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