As the crisp autumn air settles in and the leaves begin to paint the landscape in warm hues, there’s nothing quite like cozying up in the kitchen with the enticing smell of pumpkin wafting through the house. That’s when I decided to combine two of my favorite treats into one delectable dessert: Pumpkin Cheesecake Brownies. Picture this: a rich, fudgy brownie base perfectly paired with a creamy, spiced pumpkin cheesecake topping. It’s a dessert that not only satisfies your sweet tooth but also captures the essence of fall in every bite.
Whether you’re hosting a gathering or simply looking for a delightful pick-me-up on a chilly afternoon, these brownies are sure to impress with their luxurious flavor and beautiful presentation. Plus, they come together in just under an hour and a half, making them an easy addition to your fall dessert repertoire. Let’s dive into how to create this irresistible Autumn treat!
Why are Pumpkin Cheesecake Brownies a must-try?
Indulgent layers: These Pumpkin Cheesecake Brownies boast a rich fudge base topped with velvety pumpkin cheesecake, offering a delightful combination of flavors.
Quick and easy: With simple ingredients and straightforward instructions, this recipe is perfect for bakers of any skill level!
Fall flavors: The addition of pumpkin pie spice brings that warm autumn essence to your dessert table.
Versatile serving: Serve them warm with ice cream or cool with a drizzle of caramel for a stunning presentation that will wow your guests!
Crowd-pleaser: Perfect for gatherings, these brownies are sure to become a favorite among family and friends alike.
Pumpkin Cheesecake Brownies Ingredients
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For the Brownie Base
• Cooking Spray – Prevents sticking; use any non-stick spray or butter to grease the pan.
• Unsalted Butter (1/2 cup / 1 stick) – Adds richness and moisture; substitute with coconut oil or margarine for a dairy-free option.
• Chocolate (60% cacao, 3 oz. chopped) – For a deep chocolate flavor; use semi-sweet chocolate if necessary.
• Pure Vanilla Extract (1 tsp) – Enhances overall flavor; avoid imitation extracts for the best results.
• Espresso Powder (1/2 tsp) – Intensifies chocolate flavor; omit if unavailable, though it adds depth.
• Kosher Salt (1/2 tsp) – Balances sweetness; regular table salt can be used but in slightly lesser quantity.
• Granulated Sugar (3/4 cup / 150 g) – For sweetness; can substitute with brown sugar for a richer flavor.
• Light Brown Sugar (1/4 cup / 50 g) – Adds moisture and richness; use granulated sugar if needed but it may alter texture.
• Large Eggs (2) – Provide structure and moisture; room temperature eggs mix better throughout.
• All-Purpose Flour (1/2 cup / 60 g) – Gives structure; use a gluten-free blend for a gluten-free version.
• Unsweetened Cocoa Powder (1/4 cup / 20 g) – Supplies chocolate flavor; consider Dutch-process cocoa for enhanced richness. -
For the Cheesecake Layer
• Cream Cheese (8 oz., room temperature) – Base for the cheesecake layer, providing creaminess; can substitute with vegan cream cheese for a plant-based option.
• Large Egg (1) – Binds the cheesecake layer; room temperature preferred for better blending.
• Canned Pumpkin Puree (1/2 cup) – Core flavor for the cheesecake; fresh pumpkin can also be used but must be cooked and drained.
• Granulated Sugar (1/3 cup) – Sweetens the cheesecake layer; adjust based on preferred sweetness.
• All-Purpose Flour (1/4 cup) – Stabilizes the cheesecake; gluten-free flour works as an alternative.
• Pumpkin Pie Spice (1 tsp) – Promotes warm fall flavors; substitute with a mix of cinnamon, nutmeg, and ginger if unavailable.
• Unsweetened Cocoa Powder (for dusting, optional) – Adds visual appeal and a chocolatey finish.
Get ready to fall in love with the tangy and sweet blend of flavors in these delightful Pumpkin Cheesecake Brownies!
How to Make Pumpkin Cheesecake Brownies
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Preheat your oven to 350°F (175°C) and generously grease a baking pan with cooking spray. This will ensure your brownies don’t stick and come out perfectly!
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Melt the unsalted butter and chopped chocolate together in a saucepan over low heat, stirring until smooth. This delightful mixture will create that fudgy goodness we love in brownies!
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Whisk together granulated sugar, light brown sugar, and room temperature eggs in a medium bowl. Allow a few minutes of mixing until everything is well combined. Then, fold in the melted chocolate mixture and stir until smooth.
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Fold in all-purpose flour and unsweetened cocoa powder gradually, mixing just until combined. Be careful not to over-mix—this keeps your brownies wonderfully fudgy!
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Spread the brownie batter evenly into the prepared baking pan using a spatula. Make sure it’s nice and even for uniform baking.
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Beat the room temperature cream cheese in another bowl until smooth and creamy. Add in the canned pumpkin puree, large egg, granulated sugar, all-purpose flour, pumpkin pie spice, and vanilla extract. Mix until everything is creamy and well incorporated.
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Layer the pumpkin cheesecake mixture on top of the brownie batter in the pan. Gently swirl with a knife for a marbled effect, if desired. This adds a beautiful touch to your brownies!
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Bake in the preheated oven for about 50-55 minutes, or until the center is set but still slightly jiggly. This will ensure a perfect fudgy texture.
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Cool the brownies at room temperature for about 30 minutes, then slice into squares. Enjoy warm or chilled, and savor every bite of this delicious fall treat!
Optional: Dust with a bit of cocoa powder for an extra chocolatey finish!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Pumpkin Cheesecake Brownies are perfect for busy home cooks looking to save time! You can prepare the brownie base up to 24 hours in advance and store it tightly covered in the fridge. Additionally, you can mix the cheesecake layer in advance and refrigerate it separately. When you’re ready to bake, simply layer the chilled cheesecake over the brownie base and bake as directed. This method not only enhances the flavors but also ensures your brownies stay rich and fudgy. For the best results, allow the brownies to chill overnight after baking, giving you a delicious treat that’s just as delightful, ready for serving any time!
What to Serve with Pumpkin Cheesecake Brownies?
As you prepare to enjoy these cozy, autumn-inspired delights, consider adding a few complementary dishes to enhance your experience.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully on warm brownies, creating a delightful contrast of temperatures and flavors.
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Caramel Sauce: Drizzling warm caramel over the brownies adds a luscious sweetness that pairs perfectly with the spiced pumpkin notes.
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Spiced Whipped Cream: Light and airy, spiced whipped cream brings an extra touch of festive flair while balancing the rich flavors of the brownies.
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Pumpkin Ale: For a fun beverage option, pumpkin ale adds an earthy depth that harmonizes with the brownie’s flavors, making it a delightful pairing!
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Apple Crisp: A warm apple crisp served alongside offers a crunchy texture and contrasting flavor that enhances the sweet, creamy brownies.
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Hot Cocoa: A steaming cup of hot cocoa, perhaps with a hint of cinnamon, complements the fudgy chocolate base and gives a cozy fall vibe.
These thoughtful pairings will create a memorable dessert experience that celebrates the rich flavors of fall!
How to Store and Freeze Pumpkin Cheesecake Brownies
- Room Temperature: Keep the brownies in an airtight container for up to 3 days. They’ll maintain their deliciousness and fudginess at room temperature.
- Fridge: Store in the refrigerator for up to 5 days. This helps intensify the flavors in your Pumpkin Cheesecake Brownies while ensuring they stay fresh.
- Freezer: For longer storage, wrap individual brownies in plastic wrap and then in foil. Freeze for up to 3 months for a delightful treat whenever you need a cozy dessert!
- Reheating: To enjoy them warm, simply microwave a brownie for about 15-20 seconds, or until warmed through. The texture will be soft and fudgy, perfect for indulging!
Pumpkin Cheesecake Brownies Variations & Substitutions
Feel free to let your creativity shine as you customize these delicious brownies for your own taste and dietary needs!
- Dairy-Free: Substitute unsalted butter with coconut oil and use vegan cream cheese for a creamy, guilt-free option.
- Nutty Crunch: Add chopped walnuts or pecans to the brownie layer for an extra crunch that beautifully complements the creamy cheesecake topping.
- Chocolate Lovers: Mix in chocolate chips or chunks into the brownie batter for an extra chocolatey explosion in every bite.
- Swirled Goodness: Drizzle warm caramel sauce over the cheesecake layer before baking for a decadent caramel swirl that adds an indulgent twist.
