Ingredients
FOR THE BROWNIE
Baker’s Joy Baking Spray
3/4 c. all-purpose flour
1/4 c. dark cocoa powder
1/2 tsp. kosher salt
1/4 tsp. Clabber Girl Baking Powder
1/2 c. (1 stick) unsalted butter, cut into 1/2” pieces
1 3/4 c. semisweet chocolate chips
3/4 c. granulated sugar
3/4 c. packed light brown sugar
3 large eggs, room temperature
1 tsp. Spice Islands Pure Vanilla Extract
FOR THE CHEESECAKE
2 (8-oz.) blocks cream cheese, softened
3/4 c. packed light brown sugar
2 large eggs, room temperature
2/3 c. pure pumpkin puree
2 tbsp. sour cream, room temperature
1 tbsp. all-purpose flour
1 tsp. Spice Islands Pure Vanilla Extract
1 tsp. Spice Islands Pumpkin Pie Spice, plus more for garnish
1/4 tsp. kosher salt
Thick caramel sauce and whipped cream, for garnish
How to:
Preheat oven to 350º and grease a 9” springform pan with baking spray. Make brownies: In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt until combined.
In a large microwave safe bowl, combine the butter and chocolate chips, microwave until just melted, about 1 ½ minutes. Whisk until smooth. Whisk in the granulated and brown sugar. Add the eggs, one at a time, whisking to fully combine before adding the next. Whisk in the vanilla. Fold in the dry ingredients.
Pour batter into the prepared pan and bake until brownie is set and a toothpick comes out clean, about 45 minutes. While brownie is still warm, use a spoon to press the brownie down and compact into an even crust that comes halfway up the pan. Let cool completely on a wire rack.
While the crust cools, make the cheesecake filling: Preheat oven to 325º. In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. Beat in pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice, and salt until evenly combined.
Wrap bottom of pan in aluminum foil, then pour cheesecake mixture over brownie crust and place in a deep roasting pan.
Transfer to the oven, then pour in enough boiling water to come up halfway in the pan. Bake until the center of the cheesecake only slightly jiggles, about 55 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
Drizzle with caramel, dollop outer rim with whipped cream. Sprinkle whipped cream with more pumpkin pie spice.