Brownie Bottom Pumpkin Cheesecake

Fall flavors meet rich indulgence in this Brownie Bottom Pumpkin Cheesecake — a dessert that combines the fudgy goodness of a brownie base with the creamy, spiced pumpkin cheesecake topping. If you’re looking for a show-stopping dessert that’s perfect for cozy gatherings or holiday celebrations, this is the one to try. Imagine biting into a decadent, chocolatey brownie crust with a luscious pumpkin cheesecake layer that’s perfectly spiced with cinnamon, nutmeg, and ginger. It’s a delightful twist on classic pumpkin desserts that’s sure to impress everyone at your table.

Why I Love This Recipe

This Brownie Bottom Pumpkin Cheesecake is the ultimate crowd-pleaser because it balances two beloved desserts in one—brownies and pumpkin cheesecake. The brownie base offers a deep chocolate flavor and chewy texture that contrasts beautifully with the smooth, creamy pumpkin layer on top. Plus, it’s relatively simple to make, requiring pantry staples and no complicated techniques. I also love that it’s versatile enough to fit right in at a casual weekend treat or a fancy dinner party. The warm spices bring out the best of fall, while the rich, fudgy bottom feels indulgent without being overly sweet. It’s a dessert that feels both nostalgic and fresh.

What You’ll Need

• 1 cup graham cracker crumbs – for a crunchy, slightly sweet base
• 1/2 cup unsweetened cocoa powder – to give that rich chocolate flavor
• 1/2 cup sugar – balances the cocoa’s bitterness
• 1/2 cup unsalted butter, melted – adds moisture and richness to the crust
• 2 cups cream cheese, softened – the creamy heart of the cheesecake layer
• 1 cup pumpkin puree – packed with autumn flavor and moisture
• 3/4 cup sugar – sweetens the cheesecake filling perfectly
• 1 teaspoon vanilla extract – enhances all the flavors
• 2 large eggs – bind the cheesecake mixture together
• 1 teaspoon ground cinnamon – warm and fragrant spice
• 1/2 teaspoon ground nutmeg – adds depth and warmth
• 1/4 teaspoon ground ginger – a subtle zing that brightens the pumpkin
• 1/4 teaspoon salt – balances sweetness and intensifies flavors

Appliances & Accessories

• 9-inch springform pan – makes it easy to remove the cheesecake without breaking
• Mixing bowls – for combining crust and filling ingredients
• Hand mixer or stand mixer – to beat the cream cheese until smooth
• Rubber spatula – for scraping down the bowl and folding ingredients
• Measuring cups and spoons – for precise ingredient amounts
• Oven – for baking the brownie crust and cheesecake topping

Brownie Bottom Pumpkin Cheesecake Made Stepwise

Step 1: Prepare the Brownie Base

Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 cup graham cracker crumbs, 1/2 cup unsweetened cocoa powder, 1/2 cup sugar, and 1/4 teaspoon salt. Stir well to evenly distribute the dry ingredients. Pour in the 1/2 cup melted unsalted butter and mix until the crumbs are fully coated and the mixture holds together when pressed.

Press this brownie mixture firmly and evenly into the bottom of your 9-inch springform pan. Use the bottom of a glass or measuring cup to compact the crust tightly. Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.

Step 2: Make the Pumpkin Cheesecake Filling

In a large mixing bowl, beat 2 cups softened cream cheese with a hand or stand mixer until smooth and creamy, about 2-3 minutes. Add 3/4 cup sugar and 1 teaspoon vanilla extract, continuing to beat until fully incorporated. Add 1 cup pumpkin puree and mix until smooth.

Next, add 2 large eggs one at a time, beating after each addition until just combined. Be careful not to overmix to avoid cracks during baking. Stir in 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ground ginger, blending well to distribute the warm spices.

Step 3: Assemble and Bake

Pour the pumpkin cheesecake filling over the slightly cooled brownie bottom crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.

