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Pumpkin Chocolate Brownie Cheesecake

A delightful blend of fudgy chocolate brownies and creamy pumpkin cheesecake, perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Brownie Base
  • 1 cup unsalted butter (melted) Use high-quality for better flavor.
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder Use high-quality cocoa for richer taste.
  • 1/2 tsp salt
For the Pumpkin Cheesecake Layer
  • 16 oz cream cheese (softened) Ensure it’s at room temperature for smooth mixing.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree (fresh or canned)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger

Method
 

Preparation of Brownie Base
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or line it with parchment paper for easy removal.
  2. In a large bowl, combine melted butter and sugar. Stir until well blended.
  3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, and salt. Gradually mix it into the butter mixture until combined.
  5. Spread the brownie batter evenly into the prepared springform pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Preparation of Pumpkin Cheesecake Layer
  1. In another large mixing bowl, beat the softened cream cheese until creamy.
  2. Gradually add sugar and mix until well combined.
  3. Beat in the eggs one at a time. Add pumpkin puree, vanilla, cinnamon, nutmeg, and ginger. Mix until creamy and smooth.
  4. Pour the pumpkin cheesecake mixture over the cooled brownie base, spreading it evenly.
Baking
  1. Return the pan to the oven and bake for an additional 60-70 minutes. It should be set around the edges but still slightly jiggly in the center.
  2. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
  3. Refrigerate for at least 4 hours or preferably overnight before removing the sides of the springform pan and serving.

Notes

For best results, ensure each layer is properly cooled before adding the next. Use a hot knife for clean slices when serving. Variations include adding a pinch of allspice or clove to the cheesecake mixture and chocolate chips to the brownie layer.