Co+op Basics: Pumpkin Cheesecake with Brownie Crust

If you've been craving a decadent pumpkin dessert, you've come to the right place! This pumpkin cheesecake is combined with a brownie crust for an amazing and fall-forward dessert. Plus, it features 6 Co+op Basics products and comes in at $2.54 per serving! The following products are all part of Co+op Basics:


  • Bulk all-purpose flour
  • Tillamook butter
  • Guittard semi-sweet chocolate chips
  • Field Day cane sugar
  • Field Day light brown sugar
  • Allison Centennial Farms eggs
Brownie Crust
Bulk all-purpose flour
3/4 cup
Cocoa powder
1/4 cup
1/2/ teaspoon
Baking powder
1/4 teaspoon
Tillamook butter
1/2 cup
Guittard chocolate chips
1 package
Field Day cane sugar
3/4 cup
Field Day light brown sugar
3/4 cup
Allison Centennial Farm eggs
Vanilla extract
1 teaspoon
Pumpkin Cheesecake
Cream cheese
2 packages
Field Day light brown sugar
3/4 cup
Allison Centennial Farm eggs
Pumpkin puree
2/3 cup
Sour cream
2 tablespoons
Bulk all-purpose flour
1 tablespoon
Vanilla extract
1 teaspoon
Pumpkin pie spice
1 teaspoon
1/4 teaspoon

Prep time: 15 minutes

Cook time: 2 hours plus cooling

Servings: 10 minutes

Calories per serving: 619

Cost per serving: $2.54


  1. Preheat oven to 350 degrees F and grease a 9" pan with cooking spray.
  2. Make brownie crust:
    1. In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt until combined. 
    2. In a large microwave safe bowl, combine the butter and chocolate chips and microwave until just melted, about 1 1/2 minutes. Whisk until smooth.
    3. Whisk in the cane sugar and brown sugar. Add the eggs, one at a time, whisking to fully combine before adding the next one. Whisk in the vanilla. Fold in the dry ingredients.
    4. Pour batter into the prepared pan and bake until the crust is set and a toothpick or knife comes out clean, about 45 minutes. While brownie is still warm, use a spoon to press the crust down and compact into an even crust that comes halfway up the pan. Let cool completely on a wire rack.
  3. Make cheesecake:
    1. Turn the oven down to 325 degrees F. In a large bowl using a hand mixer, beat the cream cheese and sugar until fluffy. Add the eggs one at at time, mixing well between each addition. 
    2. Beat in the pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice, and salt until evenly combined.
    3. Pour the cheesecake mixture over the crust. Bake until the center of the cheesecake only slightly jiggles, about 55 minutes. Let cool on the counter for 1 hour.
    4. Transfer to the fridge at least 5 hours and up to overnight.
    5. Cut and enjoy!