Description
Brownie Bottom Pumpkin Cheesecake is a rich and creamy fall dessert that combines fudgy brownies with smooth pumpkin cheesecake. This seasonal treat offers a perfect balance of dense chocolate flavor and spiced pumpkin creaminess, ideal for cozy gatherings and autumn celebrations.
Ingredients
Scale
Brownie Base
- Brownie mix or homemade brownie batter (enough for a 9-inch springform pan)
- Butter (amount as per brownie recipe or mix instructions)
- Eggs (as required by the brownie recipe)
Pumpkin Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1 cup (245 g) pure pumpkin puree (unsweetened)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
- Prepare the Brownie Base: Begin by mixing your brownie batter as instructed, either from scratch or using a mix. Pour it into a greased 9-inch springform pan to create an even layer that will serve as the robust foundation.
- Make the Pumpkin Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth. Add in granulated sugar, brown sugar, pumpkin puree, eggs, cinnamon, nutmeg, cloves, and vanilla extract. Mix until everything is well combined and creamy.
- Assemble the Layers: Gently pour the cheesecake filling over the prepared brownie base, smoothing the top carefully to create a crisp, defined layer.
- Bake with Care: Bake the dessert at 325°F (163°C) for about 60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Cool and Chill: Allow the cheesecake to cool at room temperature, then refrigerate for several hours or overnight to let the layers firm up perfectly for slicing.
Notes
- Use room temperature ingredients to ensure a smooth cheesecake filling without lumps.
- Do not overbake; the center should remain slightly jiggly to maintain creaminess after chilling.
- Line your pan with parchment paper or grease it well for easy removal of the cheesecake.
- Taste and adjust pumpkin spices before baking to suit your preferred flavor intensity.
- Refrigerate fully before slicing to get clean slices and better flavor melding.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg