Easy Pumpkin Cheesecake Brownies Recipe
Melissa Jo
These easy pumpkin cheesecake brownies combine fudgy chocolate brownies, mini semi-sweet chocolate chips, and a creamy pumpkin cheesecake layer in one rich, swirled dessert. They are simple to prepare because the brownie base starts with a boxed brownie mix, but the pumpkin cream cheese filling makes them feel special enough for fall gatherings, Halloween, Thanksgiving, or any day when you want a cozy pumpkin dessert.
The flavor is a delicious balance of dark chocolate, smooth cream cheese, pumpkin puree, cinnamon, and allspice. The brownie layer stays thick and fudgy, while the cheesecake layer adds a soft, creamy texture and a warm seasonal flavor. A quick swirl with a knife creates a marbled top that looks impressive without requiring any complicated decorating.
Use canned pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling is already sweetened and seasoned, so it can change the flavor and texture of the cheesecake layer. For the best result, soften the cream cheese before mixing and use a room-temperature egg so the filling blends smoothly.
The flavor is a delicious balance of dark chocolate, smooth cream cheese, pumpkin puree, cinnamon, and allspice. The brownie layer stays thick and fudgy, while the cheesecake layer adds a soft, creamy texture and a warm seasonal flavor. A quick swirl with a knife creates a marbled top that looks impressive without requiring any complicated decorating.
Use canned pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling is already sweetened and seasoned, so it can change the flavor and texture of the cheesecake layer. For the best result, soften the cream cheese before mixing and use a room-temperature egg so the filling blends smoothly.
Ingredients
Brownies
- 1 box brownie mix or use your favorite homemade brownie batter
- Ingredients called for on the back of the brownie mix box
- 1/2 cup mini semi-sweet chocolate chips
Pumpkin Cheesecake Layer
- 8 oz. cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1/2 tsp vanilla extract
- 2/3 cup canned pumpkin puree not pumpkin pie filling
- 1/2 tsp allspice
- 1/2 tsp cinnamon
Instructions
How to Make Pumpkin Cheesecake Brownies
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Preheat the oven according to the temperature listed on the back of your brownie mix box. For this version, the brownies were baked at 350 degrees F.
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Line an 8×8 baking dish with parchment paper, leaving a small overhang on the sides so you can lift the brownies out easily after they cool.
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Prepare the brownie mix according to the directions on the box. Stir in the mini semi-sweet chocolate chips, then set the brownie batter aside.
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In a separate mixing bowl, beat the softened cream cheese with a hand mixer until it becomes light, smooth, and fluffy. This should take about one minute.
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Add the granulated sugar to the cream cheese and beat again until fully combined.
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Add the vanilla extract and the beaten room-temperature egg. Beat until the cheesecake mixture is smooth and evenly blended.
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Add the pumpkin puree, allspice, and cinnamon. Stir by hand with a spoon until the pumpkin cheesecake filling is combined.
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Spread half of the brownie batter into the prepared baking dish and smooth it into an even layer with a spatula.
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Pour all of the pumpkin cheesecake mixture over the brownie layer and spread it evenly from edge to edge.
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Drop the remaining brownie batter in spoonfuls over the cheesecake layer. Try to space the dollops evenly, but they do not need to be perfect.
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Use a knife to swirl the brownie batter and pumpkin cheesecake filling together. Move the knife up and down in one direction, then side to side in the other direction to create a marbled effect.
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Bake according to the guidance on your brownie mix box. In this recipe, the brownies baked at 350 degrees F for about 50 minutes.
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Place the pan on the counter and allow the brownies to cool for 30 to 60 minutes before slicing.
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Lift the brownies from the pan using the parchment paper, cut them into squares, and serve.
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Store any leftovers in an airtight container.
Recipe Tips
For the smoothest pumpkin cheesecake layer, make sure the cream cheese is softened before you begin. Cold cream cheese can leave small lumps in the mixture, while softened cream cheese blends quickly with the sugar, egg, vanilla, pumpkin puree, and spices.
Because boxed brownie mixes can vary, use the instructions on your specific package as the main baking guide. The added pumpkin cheesecake layer may make the brownies thicker, so they can need more time than plain brownies. Letting them cool before slicing helps the layers set and makes cleaner squares.
These pumpkin cheesecake brownies are rich, chocolatey, creamy, and full of fall flavor. They are a great choice when you want an easy pumpkin dessert that still looks beautiful on a serving plate.
Keyword
Pumpkin Cheesecake Brownies, Brownies, Pumpkin Dessert, Fall Dessert
Pumpkin Cheesecake Brownies, Brownies, Pumpkin Dessert, Fall Dessert
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