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!

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy release.

Step 2

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.

Step 3

Stir in the granulated sugar until fully combined, then whisk in 2 of the eggs and 1 teaspoon of vanilla extract. Mix until smooth.

Step 4

Sift the flour and salt into the chocolate mixture. Stir gently until just combined. Do not overmix.

Step 5

Pour the brownie batter into the prepared springform pan, spreading it evenly across the bottom. Set aside.

Step 6

In a large bowl, beat the softened cream cheese with a handheld or stand mixer until creamy and smooth, about 2–3 minutes.

Step 7

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.

Step 8

Pour in the heavy cream and mix on low speed until just incorporated.

Step 9

Carefully pour the pumpkin cheesecake mixture over the brownie layer, spreading it evenly.

Step 10

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.

Step 11

Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Step 12

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.

Step 13

Run a sharp knife around the edges of the springform pan before releasing the sides.

Step 14

Slice and serve chilled. Optionally, garnish with whipped cream, chocolate drizzle, or caramel sauce.

Nutrition Facts

Serving size	1673.5 grams (1673.5g)

Amount per serving	% Daily Value*
Calories	5446

Total Fat 348.20g	446%
Saturated Fat 200.10g	1000%
Polyunsaturated Fat 1.90g
Cholesterol 1559mg	520%
Sodium 3026mg	132%
Total Carbohydrate 562.00g	204%
Dietary Fiber 21.50g	77%
Total Sugars 436.40g
Protein 77.40g	155%

Vitamin D 160IU	800%
Calcium 755mg	58%
Iron 18mg	102%
Potassium 1477mg	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.

Source of Calories

Fat: 55.1%

Protein: 5.4%

Carbs: 39.5%