Brownie Bottom Pumpkin Cheesecake With Chocolate Fudge Sauce

Author: Dini from The Flavor Bender
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Brownie Bottom

  • 1 box of Pillsbury™ Funfetti® Halloween Premium Brownie Mix
  • 2 eggs
  • cup of oil
  • ¼ cup of water
  • ½ cup of chocolate chips
  • ½ tsp instant coffee granules optional

Pumpkin Cheesecake Layer (adapted from this cheesecake recipe)

  • 3 cream cheese packets 24 oz
  • ¾ cup / 175g white sugar
  • 10 oz pumpkin puree
  • 2 tsp cornflour cornstarch
  • 3 eggs
  • 1 egg yolk
  • 1 tsp vanilla
  • Pinch of salt to enhance flavor - optional step
  • ¾ tsp pumpkin spice
  • ¼ cup cream

White Chocolate Ganache (optional)

  • 4 oz white chocolate
  • 1.5 oz cream in weight

Mocha Fudge Sauce (adapted from Smitten Kitchen - makes more than this recipe requires, store the rest in the fridge)

  • 2/3 cup heavy or whipping cream
  • ¼ cup corn syrup
  • 1 espresso shot
  • ¼ cup white sugar
  • 1/3 cup packed dark brown sugar
  • 1/4 cup unsweetened cocoa powder I used Valrhona natural cocoa powder
  • ¼ tsp of kosher salt
  • 7 ounces semi sweet chocolate chopped or chips
  • 2 tablespoons unsalted butter
  • 1 tsp vanilla


Brownie Layer

  • Preheat oven to 350°F/180°C. Line a 9 inch pan (at least 3 inches in height) with parchment paper.
  • Prepare the brownie batter according to package instructions, but do not add the funfetti.
  • Dissolve coffee granules in 2 tsp of warm water and mix this into the brownie batter. Fold in the chocolate chips.
  • Pour the batter into the prepared cake tin and bake in preheated oven for 35 minutes.
  • Let it cool slightly. Lower oven temp. to 300°F.

Pumpkin Cheesecake Layer

  • Using a hand beater, whip the cream cheese and sugar together until creamy and smooth.
  • Add the pumpkin puree, cornstarch, eggs, egg yolk, salt, cream, pumpkin spice and vanilla to the cheesecake batter and mix on medium speed until all ingredients are combined. Do not overbeat.
  • Using a spatula fold the mix to ensure the batter is smooth and mixed well.
  • Pour this on top the of the slightly cooled brownie layer.
  • Bake in preheated (300°F) oven for 1 hour, until the cheesecake is set, but slightly wobbly in the middle when you gently shake it.
  • Turn off the oven and let the cheesecake cool inside the oven while leaving the door ajar.
  • Remove cheesecake from the oven, cover and refrigerate for at least 4 hours, preferably overnight.
  • Peel off the parchment paper to decorate and serve.

White chocolate Ganache (optional)

  • Heat the white chocolate and cream together in the microwave in 30 second bursts, while stirring in between, until the chocolate chips have melted.
  • Mix until you have a smooth white chocolate ganache. Let it cool slightly.
  • Using an angled spatula, coat the side of the chilled cheesecake with a thin layer of white chocolate ganache.

Chocolate Fudge Sauce

  • Place all the ingredients except for the chocolate chips and butter in a saucepan.
  • Heat pan on medium high heat and whisk the mix to melt the sugar and cocoa powder.
  • Bring the mix to a boil.
  • Reduce the heat to medium and let it simmer for about 5 minutes.
  • Remove from the heat and stir in the chopped chocolate and butter.
  • Pour the chocolate into a glass jar and let it cool completely before using.

Brownie Bottom Cheesecake Decoration

  • Drizzle chocolate fudge sauce along the edge and sides of the cheesecake to create a drip down effect. Drizzle the sauce in a thin stream to form a “cobweb” on the surface of the cheesecake.
  • Sprinkle Halloween funfetti on top.
  • Slice with a warm knife for clean edges and serve (with or without whipped cream). Enjoy!