Pumpkin Cheesecake Brownies

By Alessandra CiuffoPublished: Jun 30, 2023

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brownies with a chocolate layer and pumpkin cheesecake layer

PHOTO: RACHEL VANNI; FOOD STYLING: LENA ABRAHAM

Classic brownies are arguably one of the best go-to desserts, but if you’re looking to give them a twist for the fall, look no further than these delicious pumpkin cheesecake brownies. Here at Delish, we can’t get enough pumpkin recipes in the fall, whether it’s sweet or salty, and this one is a true winner when we're craving somethin' sweet. A two-in-one dessert, these brownies feature the ultimate fudge brownie bottom with a rich, moist pumpkin cheesecake top. That's what we like to call the best of both worlds!

To make this recipe, we took our beloved classic brownie mix and used it as the bottom base. It’s moist, chocolatey, and perfectly fudgy. Layered on top is a simple pumpkin cheesecake, both creamy and tangy, using only a handful of ingredients. The best part about this glorious dessert is that it can go from a bunch of ingredients to the final product in less than an hour and half—not bad for a fall afternoon delight.

After you’ve enjoyed a brownie or two or three (we don’t judge), store any leftovers in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days. Looking to store them even longer? Not to worry, because cooked cheesecake brownies freeze really well. Just wrap them up in plastic wrap and aluminum foil until ready to eat. This method ensures they last up to 3 months.

Made this? Let us know how it went in the comment section below!

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Yields:: 9
Prep Time:: 15 mins
Total Time:: 1 hr 20 mins

Ingredients

Brownie Batter

Cooking spray
1/2 c.
(1 stick) unsalted butter
3 oz.
chocolate (60% cacao), chopped
1 tsp.
pure vanilla extract
1/2 tsp.
espresso powder
1/2 tsp.
kosher salt
3/4 c.
(150 g.) granulated sugar
1/4 c.
(50 g.) packed light brown sugar
2
large eggs, room temperature
1/2 c.
(60 g.) all-purpose flour
1/4 c.
(20 g.) unsweetened cacao powder

Pumpkin Cheesecake & Assembly

8 oz.
cream cheese, room temperature
1
large egg
1/2 c.
canned pumpkin puree
1/3 c.
granulated sugar
1/4 c.
all-pupose flour
1 tsp.
pumpkin pie spice
1 tsp.
pure vanilla extract
1/2 tsp.
kosher salt
Unsweetened cocoa powder, for dusting (optional)

Nutrition Information

Calories3826 Fat226 gSaturated fat126 gTrans fat3 gCholesterol1031 mgSodium2565 mgCarbohydrates411 gFiber19 gSugar326 gProtein52 gVitamin D3 mcgCalcium487 mgIron14 mgPotassium1596 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

Brownie Batter
1. Step 1Preheat oven to 350°. Grease an 8"x8" metal baking pan with cooking spray. Line pan with foil, leaving an overhang on 2 opposite sides. Grease foil with cooking spray.
2. Step 2In a small pot over medium heat, melt butter. Remove from heat, add chocolate, and stir with a rubber spatula until melted and smooth. Stir in vanilla, espresso powder, and salt.
3. Step 3In a large bowl, whisk granulated sugar and brown sugar. Whisk in chocolate mixture until smooth. Add eggs, one at a time, whisking to blend after each addition, then continue to whisk until batter is well combined, about 30 seconds more. Fold in flour and cocoa powder with a spatula just until combined.
Pumpkin Cheesecake & Assembly
1. Step 1In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese until smooth, 2 to 3 minutes.
2. Step 2Add egg, pumpkin puree, granulated sugar, flour, pumpkin pie spice, vanilla, and salt and continue to beat until well combined and smooth.
3. Step 3Pour brownie batter into prepared pan. Using a spatula, spread in an even layer. Top brownie batter with pumpkin cheesecake batter and gently spread, making sure not to merge layers together.
4. Step 4Bake brownies until set and a tester inserted into the center comes out with a few crumbs attached, 40 to 50 minutes. Let cool before slicing. Dust with cocoa powder (if using).