Are you ready to shake things up a bit? It's time to think outside the box and "Jas" up your dessert repertoire with this absolutely amazing creme brulee brownie pumpkin cheesecake.
The fudgy, gooey brownie bottom with a layer of creamy pumpkin cheesecake topped with crispy, caramelized sugar is sinfully good.
I'm always looking for new ways to make an old favorite more interesting (the food, not the husband), and combining two desserts in one is always a winner, especially if one is a cheesecake.
Creme Brûlée Brownie Pumpkin Cheesecake
That's a mouthful! My family gobbled this one Thanksgiving and they've been requesting it ever since.
I mean, there's nothing to dislike: brownies, pumpkin, creme brûlée cheesecake, oh my! It sure shares the spotlight with this perfect turkey roast.
In addition, I'll make another dessert just so it's not boring. Do you have ideas of what two desserts to combine? I'd love to hear it, so drop me a line in the comments.
If you're looking for ideas, here are some other cheesecake fusions I've come up with in the past.
What goes into this cheesecake?
Brownie layer
- A box of fudge brownie mix
- Ingredients indicated on the package (usually eggs and oil)
Pumpkin Cheesecake layer
- cream cheese
- granulated sugar
- pure pumpkin puree
- cornstarch
- vanilla extract
- fine salt
- pumpkin spice
- eggs
Brûlée topping
- caster sugar (fine sugar)
Specialty Ingredients:
The following ingredients may be a bit hard to find in your local store. These affiliate links will show you exactly what we are using.
Reminder, we didn't link all ingredients in the Brownie Pumpkin Cheesecake Recipe above, just the ones that you can't find or might be asking yourself which is the best to use.
Must-Have Resources:
When making this pumpkin cheesecake recipe at home, these are the tools you should have on hand:
Standing mixer - a hands-free mixer does the work for you, so you can do something else meanwhile.
Springform pan - nothing worse than your cake sticking to the bottom and walls of the cake pan. This ensures easy and mess-free removal.
Kitchen torch - it's a handy tool to have around for all kinds of reasons: melting cheese, searing the steak, glazing a baked ham, and even for arts and crafts!
How do you make pumpkin cheesecake with brownie bottom?
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the "Skip to Recipe" button at the top of the page.
Brownie Layer
- Preheat oven to 350° degrees Fahrenheit.
- Grease bottom and sides of a 9-inch springform pan with 3-inch sides. Place the pan on a baking sheet to catch any leakage.
- Prepare the brownie batter according to package instructions. Pour the batter into a greased springform pan and bake for 30-35 minutes on 350 F. Remove from the oven and let it cool slightly.
Pumpkin Cheesecake Layer
- Beat the cream cheese and sugar together until creamy. Mix in the pumpkin puree, cornstarch, vanilla extract, salt, and pumpkin spice. Add eggs, one at a time, beating after each addition until just combined.
- Pour the mixture on top of the slightly cooled brownie layer. Bake on 300 F until the cheesecake is set about 50-60 minutes.
- Place the cheesecake on a cooling rack to cool completely in the pan. Cover and refrigerate overnight or for at least four hours.
Brûlée Topping (optional)
- Precut the cake into 8 or 16 pieces.
- On a heat-safe work surface, sprinkle the tops of each piece with sugar and melt with a kitchen torch until it turns a deep amber color.
- Refrigerate until ready to serve.
Why do I need to keep cream cheese at room temperature?
Cream cheese straight out of the refrigerator is too cold and not pliable, so it will never get creamy and smooth no matter what you do. Who wants lumps of cheese in their cake, amirite?
Because room temperature ingredients combine quickly and evenly, it's always important to let them sit at room temperature to soften.
Make it a Thanksgiving meal:
If you’re struggling with your menu, try meal planning. You’ll love the ease of knowing all your dishes in advance. I’ve been meal planning for years and it’s a time-saver!
Appetizer: Pork Neck Bone Gravy
Main Dish: Roasted Turkey
Vegetable Side: Spicy Marinated Brussel Sprouts
Starch Side: Butternut Squash Barley Risotto
Refreshing Drink: Chilled Spiced Apple Beer Punch
At holidays we all put a little extra effort into menu planning, so save this recipe and serve it to your family. It will knock their socks off because it's anything but boring!
If you like this cheesecake, you should also try these:
- CARROT CAKE CHEESECAKE
- APPLE OATMEAL STREUSEL CHEESECAKE
- LAYERED MAPLE CHEESECAKE
- GOAT CHEESE PUMPKIN CHEESECAKE
Creme Brûlée Brownie Pumpkin Cheesecake Recipe
EQUIPMENT
- Electric Mixer
- springform pan
- Kitchen torch
Ingredients
Brownie layer:
- 1 package fudge brownie mix, I used Double Fudge by Duncan Hines
- 1 egg
- ⅓ cup water
- ⅓ cup oil
Pumpkin Cheesecake layer
- 3 8 oz. each packages cream cheese, at room temperature
- ¾ cup granulated sugar
- 1 cup pure pumpkin puree
- 2 teaspoons cornstarch, aka cornflour to the British English speaking friends
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine salt
- ¾ teaspoon pumpkin pie spice
- 3 eggs
Brûlée topping
- ¼ cup caster sugar, fine sugar
Instructions
Brownie layer
- Preheat oven to 350° degrees Fahrenheit.
