Brownie Pumpkin Cheesecake
Indulge in the ultimate fusion of fall flavors and decadent dessert with this Brownie Pumpkin Cheesecake recipe! This show-stopping treat combines a rich, fudgy brownie base with a creamy, spiced pumpkin cheesecake layer for a dessert that's both luxurious and seasonal. Featuring warm pumpkin pie spices, real pumpkin puree, and luscious cream cheese, every bite is a perfect balance of chocolatey goodness and autumnal warmth. The brownie layer serves as the perfect foundation, while the cheesecake topping bakes to velvety perfection. Ideal for festive gatherings or intimate fall celebrations, this dessert is as stunning as it is delicious. Serve it chilled and elevate it further with garnishes like whipped cream or a drizzle of caramel or chocolate. Perfectly layered, irresistibly rich, and ready to impress—this recipe will quickly become a seasonal favorite!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1.25 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.5 teaspoons Salt
- 16 ounces Cream cheese, softened
- 1 cup Pumpkin puree
- 0.5 cup Brown sugar
- 2 teaspoons Pumpkin pie spice
- 1 tablespoon Cornstarch
- 0.25 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy release.
In a medium saucepan over low heat, melt the butter and semi-sweet chocolate chips, stirring frequently until smooth. Remove from heat and allow to cool slightly.
Stir in the granulated sugar until fully combined, then whisk in 2 of the eggs and 1 teaspoon of vanilla extract. Mix until smooth.
Sift the flour and salt into the chocolate mixture. Stir gently until just combined. Do not overmix.
Pour the brownie batter into the prepared springform pan, spreading it evenly across the bottom. Set aside.
In a large bowl, beat the softened cream cheese with a handheld or stand mixer until creamy and smooth, about 2–3 minutes.
Add the pumpkin puree, brown sugar, 2 remaining eggs, pumpkin pie spice, 1 teaspoon vanilla extract, and cornstarch. Beat until fully combined and smooth. Scrape down the sides of the bowl as needed.
Pour in the heavy cream and mix on low speed until just incorporated.
Carefully pour the pumpkin cheesecake mixture over the brownie layer, spreading it evenly.
Place the springform pan on a baking sheet to catch any leaks. Bake in the preheated oven for 55–60 minutes, or until the cheesecake layer is set and barely jiggles in the center.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to fully set.
Run a sharp knife around the edges of the springform pan before releasing the sides.
Slice and serve chilled. Optionally, garnish with whipped cream, chocolate drizzle, or caramel sauce.
Nutrition Facts
Calories |
5446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.2 g | 446% | |
| Saturated Fat | 200.1 g | 1000% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1559 mg | 520% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 562.0 g | 204% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 436.4 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 755 mg | 58% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
