Save on Pinterest

Pumpkin Cheesecake with Brownie Bottom

Total Time

Prep: 45 min. + cooling Bake: 55 min. + chilling


12 servings

Pumpkin Cheesecake with Brownie Bottom Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1 package fudge brownie mix (8-inch square pan size)
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup canned pumpkin
  • 1/4 cup plain yogurt
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature, lightly beaten
  • 3/4 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 tablespoon baking cocoa
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon shortening or coconut oil
  • 2 Heath candy bars (1.4 ounces each ), chopped


  1. Preheat oven to 350°. Prepare brownie mix according to package directions for chewy fudge brownies. Spread batter into a greased 8-in. springform pan.
  2. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place pan on a baking sheet. Bake until a toothpick inserted in center comes out with moist crumbs (brownies may appear moist), 22-24 minutes. Cool for 10 minutes on a wire rack. Reduce oven setting to 325°.
  3. Meanwhile, in a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, yogurt and vanilla. Add eggs; beat on low speed just until blended. Pour over brownie layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. Remove rim from pan. In a large bowl, beat cream until it begins to thicken. Sift confectioners' sugar and cocoa over cream; beat until soft peaks form. Spoon over cheesecake. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cheesecake; sprinkle with chopped candy pieces.

Pumpkin Cheesecake with Brownie Bottom Tips

What brownie mix should I buy?

Look for the smaller 10.25 ounce package size of traditional fudge brownie mix in the baking aisle of your local grocery store. If you are unable to find it, use 1-1/2 cups of prepared brownie mix as the brownie bottom for cheesecake. Proceed with recipe as directed.

Nutrition Facts

1 slice: 511 calories, 34g fat (15g saturated fat), 120mg cholesterol, 262mg sodium, 47g carbohydrate (38g sugars, 2g fiber), 7g protein.

Recommended Video