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 pumpkin cheesecake with brownie bottom.
The fudgy, gooey brownie bottom, topped with a layer of creamy pumpkin cheesecake and 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.
📃 Why it Works
Chocolate and pumpkin are meant to be together! My family gobbled this one Thanksgiving, and they've been requesting it ever since.
There's nothing to dislike: brownies, pumpkin, creme brûlée cheesecake, oh my! It sure shares the spotlight with this perfect turkey roast.
If you're looking for ideas, here are some other cheesecake fusions I've created in the past.
🛒 Ingredients and Notes
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 (optional)
- caster sugar (fine sugar)
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.
🍴 Equipment
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.
- 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 steak, glazing a baked ham, and even for arts and crafts!
🔪 How to make brownie bottom pumpkin cheesecake
*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 the 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 the package instructions. Pour the batter into a greased springform pan and bake for 30-35 minutes at 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 at 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.
👩🍳 Expert Tips
- Make-Ahead Instructions: Make this cheesecake the day before. It has to chill for quite some time before serving.
- Instead of prepared pumpkin pie spice, make your own: ½ teaspoon each of ground allspice and ground ginger plus ¼ teaspoon each of 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.
❓ Frequently Asked Questions
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. Room-temperature ingredients combine quickly and evenly.
Covered and stored in the refrigerator, this cheesecake should be eaten within 4-5 days. It will keep frozen for up to two months. When ready to eat, thaw overnight in the refrigerator before serving.
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
🍰 Other cheesecake recipes you'll love
🧡 LIKED THIS RECIPE? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. 😋 HUNGRY FOR MORE? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Brownie Bottom Pumpkin Cheesecake Recipe
EQUIPMENT
- 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 must chill for quite some time before serving.
- Instead of prepared pumpkin pie spice, make your own: ½ teaspoon each of ground allspice and ground ginger plus ¼ teaspoon each of 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 the products used.
Nutrition
Michelle Leslie says
OMW Jas, you did it again. What an amazing combination of yummy stuff. This must taste like heaven. I wonder if I could convince my daughter to make this for us this weekend. I'll do the blow torch thing. That sounds like fun
Jas says
Haha, you always crack me up! Just don't go crazy with the blowtorch, lol!
Debrashoppeno5 says
This elevates the pumpkin pie to a new level. Yummy.
Jas says
Yes, it does 😉 Thaks for visiting, Debra!
Kathleen Rupp says
WOW amazing! I host thanksgiving for the entire fam so I am pinning this one:) Thanks so much for sharing. Saw your recipe through the Grace at home party!
Jas says
Thanks, Kathleen! I'm so glad you like it 🙂
Jann Olson says
Wow! A perfect dessert for this time of year. Thanks for sharing with SYC.
hugs,
Jann
Jas says
Thanks, Jann! It really is 🙂
Linda Feray says
I am absolutely drooling! If I had the ingredients I'd make it now! It's now on my list to make for christmas
Jas says
Hi, Linda! It's really delicious. I know my family will want this cake again this holiday. Thanks for stopping by 🙂
Healthy World Cuisine says
Hi there cheese cake addict! We are ready to take on the challenge to see if we make this lovely dessert how long it will last in our household. Im sure it will be less than 30 minutes and nothing but crumbs will be left.
Jas says
Hi there! I have to warn you - it's pretty darn good, lol. Let me know how the challenge turned out! 🙂
Michele says
I don't usually click on recipe posts and I don't love to cook. But seriously? Crème brule, cheesecake and pumpkin pie are my favorite desserts. Put them all together? Yum! This is something new to try for this fall.
Jas says
Thanks, Michele! I'm honored that you clicked on my recipe 🙂 This cake is incredibly good and I hope you give it a try!
Sheri says
This looks amazing! Thanks so much for joining us at the To Grandma's House We Go link party. Your link has been pinned! Please join us again next Wednesday! Cheers!
Jas says
Thank you, Sheri!
Sandra L Garth says
Oh-my-Goodness!!! You share the most mouthwatering and beautiful desserts. This looks so good and I'm tempted to make it now. Keep 'em coming please. Thank you so much for sharing with us at Celebrate Your Story.
Jas says
I'm so happy you like it, Sandra! I need another life just to try all the cheesecakes I can think of, lol.
Agness of Run Agness Run says
Yum! My mouth is watering right now after seeing your recipe! What kind of oil do you usually use, Jas?
Jas says
Hi, Agness! I mostly used grapeseed oil and olive oil, although olive oil not for baking unless the recipe calls for it. You can use canola or vegetable oil for this recipe. Thanks for visiting! 🙂
Jenna Meon says
Wow! I recently got a kitchen torch and have been looking for ways to use it besides creme brûlée, this looks and sounds so fabulous! Thanks!
Jas says
You're welcome, Jenna! Torches are also great to brown meringues or throw an indoor s'mores party 😉
Carole @ From My Carolina Home says
Oh, this looks wonderful, Thanksgiving worthy!! And every woman needs a kitchen blowtorch, LOL!! I have one and make creme brulee a few times a year.
Jas says
That's why I bought it too, ha! It could be used as a weapon, LOL (only in self-defense). Thanks for stopping in, Carole!
Kat (The Baking Explorer) says
I love how you've combined these desserts!
Jas says
Thanks so much, Kat!
Ann says
I never really understood the taste or the glory of pumpkins but man! Your cheesecake looks too yummy! Can u send some over for a taste test?
Jas says
Pumpkin and fall go hand in hand. I don't enjoy it any other time of the year. This one is so delicious and you're welcome to stop by anytime for a taste test 😉
Mrs Shoes says
I was totally picturing this happening, the BLOWTORCH(!) when I remembered that Mr Shoes has expressly forbidden my use of his toys. Eh, it's a little unwieldy anyhows. Probably be awesome without the torching too.
Jas says
Torching is totally optional, Mrs Shoes! It would taste just as same without it, although there wouldn't be that nice crunch 😉
Susan @ Culinary Envy says
YUM! You are combining 3 of my favorites in one dessert! Can I get one to go please! Pinned.
Jas says
Shipping it out now, LOL! Thank you, Susan 😀