Pumpkin Cheesecake Brownies
Pumpkin Cheesecake Brownies is a decadent treat that combines two beloved desserts into one.
We make a fudgy brownie base from scratch, top it with a creamy pumpkin cheesecake batter, and bake them together for chocolatey, spiced deliciousness.
Pumpkin Cheesecake Brownies Recipe Highlights
- Combines Two Popular Desserts
- Decadent Fall Treat
- Simple Yet Impressive Make-Ahead Dessert
- Freezer-Friendly
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BUTTER – As for all baking, I recommend using unsalted butter. If all you have is salted butter, it’s fine; depending on how salty your butter is, you can reduce the amount of salt you add to the batter. It creates a rich, fudgy brownie texture when combined with the melted chocolate. And it adds moisture, too.
CHOCOLATE – Semi-sweet chocolate provides a balanced chocolate flavor without being overly sweet. You can also use dark chocolate for a more intense flavor or milk chocolate for a sweeter taste.
VANILLA EXTRACT – Enhances the flavor of both the brownie and cheesecake layers, adding a subtle depth.
COFFEE – Instant coffee intensifies the chocolate flavor. If you don’t have instant coffee, you can use finely ground espresso powder.
SUGAR – We use granulated sugar to sweeten both the brownie and cheesecake layers. It provides a clean sweetness that complements the other ingredients.
EGGS – Bind the ingredients and add structure. Large eggs are used to ensure the right consistency.
FLOUR – All-purpose flour provides structure to the brownies and cheesecake. It’s a versatile flour that gives the right texture.
COCOA POWDER – We use unsweetened cocoa powder to give the brownies a rich chocolate flavor without adding extra sweetness.
CREAM CHEESE – Regular cream cheese is used as the base for the creamy cheesecake layer. It provides a smooth and rich texture.
PUMPKIN – We use both pumpkin puree and pumpkin pie spice. Pumpkin puree adds moisture and flavor to the cheesecake layer, while pumpkin pie spice infuses warm, seasonal flavors with cinnamon, nutmeg, and cloves.
How To Make Pumpkin Cheesecake Brownies
Please check the printable recipe card below for more detailed instructions.
- Melt butter and chocolate in the microwave, then stir in vanilla, instant coffee, salt, sugar, eggs, flour, and cocoa powder.
- Spread the brownie batter in a greased, lined baking dish.
- Beat cream cheese until smooth. Add egg, pumpkin puree, sugar, flour, pumpkin pie spice, vanilla, and salt. Beat until combined.
- Spread cheesecake batter over brownie batter and bake at 350° Fahrenheit for 35-40 minutes until the cheesecake layer is set and the edges are slightly browned. Cool completely before slicing.
Planning and Leftovers
STORE – Store leftover brownies covered in the fridge for up to 3 days. Make sure brownies are at room temperature before storing.
FREEZE – You can freeze these brownies for up to 3 months. Allow to cool completely. Either cover the whole pan tightly with plastic wrap or slice it into portions and freeze them in an airtight container. Thaw in the fridge before serving.
More Delicious No-Bake Desserts
Serving Suggestions
HOLIDAY DESSERT – These rich brownies make an impressive addition to any holiday dessert table, especially Thanksgiving.
BAKED GIFT – Package up these decadent treats in a cute box to give as an edible gift during the holidays.
AFTERNOON PICK-ME-UP – Enjoy with a hot cup of coffee or tea as a snack or pick-me-up.
BROWNIE SUNDAE – Take it over the top by crumbling pieces of the pumpkin cheesecake brownies over a scoop of ice cream. Drizzle with caramel sauce for the ultimate fall brownie sundae.
Recipe Success Tips
SOFTEN CREAM CHEESE – Make sure the cream cheese is at room temp before so it blends smoothly.
PUMPKIN PUREE – Use pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
LET COOL – Let the brownies cool completely before slicing them into clean, pretty squares.
TOPPING IDEAS
- Dust with powdered sugar or cocoa powder before serving.
- Drizzle with caramel or chocolate sauce.
- Top with whipped cream and extra pumpkin pie spice.
DIY SPICE BLEND – No pumpkin pie spice? Make your own with ¼ teaspoon each of cinnamon, nutmeg, ginger and cloves.
NO WATER BATH NEEDED – Usually when we bake any cheesecake, it requires a water bath. With this recipe, no water bath is required! You won’t develop cracks on this one, and the moisture from the brownies is enough to bake the cheesecake properly and evenly.
More Easy and Delicious Pumpkin Desserts
Pumpkin Cheesecake Brownies
Ingredients
For the Brownies
- ½ cup butter unsalted
- 3 ounces semi-sweet chocolate chopped
- 1 teaspoon vanilla extract
- ½ teaspoon instant coffee
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs large
- ½ cup all purpose flour
- ¼ cup unsweetened cocoa powder
For the Cheesecake
- 8 ounces cream cheese room temperature
- 1 egg large
- ½ cup pumpkin puree
- ⅓ cup granulated sugar
- ¼ cup all purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350° Fahrenheit.
- Liberally spray the 8×8” baking dish with cooking spray. Place parchment paper over the bottom and sides of the pan, leaving a little overhanging so that you can pull it out easily. Spray the parchment paper with cooking spray.
- Melt the butter in a microwave safe bowl with the chocolate at 50% power for 1 minute. Stir then continue to microwave at 50% in 30 second increments until fully melted and smooth, about 5 minutes.
- Stir in the vanilla, instant coffee and salt.
- Mix in the granulated sugar. Add the eggs and stir until fully combined. Sir in flour and cocoa powder until it is just mixed.
- Spoon the brownie batter into the bottom of the prepared pan and smooth it out so it is even. Set aside for now.
- Beat the cream cheese in a large bowl on medium speed until smooth, about 1-2 minutes. Add the egg, pumpkin puree, sugar, flour, pumpkin pie spice, vanilla, and salt. Continue beating on medium speed until fully combined, about 1 minute.
- Spoon the cheesecake batter over the brownie batter and smooth it out so it is even. Be careful, as you want the cheesecake batter to sit on top of the brownie batter. Don’t mix the two.
- Bake for 35 to 40 minutes. You want the edges of the cheesecake to be browned slightly, and the cheesecake will appear dry. Remove from the oven and cool completely to room temperature before slicing and serving.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.