Pumpkin Cheesecake Brownies Recipe

I absolutely love this Pumpkin Cheesecake Brownies Recipe because it combines two of my favorite dessert flavors into one irresistible treat. The rich, fudgy brownies paired with the creamy, spiced pumpkin cheesecake swirl create a fall-inspired dessert that feels like a warm hug on a chilly day. You’ll find that this recipe is perfect for cozy weekends, potlucks, or whenever you want a delicious way to celebrate pumpkin season.

When I first tried this recipe, I was amazed by how simple it was to make such a decadent dessert without any complicated steps. The contrast between the dense chocolate brownie base and the smooth pumpkin cheesecake topping makes it a crowd-pleaser every time. Trust me, once you try this Pumpkin Cheesecake Brownies Recipe, it’ll become a go-to for your fall baking!

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Ingredients You’ll Need

These ingredients come together to create layers of moist, chocolatey brownie and a creamy pumpkin cheesecake topping. I like to use good quality chocolate and fresh cream cheese for the best results, plus canned pumpkin puree is convenient and consistent.

• Cooking spray: Makes removing your brownies from the pan a breeze without sticking.
• Unsalted butter: Melts perfectly with chocolate to create a rich base; room temp helps it melt evenly.
• Chocolate (60% cacao): Gives that deep chocolate flavor; I find a good-quality bar works best.
• Pure vanilla extract: Boosts flavor, adding warmth and depth.
• Espresso powder: Just a hint enhances the chocolate without tasting like coffee.
• Kosher salt: Balances sweetness and intensifies the chocolate flavor.
• Granulated sugar (regular and brown): Brown sugar adds moisture and a subtle caramel note to the brownies.
• Large eggs: Room temp eggs help the batter mix smoothly and bind everything together.
• All-purpose flour: Provides structure to both the brownie and cheesecake layers.
• Unsweetened cacao powder: Adds that rich chocolate taste with less fat.
• Cream cheese: Key to the cheesecake layer, creamy and smooth; make sure it’s softened for easy mixing.
• Canned pumpkin puree: The star of the cheesecake topping, offering moisture and that classic pumpkin flavor.
• Pumpkin pie spice: Adds warm spices like cinnamon and nutmeg for that signature pumpkin taste.

Variations

I love how versatile this Pumpkin Cheesecake Brownies Recipe is, and I encourage you to make it your own. Don’t be afraid to try swapping spices or adding mix-ins to fit your taste or dietary needs.

• Nutty Twist: Adding chopped pecans or walnuts to the brownie batter gives a delightful crunch I’ve come to really enjoy.
• Dairy-Free Version: Substitute cream cheese with a dairy-free alternative and use coconut oil instead of butter—it’s worked well for friends with sensitivities.
• Extra Chocolate: For chocoholics, mixing in white chocolate chips into the cheesecake layer adds bursts of sweetness and contrast.
• Spice It Up: If you love warm spices, try increasing the pumpkin pie spice or adding a dash of ground ginger for a spicy kick.

How to Make Pumpkin Cheesecake Brownies Recipe

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F and greasing an 8″x8″ metal baking pan with cooking spray. Then, I line the pan with foil, leaving an overhang on two opposite sides—that way, once the brownies are baked and cooled, you can easily lift them out without any hassle. Don’t forget to spray the foil too so nothing sticks!

Step 2: Make the Brownie Batter

In a small pot over medium heat, I melt the butter and then remove the pot from the heat before adding the chopped chocolate, stirring until silky smooth. This method prevents the chocolate from seizing and keeps your brownie base luscious. Stir in vanilla, espresso powder, and salt next—they really help deepen the flavors.

In a large bowl, whisk both sugars together, then blend in the chocolate mixture until everything is smooth. Add the eggs one at a time, whisking well after each to get a glossy, well-emulsified batter. Finally, fold in the flour and cocoa powder just until combined—overmixing here will make your brownies tough, so keep it gentle.

Step 3: Prepare the Pumpkin Cheesecake Batter

Using a handheld mixer, beat the cream cheese in a large bowl on medium-high speed until completely smooth—this usually takes about 2 to 3 minutes, and it’s worth the extra effort to avoid lumps. Then add the egg, pumpkin puree, granulated sugar, flour, pumpkin pie spice, vanilla, and salt, and beat again until the mixture is silky and well combined. You’ll love how the pumpkin cheesecake layer fills your kitchen with those cozy fall aromas.

Step 4: Layer and Bake

Pour the brownie batter into your prepared pan and spread it out evenly with a spatula. Now gently spread the pumpkin cheesecake batter on top—take care to keep the layers distinct, so they don’t completely merge together. Bake for 40 to 50 minutes, or until the cheesecake layer is set but still slightly jiggly in the center, and a toothpick inserted comes out with just a few moist crumbs.

Patience is key here—let the brownies cool completely in the pan before slicing. If you like, dust the top with unsweetened cocoa powder for a pretty finish that adds a gentle chocolate bitterness to balance the sweetness.

How to Serve Pumpkin Cheesecake Brownies Recipe

Garnishes

I like to keep it simple with these brownies—sometimes just a light dusting of cocoa powder or a sprinkle of powdered sugar adds a lovely touch. For extra indulgence, a dollop of whipped cream or a drizzle of caramel sauce pairs wonderfully with the pumpkin and chocolate flavors.

Side Dishes

Serve these Pumpkin Cheesecake Brownies with a hot cup of coffee or a spiced chai latte for the perfect cozy pairing. If it’s a party, I like to offer fresh fruit or a simple green salad to balance the richness of the dessert.

Creative Ways to Present

For special occasions, I’ve arranged these brownies on a slate board with autumn leaves and mini pumpkins to set a festive mood. Cutting them into small bite-sized squares works great for parties, and you can even layer them in decorative boxes as thoughtful gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Cheesecake Brownies wrapped tightly in plastic wrap or an airtight container in the fridge. They keep wonderfully for up to 5 days – in fact, I often find the flavors deepen overnight, making the next day’s serving even better.

Freezing

If you want to freeze these brownies, I recommend cutting them into individual squares, wrapping each in plastic wrap and foil, then placing them in a freezer-safe bag. They freeze beautifully for up to 3 months—just thaw in the refrigerator overnight before enjoying.

Reheating

For best texture, I like to eat these brownies chilled or at room temperature. But if you prefer warm brownies, heat a single piece in the microwave for 10-15 seconds—slightly warming helps melt the cheesecake layer just enough without drying out the brownies.

FAQs

Final Thoughts

This Pumpkin Cheesecake Brownies Recipe has truly become one of my seasonal favorites to make and share. The way the creamy, spiced cheesecake swirls into the rich chocolate brownies just feels like pure comfort in every bite. I hope you’ll give it a try soon and discover how easy it is to impress your family and friends with a homemade treat that tastes so special but doesn’t require fuss. Happy baking, and may your kitchen fill with all the cozy warmth this dessert deserves!

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