Impress your guests with this Brownie Bottom Pumpkin Cheesecake this holiday season. A pumpkin spice-filled cheesecake with a rich, fudgy brownie for the base. Your tastebuds will be in heaven, and this Brownie Bottom Pumpkin Cheesecake will be a hit at your next family gathering!
What ingredients will I need for the Brownie Bottom Pumpkin Cheesecake?
- Box brownie mix – including oil, water, and eggs listed on the box – I used Ghirardelli Double Chocolate Brownie mix, but any box brownie mix or homemade brownie recipe will work.
- Cream cheese, softened – It’s important to use room-temperature cream cheese because you want all of the ingredients to be the same temperature to help keep the cheesecake from cracking.
- Granulated sugar
- Light brown sugar, packed – I don’t recommend using dark brown sugar for this recipe. I only tested it with light brown sugar, and dark brown sugar has more molasses in it. It may affect the outcome of the cheesecake.
- Flour
- Pumpkin pie spice – See substitutions for homemade pumpkin pie spice.
- Pumpkin puree – I used Libby’s 100% pure pumpkin puree. Make sure you are buying pumpkin puree and not pumpkin pie filling.
- Vanilla extract
- Eggs, room temperature – Again, you want the ingredients to be the same temperature to prevent the cheesecake from cracking while it bakes or rests.
What kitchen gear and supplies do I need to make a Brownie Bottom Pumpkin Cheesecake?
- 9-inch springform pan
- Cooking spray to grease the pan
- Parchment paper to line the bottom of the pan
- Medium mixing bowl
- Large mixing bowl
- Electric mixer or stand mixer with a paddle attachment
How do I make Brownie Bottom Pumpkin Cheesecake?
Preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment paper. Set it aside.
Mix the brownie mix with the ingredients listed on the box in a medium or large mixing bowl. Pour the brownie batter into the prepared springform pan, and bake it for 15 minutes. You don’t want the brownie layer to be fully baked. Lower the oven temperature to 325°F.
While the brownie bottom is baking, use an electric mixer to mix the cream cheese, sugar, brown sugar, flour, and pumpkin pie spice in a large bowl until smooth. Add the pumpkin puree and vanilla extract and continue mixing until combined. Add the eggs, one at a time, and mix until the eggs are just incorporated. Be careful not to overmix the cheesecake batter.
Carefully spoon the cheesecake batter over the brownie layer, then bake for 40 minutes or until the cheesecake is set on the edges but slightly jiggly in the middle. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour.
After an hour, take the brownie bottom pumpkin cheesecake out of the oven and let it cool to room temperature on the counter. Once it has cooled, place the cheesecake in the refrigerator for at least 5 hours or until it is completely set.
Before serving, remove the ring of the springform pan and carefully peel off the parchment paper. Transfer the cheesecake to a cake stand or platter, garnish with whipped cream and melted chocolate, if desired, and serve chilled.
Can I substitute any of the ingredients for the Brownie Bottom Pumpkin Cheesecake?
Of course! Here are a few things you can do:
• Use any brownie box mix or brownie recipe of your choice.
• Make homemade pumpkin pie spice – 1 teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon nutmeg, ¼ teaspoon allspice or ground cloves.
• I don’t recommend using dark brown sugar in place of light brown sugar. Because dark brown sugar has more molasses, it may affect how the cheesecake bakes.
What should the serving temperature be?
You want the Brownie Pumpkin Cheesecake to be chilled when you serve it.
How can I store this brownie bottom pumpkin cheesecake?
You’ll want to keep the brownie bottom pumpkin cheesecake cold since there’s cream cheese in it. You can cover it with plastic wrap or an airtight container for up to 4 days. Make sure it’s wrapped well to keep the cheesecake from drying out.
If you want to store it for even longer, I recommend wrapping it in plastic wrap and foil and placing it in the freezer. It can stay in there for up to 2 months, and you’ll want to thaw it out in the fridge overnight.
Can I make this dessert ahead of time?
Absolutely! In fact, I recommend making this at least 24 hours before you intend to serve it to make sure it’s good and chilled.
Brownie Bottom Pumpkin Cheesecake
Equipment
- 1 (9-inch) springform pan
- Cooking spray to grease the pan
- Parchment paper to line the pan
- 1 Medium mixing bowl
- 1 Large mixing bowl
- Electric mixer or stand mixer with a paddle attachment
Ingredients
- 1 18-ounce box brownie mix – including oil, water, and eggs listed on the box
- 2 8-ounce boxes cream cheese, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 tablespoon flour
- 2 teaspoons pumpkin pie spice
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
Instructions
- Preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment paper. Set it aside.
- Mix the brownie mix with the ingredients listed on the box in a medium or large mixing bowl. Pour the brownie batter into the prepared springform pan, and bake it for 15 minutes. You don’t want the brownie layer to be fully baked. Lower the oven temperature to 325°F.
- While the brownie bottom is baking, use an electric mixer to mix the cream cheese, sugar, brown sugar, flour, and pumpkin pie spice in a large bowl until smooth. Add the pumpkin puree and vanilla extract and continue mixing until combined. Add the eggs, one at a time, and mix until the eggs are just incorporated. Be careful not to overmix the cheesecake batter.
- Carefully spoon the cheesecake batter over the brownie layer, then bake for 40 minutes or until the cheesecake is set on the edges but slightly jiggly in the middle. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour.
- After an hour, take the cheesecake out of the oven and let it cool to room temperature on the counter. Once it has cooled, place the cheesecake in the refrigerator for at least 4 hours or until it is completely set.
- Before serving, remove the ring of the springform pan and carefully peel off the parchment paper. Transfer the cheesecake to a cake stand or platter, garnish with whipped cream and melted chocolate, if desired, and serve chilled.
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