Introduction
Decadent Brownie Bottom Pumpkin Cheesecake is the ultimate dessert for anyone who cannot choose between chocolate and pumpkin. This recipe combines a dense, fudgy brownie base with a silky pumpkin cheesecake layer, creating a dessert that feels luxurious and comforting at the same time. I first made this cheesecake for a fall gathering, and it quickly became the centerpiece of the table. The contrast between the deep chocolate flavor and the warmly spiced pumpkin filling is what makes this dessert so special. Each bite is rich without being overwhelming, and the layers hold together beautifully when sliced. Whether served for holidays, special occasions, or as a make-ahead dessert for guests, this brownie bottom pumpkin cheesecake always delivers an impressive and memorable result.
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Decadent Brownie Bottom Pumpkin Cheesecake: Rich, Creamy, and Irresistibly Indulgent
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and indulgent dessert featuring a fudgy brownie base topped with a smooth, spiced pumpkin cheesecake layer, perfect for fall gatherings and holidays.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 16 oz (450 g) cream cheese, softened
- 3/4 cup brown sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup sour cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix melted butter, granulated sugar, eggs, and vanilla.
- Stir in cocoa powder, flour, and salt until just combined.
- Spread brownie batter evenly into the prepared pan and bake for 15 minutes.
- Meanwhile, beat cream cheese and brown sugar until smooth.
- Add pumpkin purée, eggs, vanilla, pumpkin pie spice, and sour cream; beat until creamy.
- Pour pumpkin cheesecake mixture over the partially baked brownie layer.
- Bake for 45–50 minutes, until the center is just set.
- Turn off oven, crack the door slightly, and let cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours or overnight before slicing.
Notes
- Cooling gradually helps prevent cracks.
- Use room-temperature ingredients for the smoothest cheesecake.
- Serve with whipped cream or caramel drizzle if desired.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
This recipe combines two classic desserts into one showstopping treat. It is rich, creamy, perfectly spiced, and ideal for making ahead. The brownie base adds structure and indulgence, while the cheesecake layer stays smooth and luscious.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Brownie mix or homemade brownie batter creates a dense, fudgy base that supports the cheesecake layer without becoming dry.
Unsalted butter adds richness and moisture to both the brownie and cheesecake layers.
Granulated sugar sweetens the brownie base and balances the cocoa flavor.
Eggs provide structure and richness to both layers, ensuring a smooth texture.
Cream cheese is the foundation of the cheesecake layer, delivering a creamy and tangy profile.
Pumpkin purée adds natural sweetness, moisture, and classic fall flavor. Use pure pumpkin purée, not pumpkin pie filling.
Brown sugar deepens the pumpkin flavor and adds subtle caramel notes.
Sour cream enhances creaminess and prevents the cheesecake from becoming too dense.
Vanilla extract rounds out the flavors and enhances both chocolate and pumpkin notes.
Pumpkin pie spice provides warmth and aromatic spice without overpowering the filling.
Salt balances sweetness and intensifies flavor.
Directions
Preheat the oven to 325°F. Grease a springform pan and line the bottom with parchment paper. Prepare the brownie batter according to instructions or your preferred recipe. Spread the batter evenly into the bottom of the prepared pan and bake for 15 to 18 minutes, just until the top is set but the center remains slightly soft. Remove from the oven and allow it to cool slightly.
In a large bowl, beat the cream cheese until smooth. Add brown sugar and granulated sugar and mix until fully incorporated. Beat in the eggs one at a time, mixing gently to avoid incorporating too much air. Add pumpkin purée, sour cream, vanilla extract, pumpkin pie spice, and salt, and mix until smooth.
Pour the pumpkin cheesecake filling gently over the partially baked brownie layer. Smooth the top with a spatula. Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door slightly, and allow the cheesecake to cool gradually for one hour.
Remove from the oven and refrigerate for at least 6 hours, preferably overnight, before slicing and serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 10 to 12 people. Preparation time is approximately 25 minutes. Baking time is about 75 to 85 minutes total, plus chilling time of at least 6 hours.
Storage/reheating
Store the cheesecake covered in the refrigerator for up to five days. This dessert is best served chilled and does not require reheating. It can also be frozen for up to two months and thawed overnight in the refrigerator.
Variations and Customizations
This cheesecake is easy to customize. You can add chocolate chips to the brownie layer for extra richness or swirl melted chocolate into the pumpkin cheesecake for a marbled effect. A gingersnap crust can replace part of the brownie layer for added spice. For a lighter texture, substitute Greek yogurt for sour cream. If you prefer stronger spice notes, increase the pumpkin pie spice slightly or add a pinch of cinnamon and nutmeg. These variations allow you to personalize the dessert while keeping its decadent character intact.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 7 g |
| Carbohydrates | 56 g |
| Fat | 30 g |
| Saturated Fat | 16 g |
| Fiber | 3 g |
| Sugar | 42 g |
| Sodium | 390 mg |
Expert Tips & Customizations
Do not overbake
A slightly jiggly center ensures a creamy texture after chilling.
Use room-temperature ingredients
This prevents lumps and creates a smoother batter.
Cool gradually
Slow cooling helps prevent cracks on the surface.
Clean slices
Wipe the knife between cuts for neat presentation.
FAQs
Can I make this cheesecake ahead of time?
Yes, it is best made a day in advance and chilled overnight.
Why bake the brownie layer first?
Pre-baking prevents the brownie from becoming undercooked once the cheesecake sets.
Can I use homemade brownies instead of a mix?
Yes, homemade brownie batter works perfectly.
How do I prevent cracks in the cheesecake?
Avoid overmixing and allow gradual cooling in the oven.
Can I freeze this cheesecake?
Yes, freeze tightly wrapped and thaw in the refrigerator before serving.
What toppings pair well with this cheesecake?
Whipped cream, chocolate ganache, or caramel sauce are excellent choices.
Conclusion
Decadent Brownie Bottom Pumpkin Cheesecake is a luxurious dessert that brings together rich chocolate and creamy pumpkin in perfect harmony. With its striking layers, smooth texture, and bold flavor, this recipe is ideal for holidays, celebrations, or anytime you want a dessert that truly impresses.
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