Fall is the time for pumpkin and I am truly a fan. I love many things made with pumpkin from baked goods, to ice cream and roasting it fresh on a sheet pan with a little salt and pepper. The flavors of pumpkin are rustic with a hint of sweetness, almost fruity like. There’s always a question about fresh vs. canned pumpkin – which should I use? Well, the answer is mostly canned pumpkin unless you want to prepare it as a vegetable. Canned pumpkin has a little stronger flavor than fresh, so you don’t need as much in your recipes. I prefer organic pumpkin, but it’s not necessary because they peel the skin before processing, so buy the one that best fits your budget.
Pumpkin desserts are definitely popular this season and I thought I would create something to serve around Halloween with colors to match the holiday. Chocolate and pumpkin are nice together and if you have family like mine and think any dessert without chocolate is a pre-dessert to dessert, well this Pumpkin Cheesecake with Brownie Crust is for you.
First, I make a traditional brownie recipe and pour it on the bottom of an 8-inch springform pan. Then, a simple pumpkin cheesecake batter is poured over the top and baked. The cheesecake is so luscious and the brownie – a big bonus on the bottom. I made a quick video to show you how really easy this recipe is to prepare, so what’s stopping you, get baking!
1 stick butter, melted
3/4 cup granulated sugar
1 teaspoon vanilla extract
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
1 cup canned pumpkin
1 tablespoon all purpose flour
1/4 cup heavy cream
Pumpkin Cheesecake with Brownie Crust – Recipe!
1. Preheat oven to 325 degrees. Grease a 8-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. Add eggs and 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. Place in the refrigerator to chill for 2 hours before serving. Enjoy!
*You can always bake it ahead and store in the refrigerator for up to 3 days