Brownie Bottom Pumpkin Cheesecake
This Brownie Bottom Pumpkin Cheesecake is a decadent fall treat! Fudgy brownie crust meets creamy, spiced pumpkin cheesecake for a perfect cozy dessert.
Servings: 8 servings
Ingredients
Brownie Base
- 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
- 1/4 teaspoon salt balances sweetness and intensifies flavors
Pumpkin Cheesecake Filling
- 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
Instructions
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.
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.
- 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.
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.
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.
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.
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Oven
Notes
- Make sure your cream cheese is softened to room temperature before mixing for a smooth cheesecake filling.
- Don’t overbake; a slight jiggle in the center means the cheesecake will set perfectly as it cools.
- Using a springform pan is key to removing the cheesecake cleanly without damaging the sides.