- Gluten-Free Delight: Replace all-purpose flour with a gluten-free flour blend to enjoy this autumn treat while sticking to your dietary preferences.
- Pumpkin Spice Extra: Amp up the fall flavors by adding an extra teaspoon of pumpkin pie spice or a pinch of cinnamon to the cheesecake layer.
- Fruit Fusion: Add a layer of fresh raspberries or cranberries on top of the brownie base before adding the cheesecake layer for a tart contrast.
- Layered Treat: Bake the brownie layer separately then layer it with the cheesecake and bake again for a cake-like version of these brownies!
Enjoy transforming these Pumpkin Cheesecake Brownies into your perfect fall treat!
Expert Tips for Pumpkin Cheesecake Brownies
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Softened Cream Cheese: Ensure the cream cheese is at room temperature to avoid lumps in the cheesecake layer, resulting in a smoother filling.
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Don’t Over-Bake: Keep a close eye on the brownies; they should be fudgy and slightly jiggly in the center when done.
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Check Doneness: Use a toothpick to test the brownies; it should come out with a few moist crumbs. This indicates they are perfectly baked.
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Chill Before Serving: For the best flavor and texture, refrigerate the Pumpkin Cheesecake Brownies overnight. This enhances the flavors and makes for easier slicing!
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Experiment with Flavors: Feel free to add chocolate chips or nuts to the brownie layer for an extra dimension of flavor and texture.
Pumpkin Cheesecake Brownies Recipe FAQs
How do I choose the best pumpkin for the cheesecake layer?
Absolutely! When selecting pumpkin, canned pumpkin puree offers a consistently smooth texture and rich flavor. If using fresh pumpkin, opt for small sugar pumpkins, which are sweeter. Make sure to cook and thoroughly drain them to avoid excess moisture in your cheesecake.
What is the best way to store leftover Pumpkin Cheesecake Brownies?
Very! For up to 3 days, you can store brownies in an airtight container at room temperature. If you’d like to keep them for a longer period, place them in the fridge for up to 5 days. Cover them well to retain their deliciousness.
Can I freeze Pumpkin Cheesecake Brownies, and how?
Absolutely! To freeze these luscious treats, first wrap individual brownies in plastic wrap, then cover them with aluminum foil to prevent freezer burn. They can be safely frozen for up to 3 months. When ready to enjoy, simply defrost in the fridge overnight and warm in the microwave for a soft and fudgy treat.
What should I do if my cheesecake layer is lumpy?
No problem! To avoid lumps in your cheesecake layer, ensure your cream cheese is at room temperature before mixing. If you do find lumps after mixing, you can beat the mixture further until smooth. If all else fails, you can pass it through a fine mesh sieve to achieve that creamy consistency you want!
Are Pumpkin Cheesecake Brownies safe for those with dietary restrictions?
The more the merrier! For gluten-free options, replace all-purpose flour with a gluten-free blend. If you’re catering to dairy-free diets, use coconut oil instead of butter and vegan cream cheese. Always check ingredient labels for hidden allergens, especially in things like chocolate and vanilla extract.
How can I tell when the brownies are done baking?
Great question! To check for doneness, insert a toothpick into the center of the brownies. It should come out with a few moist crumbs attached but not completely clean. A slightly jiggly center means the brownies will have a perfect fudgy texture after cooling.
Pumpkin Cheesecake Brownies: The Ultimate Fall Dessert Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and generously grease a baking pan with cooking spray.
- Melt the unsalted butter and chopped chocolate together in a saucepan over low heat, stirring until smooth.
- Whisk together granulated sugar, light brown sugar, and room temperature eggs in a medium bowl until well combined. Fold in the melted chocolate mixture until smooth.
- Fold in all-purpose flour and unsweetened cocoa powder gradually, mixing just until combined.
- Spread the brownie batter evenly into the prepared baking pan using a spatula.
- Beat the room temperature cream cheese in another bowl until smooth. Add in the canned pumpkin puree, large egg, granulated sugar, all-purpose flour, pumpkin pie spice, and vanilla extract. Mix until creamy.
- Layer the pumpkin cheesecake mixture on top of the brownie batter in the pan. Swirl with a knife for a marbled effect.
- Bake in the preheated oven for about 50-55 minutes, or until the center is set but still slightly jiggly.
- Cool the brownies at room temperature for about 30 minutes, then slice into squares.