- Grease bottom and sides of a 9-inch springform pan with 3-inch sides. Place the pan on a baking sheet to catch any leakage.
- Prepare the brownie batter according to package instructions. Pour the batter into the prepared pan and bake for 30-35 minutes.
- Remove from the oven and let it cool slightly.
Pumpkin Cheesecake layer
- Using an electric mixer, beat the cream cheese and sugar together until creamy and smooth. Mix in the pumpkin puree, cornstarch, vanilla extract, salt, and pumpkin spice. Add eggs, one at a time, beating after each addition until just combined. Do not overbeat the batter.
- Pour the mixture on top of slightly cooled brownie layer. Bake at 300 degrees Fahrenheit until the cheesecake is set but still slightly jiggly in the center, about 50-60 minutes.
- Remove the pan from the oven and immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
- Place the cheesecake on a cooling rack to cool completely in the pan. Cover and refrigerate overnight or for at least four hours.
Brûlée topping
- Precut the cake into 8 or 16 pieces.
- On a heat-safe work surface, sprinkle the tops of each piece with sugar and melt with a kitchen torch until it turns a deep amber color.
- Refrigerate until ready to serve.
Notes
- Make-Ahead Instructions - Make this cheesecake the day before. It has to chill for quite some time before serving.
- Store Leftovers - Cheesecake will keep covered in an airtight container for up to a week. It can also be frozen up to 2 months. When ready to eat, thaw overnight in the refrigerator before serving.
- Instead of prepared pumpkin pie spice, make your own: ½ teaspoon each: ground allspice and ground ginger plus ¼ teaspoon each: ground nutmeg and ground cloves.
- You can also use an oven broiler to caramelize the sugar. Keep your eye on it as it can burn really quickly.
- Instead of caramelizing sugar, serve the cheesecake slices with a dollop of whipped cream sprinkled with a pinch of nutmeg or cinnamon.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
Nutrition
FABBY says
This looks so great and rich. Thank you for sharing the recipe with us.
Happy Thanksgiving.
Fabby
Jas says
Thank you, Fabby! 🙂
marilyn1998 says
Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. All hosts choose their own features from the comments left on their blog so be sure to return to my blog to see your feature. I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
Jas says
Thank you, Marilyn, for the honor! xx
firebirdwife says
Wow, this looks amazing!! Thanks so much for sharing at the Friday at the Fire station link party! Have a great weekend!
Jen
Jas says
So happy you like it! 😀 Thank you! Wishing you a wonderful weekend as well.
Recipes Made Easy says
Whatr a lot of yumminess in one dessert recipe, sounds amazing. thank you for linking to #CookBlogShare
Jas says
Thank you so much, Jacqui! My family loved it!
Basement Bakehouse says
You had me at Creme brulee and won me at cheesecake! This looks mouthwateringly delicious and perfectly seasonal!
Jas says
LOL! Not the healthiest dessert out there, but hey, we can indulge once in a while, right? 😉
passion fruit, paws and peonies says
Gosh I could tuck into that! It's inspired to, with that crunchy sugar topping! xx Maria
Jas says
Happy you feel that way, Maria! 😀 Thank you! ❤
Jhuls says
Jas, this cake looks gorgeous!! I could use a slice right now! 😀 Thanks for sharing at Fiesta Friday party! x
Jas says
Thank you much, Jhuls! xx
Lathiya says
The brulee brownie pumpkin Cheesecake sounds and looks fabulous..Three treats in one
Jas says
I'm greedy like that, lol. One treat is boring 😉
cookingwithauntjuju.com says
First of all I love that scalloped “blue” plate and what a pleasant contrast with your cheesecake. You sold me with just how it looks and I’m sure it tastes good too! Thanks for coming to the party and sharing such a beautiful (but simple) dessert with Fiesta Friday.
Jas says
Thank you, Judi! This cake is always a hit with my family.:D
Anna- Confessions of Parenting says
Wow, Thank you so much for sharing this delightful recipe. I can't wait to try it!
Jas says
Thank you much, Anna! x
ParsiCuisine.com says
This looks so yummy. I’d love to try this one out for the holiday season. Thanks for FiestaFriday.
Jas says
Thank you!
Maureen says
I need this! I love pumpkin and cheesecake - just a superb combo! Going to the store for ingredients now!
Maureen | http://www.littlemisscasual.com
Karren Haller says
Jas, your Cheesecake looks amazing and will be shared on Friday Features this week!!
Jas says
I'm so happy you like it, Karren! Thanks for the feature. XO
Kerryanne says
This recipe sounds and looks amazing Jas. Thank you for linking up at my Create, Bake, Grow & Gather party this week. I’m delighted to be featuring it at the party on Friday and pinning too!
Marilyn Lesniak says
Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week.
Jas says
Yay! Thanks, Marilyn, that's a great note to come to after a long day 😀