If you love the rich decadence of brownies and the creamy, spiced delight of pumpkin cheesecake, then you are absolutely going to adore this Pumpkin Cheesecake Brownies Recipe. It’s the perfect marriage of two beloved desserts, bringing together a fudgy chocolate base with a velvety pumpkin-infused cheesecake layer. The result is a visually stunning, flavor-packed treat that feels like a cozy autumn hug in every bite. Whether you’re making these for a festive gathering or just because, these brownies will quickly become your go-to recipe for satisfying every sweet craving.
Ingredients You’ll Need
All the ingredients for this recipe are simple pantry staples, yet each one plays a crucial role in building the deep flavors and luscious texture of these Pumpkin Cheesecake Brownies. From the richness of butter to the warm spices in the cheesecake layer, these components come together beautifully to create something unforgettable.
- Unsalted butter (1 cup, melted): Provides rich moisture and helps create that fudgy brownie texture you crave.
- Granulated sugar (2 cups + 1 cup): Sweetens both layers perfectly, balancing the chocolate and pumpkin flavors.
- Large eggs (6 total): Bind ingredients and add structure while keeping the brownies tender.
- Vanilla extract (2 teaspoons): Enhances all the ingredients with warm, inviting aromatics.
- All-purpose flour (1 cup): Gives just enough body to the brownies without weighing them down.
- Unsweetened cocoa powder (½ cup): Brings that intense chocolate flavor that makes brownie lovers swoon.
- Salt (¾ teaspoon total): Elevates sweetness and balances the flavors.
- Cream cheese (8 oz, softened): Creates the smooth, creamy cheesecake layer that contrasts beautifully with the brownies.
- Pumpkin puree (1 cup): Adds lovely moisture, earthy sweetness, and festive autumn flavor.
- Ground cinnamon (1 teaspoon): Wraps the cheesecake layer in warm spice.
- Ground nutmeg (½ teaspoon): Adds depth with an aromatic touch.
- Ground ginger (¼ teaspoon): Gives a subtle zing that rounds out the spices.
How to Make Pumpkin Cheesecake Brownies Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, making sure to grease it lightly to prevent sticking. This prep step is key to easy removal of your brownies once they’re baked and cooled.
Step 2: Combine Butter and Sugar for the Brownie Base
In a large mixing bowl, whisk together the melted unsalted butter and 2 cups of granulated sugar until you get a smooth, glossy mixture. This blend ensures your brownies have that perfect fudge-like tenderness and sweetness.
Step 3: Add Eggs and Vanilla to the Brownie Mixture
Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract to infuse the batter with a lovely aromatic note that complements the cocoa.
Step 4: Mix the Dry Ingredients
Sift together the all-purpose flour, unsweetened cocoa powder, and salt in a separate bowl. Gradually fold this dry mixture into the wet brownie batter, stirring just until combined. Overmixing can make brownies tough, so keep it gentle and light.
Step 5: Spread the Brownie Batter Evenly
Pour the rich brownie batter into the prepared pan, spreading it out evenly with a spatula. This will create a solid base for your luscious pumpkin cheesecake topping.
Step 6: Prepare the Pumpkin Cheesecake Layer
In a clean bowl, beat the softened cream cheese until it’s silky smooth. Add the pumpkin puree, 1 cup granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat everything together until the mixture is creamy and well blended, marrying those classic pumpkin spice flavors perfectly with the tang of cream cheese.
Step 7: Swirl and Layer the Pumpkin Cheesecake Mixture
Dollop the pumpkin cheesecake batter on top of the brownie layer in the pan. Use a knife or spatula to swirl the two layers gently. This marbling creates that stunning visual contrast and lets both flavors shine through in every bite.
Step 8: Bake to Perfection
Bake your creation in the preheated oven for 30 to 35 minutes. The brownies are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. Baking times may vary slightly depending on your oven, so keep an eye on them toward the end.
Step 9: Cool and Prepare to Serve
Once baked, let the brownies cool in the pan for about 15 to 20 minutes. Then transfer them to a wire rack to cool completely. This cooling step helps the layers set nicely for perfect slicing without crumbling.
