Creating your Brownie Bottom Pumpkin Cheesecake is straightforward if you follow these simple steps:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray.
2. Make the Brownie Batter: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
4. Create the Brownie Base: Pour the brownie batter into the prepared springform pan, spreading it evenly across the bottom. Bake for 20 minutes.
5. Prepare the Pumpkin Cheesecake Filling: While the brownie base is baking, beat the softened cream cheese in a large bowl until smooth. Add pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until well combined and smooth.
6. Combine Layers: After the brownie base has baked for 20 minutes, remove it from the oven. Carefully pour the pumpkin cheesecake filling over the brownie layer.
7. Bake the Cheesecake: Return the pan to the oven and bake for an additional 25-30 minutes, or until the pumpkin cheesecake layer is set and the edges are lightly golden.
8. Cool the Cheesecake: Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 15-20 minutes to prevent cracking.
9. Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight for best results.
10. Serve: When ready to serve, carefully remove the sides of the springform pan.

By following these steps, you’ll create a stunning and delicious Brownie Bottom Pumpkin Cheesecake that will impress anyone who tries it.