Brownie Bottom Pumpkin Cheesecake will leave everyone asking for seconds!
Brownie Bottom Pumpkin Cheesecake Ingredients
For the Brownie Base
- Baker’s Joy Baking Spray – Prevents sticking; any non-stick baking spray will do if unavailable.
- All-Purpose Flour – Provides structure to the brownie; substitute with gluten-free flour for a gluten-free version.
- Dark Cocoa Powder – Adds depth of flavor; Dutch-process cocoa can be used for a milder chocolate taste.
- Kosher Salt – Enhances all flavors; regular salt can work as a substitution.
- Clabber Girl Baking Powder – Helps brownies rise; consider using baking soda as an alternative.
- Unsalted Butter (1 stick, cut into 1/2” pieces) – Adds richness; can be replaced with a vegan butter alternative for a dairy-free option.
- Semisweet Chocolate Chips – Contributes chocolatey texture and sweetness; dark chocolate chips offer a richer flavor.
- Granulated Sugar – Enhances sweetness; coconut sugar makes for a healthier alternative.
- Packed Light Brown Sugar – Adds moisture and rich flavor; dark brown sugar can deepen flavor if desired.
- Large Eggs (3, room temperature) – Acts as a binding agent; use flax eggs for a vegan option.
- Spice Islands Pure Vanilla Extract – Boosts sweetness and flavor; optional but recommended for added depth.
For the Pumpkin Cheesecake Layer
- Cream Cheese (2, 8-oz. blocks, softened) – Provides the creamy base for the cheesecake; a dairy-free cream cheese can substitute.
- Pure Pumpkin Puree – Key flavor ingredient for pumpkin cheesecake; canned or homemade puree will work well.
- Sour Cream (2 Tbsp., room temperature) – Adds tang and moisture; Greek yogurt can serve as a substitute.
- More All-Purpose Flour – Stabilizes the cheesecake; can also be replaced with gluten-free flour for suitability.
- Spice Islands Pumpkin Pie Spice – Infuses seasonal flavors into the cheesecake; homemade pumpkin spice can also be used.
For Garnishing (Optional)
- Thick Caramel Sauce and Whipped Cream – Enhance flavor and visual appeal; recommended for that extra indulgence when serving.
This delightful Brownie Bottom Pumpkin Cheesecake is not only a feast for the senses but also a genuine crowd-pleaser, perfect for your autumn festivities!
How to Make Brownie Bottom Pumpkin Cheesecake
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Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures a uniform bake for your brownies and cheesecake layers. -
Prepare the Baking Pan:
Generously spray a 9×13-inch baking pan with Baker’s Joy or any non-stick baking spray to prevent sticking, setting yourself up for a smooth release. -
Mix the Brownie Ingredients:
In a large mixing bowl, combine unsweetened chocolate, unsalted butter, and both sugars. Mix until creamy and smooth, bringing together that rich chocolate goodness. -
Incorporate Eggs and Dry Ingredients:
Beat in the large eggs and vanilla extract, blending well. Gradually fold in the flour, cocoa powder, baking powder, and salt until just combined; don’t over-mix for the best texture. -
Bake the Brownie Base:
Spread the brownie mixture evenly into your prepared pan. Bake in the preheated oven for about 15 minutes, until slightly set but not fully cooked through. -
Prepare the Cheesecake Filling:
While the brownies bake, mix cream cheese, pumpkin puree, granulated sugar, brown sugar, flour, and eggs in a separate bowl until smooth and well-combined for that creamy cheesecake layer. -
Layer and Bake Again:
Once the brownie base has baked, pour the pumpkin cheesecake mixture over it, spreading it evenly. Return the pan to the oven and bake for 40-45 minutes, or until the center is just set. -
Cool Gradually:
After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually. This prevents surface cracks and helps retain moisture. -
Chill Before Serving:
Transfer the cheesecake to the refrigerator and chill for at least 8 hours (overnight is even better!) to allow the flavors to meld and the texture to firm up.
