Pumpkin Cheesecake with Brownie Crust – Recipe! (Video Included)

Fall is the time for pumpkin and it’s everywhere right now from baked goods to ice cream.  The flavors of pumpkin are rustic with a hint of sweetness, almost fruity like, and what better way to enjoy it than in this Pumpkin Cheesecake with Brownie Crust.

I prefer to use canned pumpkin in baking because it’s less watery and has a slightly stronger flavor.  It blends so smoothly when incorporated into a creamy dessert like this one.  Chocolate and pumpkin are nice together and so many people think any dessert without chocolate is a pre-dessert to dessert.

I made a traditional brownie recipe and added it to the bottom of an 9-inch springform pan.  Then, a simple pumpkin cheesecake batter is poured over the top and baked.  The cheesecake is so luscious and that chocolaty brownie gives it another big tasty bonus.  Enjoy it anytime during the season and it is especially fun for Halloween.

*may contain commissioned links

Ingredients

Brownie Layer

1 stick butter, melted

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 eggs

1/3 cup all purpose flour

1/4 cup cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

Pumpkin Cheesecake Layer

16 ounces cream cheese, room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

2 eggs

1 cup canned pumpkin

1 tablespoon all purpose flour

1/4 cup heavy cream

(Serves 8-10)

To Prepare:

1. Preheat oven to 325 degrees.  Grease a 9-inch springform pan, set aside.

2. In a large bowl, combine melted butter and eggs, stir for 2 minutes.  Add vanilla extract and stir again.

3.  Stir until incorporated into the mixture.  Add flour, cocoa powder, baking powder and salt, stir to combine.

4.  Pour into the bottom of the pan and smooth out on top.

5.  In a large bowl, add cream cheese and sugar – blend for 3 minutes until smooth.

6.  Add vanilla and eggs and blend again for 1 minute.  Add pumpkin, flour and cream, blend again until smooth.

7.  Pour cheesecake batter on top of brownie mixture and smooth out on top.  Bake in the oven for 1 hour, top will still be jiggly.  Remove and cool to room temperature for 1 hour.

8.  Place in the refrigerator to chill for 3 hours before serving.  *You can always bake it ahead and store in the refrigerator for up to 3 days.  Enjoy!