Brownie Bottom Pumpkin Cheesecake

A rich brownie crust meets creamy pumpkin cheesecake in this decadent fall dessert.

480 min Serves 10 - 12 serving(s) Medium American

Our own summary of the original by Laura Rege — the full post and photos live at delish.com.

This Brownie Bottom Pumpkin Cheesecake combines a fudgy brownie base with a smooth pumpkin cheesecake layer. Baked in a water bath for a silky texture, it's chilled until firm and finished with caramel, whipped cream, and a dusting of pumpkin pie spice.

Directions

Set your oven to 350°F and coat a 9-inch springform pan with Baker's Joy Baking Spray. In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup dark cocoa powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon Clabber Girl Baking Powder.

In a large microwave-safe bowl, combine 1/2 cup (1 stick) unsalted butter cut into 1/2-inch pieces and 1 3/4 cups semisweet chocolate chips. Microwave until just melted, about 1 1/2 minutes, then whisk until smooth. Whisk in 3/4 cup granulated sugar and 3/4 cup packed light brown sugar. Add 3 large eggs one at a time, whisking well after each. Whisk in 1 teaspoon Spice Islands Pure Vanilla Extract, then fold in the dry ingredients.

Pour the brownie batter into the prepared pan and bake until set and a toothpick inserted in the center comes out clean, about 45 minutes. While the brownie is still warm, use a spoon to press it down into an even crust that comes about halfway up the sides of the pan. Let cool completely on a wire rack.

While the crust cools, reduce the oven temperature to 325°F. In a large bowl with a hand mixer, beat two 8-ounce blocks of softened cream cheese and 2/3 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, mixing well after each. Beat in 2/3 cup pure pumpkin puree, 2 tablespoons room-temperature sour cream, 1 tablespoon all-purpose flour, 1 teaspoon Spice Islands Pure Vanilla Extract, 1 teaspoon Spice Islands Pumpkin Pie Spice, and 1/4 teaspoon kosher salt until evenly combined.

Wrap the bottom of the springform pan in aluminum foil, then pour the cheesecake mixture over the brownie crust. Place the pan in a deep roasting pan.

Transfer the roasting pan to the oven, then carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake only slightly jiggles, about 55 minutes. Turn off the oven, prop the door open, and let the cheesecake cool in the oven for 1 hour. Then remove the aluminum foil and refrigerate the cheesecake in the pan until firm, at least 5 hours or overnight.

To serve, drizzle the cheesecake with thick caramel sauce, dollop whipped cream around the outer rim, and sprinkle the whipped cream with additional pumpkin pie spice.