Optional: Drizzle with caramel sauce and top with whipped cream for that extra indulgence.
Exact quantities are listed in the recipe card below.
Expert Tips for Brownie Bottom Pumpkin Cheesecake
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Room Temperature Ingredients: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for the smoothest texture and even mixing.
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Avoid Overmixing: Gently mix your brownie and cheesecake batters until just combined. Overmixing can lead to a dense texture instead of the light, fluffy cheesecake layer we desire.
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Cool Gradually: Allow the Brownie Bottom Pumpkin Cheesecake to cool in the oven with the door slightly open to prevent unwanted cracks on the surface. This simple trick helps maintain that beautiful finish.
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Proper Chilling Time: Don’t rush the chilling process—refrigerate for at least 8 hours or overnight. This step ensures that the cheesecake firms up nicely, making it easier to slice and serve.
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Flavor Depth: For added complexity, consider incorporating a pinch of salt in the caramel sauce or a hint of espresso powder in the brownie mix to enhance the chocolate flavors.
Brownie Bottom Pumpkin Cheesecake Variations
Ready to make this delectable dessert your own? Here are some scrumptious twists that will lift your Brownie Bottom Pumpkin Cheesecake to new heights!
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for an equally delicious treat.
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Dairy-Free: Replace cream cheese with a plant-based alternative and use vegan butter for a totally dairy-free delight.
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Nutty Addition: Add 1/2 cup of finely chopped walnuts or pecans to the brownie batter for a delightful crunch that compliments the creaminess.
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Spicy Kick: Mix in a pinch of cayenne or red pepper flakes to the pumpkin cheesecake layer for a surprising, warm kick that enhances the fall spices.
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Double Chocolate: Use chocolate fudge brownie mix as your base and swirl in chocolate chips into the cheesecake layer for a double dose of decadent chocolate.
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Flavor Infusion: Experiment with different extracts, such as almond or maple, instead of vanilla to provide a unique flavor profile that surprises the palate.
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Swirled Delight: Create a marbled effect by swirling chocolate ganache into the pumpkin cheesecake layer before baking, adding a rich chocolate ribbon throughout.
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Layered Pie: For a twist on presentation, layer the cheesecake mixture in small individual jars with brownie crumbles for a beautiful layered dessert that’s perfect for parties.
Make Ahead Options
These Brownie Bottom Pumpkin Cheesecakes are ideal for busy home cooks who love to prep ahead! You can prepare the brownie base up to 24 hours in advance. Simply bake as directed, let it cool, and store it wrapped tightly in plastic wrap in the refrigerator. The cheesecake filling can also be made up to 3 days ahead and stored in an airtight container in the fridge. When you’re ready to complete your Brownie Bottom Pumpkin Cheesecake, simply pour the cheesecake mixture over the chilled brownie and bake according to the instructions. This allows for maximum flavor fusion while saving you time, ensuring your dessert is just as delicious when served!
What to Serve with Brownie Bottom Pumpkin Cheesecake?
Indulging in the cozy goodness of pumpkin cheesecake deserves the perfect complements for a complete dining experience.
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Spiced Apples: A warm mix of sautéed apples with cinnamon adds a fresh, fruity contrast to the rich cheesecake, enhancing the autumn flavors.
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Vanilla Ice Cream: A scoop of smooth vanilla ice cream creates a delightful contrast, while its creaminess perfectly balances the dense texture of the cheesecake.
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Maple Pecan Salad: Toss together mixed greens, roasted pecans, and a maple vinaigrette for a crunchy and mildly sweet salad, serving as a light palate cleanser.
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Cranberry Sauce: A tart cranberry sauce offers a refreshing burst of flavor that cuts through the sweetness of the dessert while also embracing the season’s spirit.
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Hot Chocolate: A mug of rich, homemade hot chocolate provides a warm drink option to sip alongside your cheesecake, making for a cozy evening treat.
