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Brownie Bottom Pumpkin Cheesecake

Brownie Bottom Pumpkin Cheesecake

  • Author: Mary
  • Total Time: 6 hours (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Gluten Free (if using gluten-free brownie mix)

Description

Brownie Bottom Pumpkin Cheesecake is a luscious fall dessert that combines a fudgy chocolate brownie base with a creamy, warmly spiced pumpkin cheesecake layer. Perfect for autumn gatherings and holidays, this easy-to-make treat balances rich chocolate with classic pumpkin spices for an unforgettable seasonal indulgence.

Ingredients

Scale

Brownie Base

  • 1 box brownie mix or homemade brownie batter (enough for one 9-inch pan)
  • Non-stick spray or butter for greasing the pan

Pumpkin Cheesecake Filling

  • 16 oz (450g) cream cheese, softened
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Optional Add-ins and Variations

  • Chopped pecans or walnuts (for nutty twist)
  • Extra ginger or allspice (to boost spice)
  • Melted dark chocolate (for chocolate swirl)
  • Gluten-free brownie mix (for gluten-free option)
  • Plant-based cream cheese and flax eggs (for vegan adaptation)

Instructions

  1. Prepare the Brownie Base: Mix your brownie batter according to package or homemade recipe instructions. Pour the batter into a greased 9-inch springform pan and bake partially to create a sturdy yet soft base.
  2. Mix the Pumpkin Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, and cloves. Mix until fully combined and creamy.
  3. Layer and Bake Together: Pour the pumpkin cheesecake filling evenly over the cooled brownie base. Smooth the top, then bake until the cheesecake is set but still slightly jiggly in the center.
  4. Cool Completely: Let the cheesecake cool at room temperature. Then refrigerate for several hours or overnight to develop flavors and firm up.
  5. Serve and Enjoy: Carefully remove the cheesecake from the pan. Slice to showcase the distinct brownie bottom and creamy pumpkin layers, then serve as desired.

Notes

  • Don’t overbake: The cheesecake should still have a slight wobble in the center when removed from the oven.
  • Use room temperature ingredients for a smooth and lump-free filling.
  • Line the pan with parchment paper for easier removal and clean edges.
  • Chill overnight for best sliceability and flavor melding.
  • Optional water bath during baking helps prevent cracks and maintains moist texture.
  • To cut clean slices, dip a sharp knife in hot water and wipe between each cut.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece (1/12 of cake)
  • Calories: 350 kcal
  • Sugar: 25 g
  • Sodium: 210 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 85 mg

Keywords: pumpkin cheesecake, brownie bottom cheesecake, fall dessert, autumn recipe, pumpkin spice cheesecake, holiday dessert

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Find it online: https://marysplate.com/brownie-bottom-pumpkin-cheesecake/