Brownie Bottom Pumpkin Cheesecake

Pumpkin spice and chocolate join forces in this delightful Fall dessert!

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Course: Dessert

Cuisine: American

Keyword: cheesecake, dessert, fall dessert, pumpkin dessert, Thanksgiving dessert

Prep Time: 15

Cook Time: 1 15

Inactive time: 5

Total Time: 6 30

Servings: slices

Calories: 103kcal

Author: Alicia Countryman

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.

Notes

• Making sure the ingredients of the cheesecake are at room temperature before baking will help keep the cheesecake from cracking while it is baking or resting.

• Try not to overmix the cheesecake batter after the eggs are added to help keep the cheesecake from cracking.

• There’s no water bath used for this recipe since the base is a brownie. Because of that, you’ll want to keep an eye on the cheesecake to make sure it doesn’t burn or get too brown on top or around the edges.

• Make sure the cream cheese and sugars are smooth before adding the pumpkin puree. You want your batter to be lump-free.

Nutrition