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Pumpkin Spice Latte: For coffee lovers, this classic fall beverage echoes the flavors of the dessert and adds a comforting warmth to your gathering.
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Gingersnap Cookies: These spicy, crunchy cookies provide a delightful texture and flavor contrast, echoing the cheesecake’s warmth while adding an extra layer of indulgence.
With these pairings, your Brownie Bottom Pumpkin Cheesecake will not only shine as the star of the show but will also offer a memorable and satisfying feast for all to enjoy!
How to Store and Freeze Brownie Bottom Pumpkin Cheesecake
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and texture; this will keep the cheese layer creamy.
Freezer: For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months—perfect for enjoying later!
Reheating: Thaw slices overnight in the fridge before gently reheating in the microwave for 15-20 seconds to restore their soft texture without losing flavor.
Serving Reminder: Always allow the cheesecake to cool completely before storing, ensuring that the rich flavors of the brownie bottom pumpkin cheesecake are preserved.
Brownie Bottom Pumpkin Cheesecake Recipe FAQs
How do I choose the best pumpkin puree for this recipe?
Absolutely! For the best flavor, look for 100% pure pumpkin puree, which you can find canned or make fresh from a sugar pumpkin. Make sure there are no added flavorings or sugars, as this allows the spices and chocolate to shine through in your Brownie Bottom Pumpkin Cheesecake!
How should I store leftover brownies with the cheesecake?
For the best taste and texture, store any leftovers in an airtight container in the refrigerator for up to 3 days. This way, the creamy cheesecake layer retains its moisture, and you can enjoy a perfect slice anytime!
Can I freeze Brownie Bottom Pumpkin Cheesecake?
Yes, you can! Wrap individual slices in plastic wrap and store them in a freezer-safe bag. They will last for up to 2 months. When you’re ready to enjoy, just thaw them in the fridge overnight, then reheat each slice in the microwave for 15-20 seconds, and you’ll have a delightful treat waiting for you!
What should I do if my cheesecake cracks while baking?
If you notice cracks, don’t fret—it’s sometimes a part of the process. To help prevent this in the future, always allow the cheesecake to cool gradually in the oven with the heat off and the door slightly ajar. This reduces temperature shock, which is a common cause of cracks.
Is this Brownie Bottom Pumpkin Cheesecake suitable for gluten-free diets?
Yes! You can easily make this dessert gluten-free by substituting the all-purpose flour in both the brownie base and cheesecake layer with a gluten-free flour blend. Just make sure to adhere to the same measurements, and you’re all set to enjoy this delicious autumn treat!
Can I use a different type of chocolate?
Very! While semisweet chocolate chips give a rich flavor, you can certainly use dark chocolate chips for a more intense chocolate experience, or even milk chocolate if you prefer a sweeter taste. The customization options truly make this Brownie Bottom Pumpkin Cheesecake your own!
Decadent Brownie Bottom Pumpkin Cheesecake for Fall Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Generously spray a 9x13-inch baking pan with Baker’s Joy or any non-stick baking spray.
- In a large mixing bowl, combine unsweetened chocolate, unsalted butter, and both sugars. Mix until creamy and smooth.
- Beat in the large eggs and vanilla extract, blending well. Gradually fold in the flour, cocoa powder, baking powder, and salt until just combined.
- Spread the brownie mixture evenly into your prepared pan. Bake for about 15 minutes, until slightly set.
- While the brownies bake, mix cream cheese, pumpkin puree, granulated sugar, brown sugar, flour, and eggs in a bowl until smooth.
- Pour the pumpkin cheesecake mixture over the brownie base, spreading evenly. Bake for 40-45 minutes, until the center is just set.
- After baking, turn off the oven and let cheesecake cool gradually inside with the door slightly ajar for about an hour.
- Transfer the cheesecake to the refrigerator and chill for at least 8 hours before serving.