Bake the entire cheesecake at 350°F (175°C) for 50-60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. This ensures a creamy texture once cooled.

Step 4: Cool and Chill

Remove the cheesecake from the oven and allow it to cool on a wire rack for about 1 hour. Once cooled, cover the pan tightly with plastic wrap and refrigerate it for at least 4 hours, preferably overnight. Chilling allows the cheesecake to fully set and develop its flavors.

Step 5: Serve

Before serving, run a knife around the edges to loosen the cheesecake from the pan, then release the springform. Slice with a sharp knife dipped in hot water and wiped clean for clean edges. Enjoy your luscious Brownie Bottom Pumpkin Cheesecake as is or topped with whipped cream or a dusting of cinnamon.

Tailor It to Your Diet

• For a lighter version, try using reduced-fat cream cheese and less sugar.
• Swap regular sugar for coconut sugar or maple syrup for a more natural sweetness.
• Use gluten-free graham cracker crumbs if you need this to be gluten-free.
• For an extra festive touch, top with chopped toasted pecans or a drizzle of caramel sauce.
• If you want to add some freshness on the side, try serving with a bright salad like Panzanella Salad With Heirloom Tomatoes or a zesty Fresh Herb Potato Salad.

Recipe Notes & Chef’s Commentary

• Make sure your cream cheese is softened to room temperature before mixing. This prevents lumps and results in a smooth cheesecake filling.
• Don’t overbake. A slight jiggle in the center after baking means the cheesecake will set perfectly as it cools.
• Using a springform pan is key to removing the cheesecake cleanly without damaging the sides.
• If you want an even more chocolatey crust, sprinkle some mini chocolate chips into the brownie base before baking.
• The warm spices can be adjusted to taste. Feel free to add a pinch of cloves or allspice for a deeper fall flavor.

How to Store & Reheat

This Brownie Bottom Pumpkin Cheesecake stores beautifully in the refrigerator for up to 4 days. Keep it covered tightly with plastic wrap or an airtight container to prevent it from absorbing fridge odors.

If you want to enjoy it warm, gently reheat individual slices in the microwave for 15-20 seconds. However, the cheesecake is typically best served chilled or at room temperature to maintain its texture.

For longer storage, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Troubleshooting Q&A

Why did my cheesecake crack on top?

Cracks usually form when the cheesecake is overbaked or cooled too quickly. Be sure to bake until the edges are set and the center slightly jiggles. Also, avoid sudden temperature changes by letting the cheesecake cool gradually to room temperature before refrigerating.

My brownie bottom crust is soggy. How can I fix that?

To prevent a soggy crust, make sure to bake the brownie base first until it’s firm before adding the pumpkin cheesecake layer. Press the crust firmly and evenly to create a solid barrier. You can also lightly grease the pan before pressing in the crust.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree for this recipe because canned pumpkin pie filling contains added sugars and spices that can affect the sweetness and flavor balance of your cheesecake.

How do I get a cleaner slice when cutting the cheesecake?

Use a sharp knife dipped in hot water and wiped dry before each cut. This helps the knife glide through the layers smoothly without dragging or tearing the cheesecake.

Reader Favorites

• Roasted Sweet Potato And Kale Bowl – a hearty, healthy side that pairs beautifully with fall desserts.
• Fresh Herb Potato Salad – bright and flavorful, perfect for a light meal or picnic.
• Panzanella Salad With Heirloom Tomatoes – a refreshing salad to balance rich dishes with vibrant freshness.

Let’s Eat

Gather your friends and family, slice up this decadent Brownie Bottom Pumpkin Cheesecake, and watch their faces light up with delight. Whether you enjoy it as a festive fall treat or a comforting dessert anytime, it’s a recipe that will quickly become a favorite in your collection. Serve it alongside a cup of spiced tea or coffee for the perfect cozy moment. Don’t forget to savor every bite of the fudgy brownie crust paired with that creamy, spiced pumpkin filling—pure autumn bliss on a plate.

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