Step 10: Slice and Enjoy
After fully cooled, slice your Pumpkin Cheesecake Brownies into squares and get ready to impress everyone with your kitchen magic. These brownies hold their shape beautifully and pair well with many toppings or accompaniments.
How to Serve Pumpkin Cheesecake Brownies Recipe
Garnishes
Adding garnishes to your Pumpkin Cheesecake Brownies can elevate their presentation and flavor. Try a light dusting of powdered sugar or a drizzle of caramel sauce to amplify sweetness. Chopped pecans or a sprinkle of cinnamon can add lovely texture and warmth.
Side Dishes
These brownies are superb on their own, but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream really takes the experience up a notch. For a festive touch, serve alongside a warm cup of spiced apple cider or aromatic coffee.
Creative Ways to Present
For parties or gift-giving, cut the brownies into bite-sized squares and place them in decorative cupcake liners. Layer them with whipped cream in clear glasses for a quick pumpkin cheesecake parfait, or arrange them on a platter with fresh cranberries and mint leaves for a colorful fall-themed dessert display.
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Cheesecake Brownies will keep wonderfully covered at room temperature for up to two days. For longer freshness, store them in an airtight container in the refrigerator for up to a week. The flavors actually deepen and develop when chilled!
Freezing
If you want to save some for later, wrap the brownies tightly in plastic wrap and place them in a freezer-safe bag or container. They freeze well for up to three months. Just thaw overnight in the fridge before serving to enjoy their full, luscious texture.
Reheating
For a warm treat, gently reheat individual brownies in the microwave for 10 to 15 seconds. Avoid overheating to keep the creamy cheesecake layer from becoming too soft. Serving slightly warmed brings out the chocolate’s richness and the comfort of cinnamon-spiced pumpkin beautifully.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually the common choice because of its smooth texture and consistent flavor. Just be sure to use pure pumpkin, not pumpkin pie filling, which contains extra spices and sugar.
What if I don’t have all the spices listed? Can I substitute?
Yes, you can simplify the spice blend if needed. Cinnamon is the most important, followed by nutmeg. If you only have one or two, use them liberally to create that classic pumpkin spice warmth.
Can I make these brownies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum or similar to help with texture, so your brownies don’t turn out crumbly.
How thick should the pumpkin cheesecake layer be?
The cheesecake layer should be spread evenly but gently on top of the brownie batter before swirling—about half an inch thick—to maintain a perfect balance of brownie and cheesecake in each bite.
Is it necessary to cool completely before slicing?
Cooling completely is highly recommended. It allows the layers to set firmly, making slicing easier and preventing the brownies from falling apart. Patience here truly pays off.
Final Thoughts
This Pumpkin Cheesecake Brownies Recipe is one of those magical desserts that everyone raves about—whether it’s a holiday indulgence or a cozy evening treat. The luscious pumpkin cheesecake swirled into fudgy chocolate brownies is a match made in dessert heaven. I can’t wait for you to try it and see how it becomes an instant favorite in your kitchen too!
Print
Pumpkin Cheesecake Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, spiced pumpkin cheesecake swirl for a festive and indulgent dessert perfect for fall gatherings or any special occasion.
Ingredients
For the Brownie Layer:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
For the Pumpkin Cheesecake Layer:
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper for easy removal.
- Prepare Brownie Mixture: In a large bowl, combine the melted butter and granulated sugar. Mix well until smooth.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Spread Brownie Batter: Pour the brownie batter into the prepared baking pan and spread it evenly across the bottom.
- Make Pumpkin Cheesecake Layer: In another bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully combined and creamy.
- Layer Cheesecake Mixture: Carefully dollop the pumpkin cheesecake mixture over the brownie layer in the pan. Use a knife or spatula to swirl the two layers together gently.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and let the brownies cool in the pan for about 15-20 minutes before transferring to a wire rack to cool completely.
- Slice and Serve: Once cooled, slice the brownies into squares for serving.
Notes
- Ensure the cream cheese is softened to avoid lumps in the cheesecake layer.
- Use parchment paper on the baking pan for easier removal and cleaner edges.
- Swirling the cheesecake and brownie layers gently will create a beautiful marbled effect without mixing them completely.
- Allow brownies to cool completely before slicing to maintain clean cuts.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
