Are you looking for a fudgy brownies and creamy cheesecake? Look no further than this Pumpkin Cheesecake Brownies. This decadent treat layers rich, chocolatey brownies with a velvety pumpkin cheesecake swirl, making it the ultimate autumn indulgence.
Whether you’re hosting a Halloween party, a Thanksgiving gathering, or just treating yourself on a cozy night in, these brownies are guaranteed to impress. They’re easy to make, packed with seasonal flavors, and perfect for pumpkin spice lovers. Plus, this recipe is versatile enough to adapt to different skill levels and ingredient preferences, including using a box mix or Philadelphia cream cheese for extra creaminess. Let’s dive into why this dessert will become your go-to fall favorite!
Why You’ll Love This Pumpkin Cheesecake Brownies Recipe
This Pumpkin Cheesecake Brownies Recipe, Easy version is designed for busy bakers who want maximum flavor with minimal effort. In just under an hour, you’ll have a tray of gooey brownies swirled with a spiced pumpkin cheesecake layer that tastes like fall in every bite. Here’s why this recipe stands out:
- Quick and Simple: With straightforward steps and pantry staples, even beginner bakers can nail this recipe.
- Dietary Flexibility: Easily make it gluten-free by swapping flour or using a gluten-free brownie mix.
- Kid-Friendly: The sweet, chocolatey base paired with creamy pumpkin cheesecake is a hit with kids and adults alike.
- Perfect for Fall: The warm spices and pumpkin puree make it a seasonal showstopper.
My love for this recipe started during a chilly October evening when I wanted to combine my two favorite desserts: brownies and pumpkin cheesecake. After a few tweaks, this recipe became a family tradition, and I’m excited to share it with you!
Ingredients for the Best Pumpkin Cheesecake Brownies Recipe
To create the Best Pumpkin Cheesecake Brownies Recipe, you’ll need ingredients for both the brownie layer and the pumpkin cheesecake swirl. Here’s what you’ll need, listed in order of use with substitutions for flexibility:
Brownie Layer:
- ½ cup unsalted butter, melted (or coconut oil for a dairy-free option)
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour (or gluten-free 1:1 baking flour)
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips (optional, for extra fudginess)
Pumpkin Cheesecake Layer:
- 8 oz Philadelphia cream cheese, softened (Pumpkin Cheesecake Brownies Recipe Philadelphia for that signature creamy texture)
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- ½ tsp vanilla extract
Substitutions:
- For a quicker version, use a box brownie mix (see Pumpkin Cheesecake Brownies with Box Mix section below).
- Swap sugar for coconut sugar for a lower glycemic index.
- Use vegan cream cheese for a dairy-free cheesecake layer.
Step-by-Step Instructions for Pumpkin Cheesecake Brownies
Follow these clear, numbered steps to create your Pumpkin Cheesecake Brownies Recipe Easy. Each step is designed to be concise, with bolded actions for clarity and approximate times included.
- Preheat the oven: Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the brownie batter: In a large bowl, whisk melted butter and sugar until combined. Add eggs and vanilla extract, mixing well. Sift in cocoa powder, flour, and salt, then stir until just combined. Fold in chocolate chips if using. Spread ¾ of the batter evenly into the prepared pan (about 2 minutes).
- Prepare the pumpkin cheesecake layer: In a separate bowl, beat softened Philadelphia cream cheese and sugar until smooth (about 1 minute with a hand mixer). Add pumpkin puree, egg, pumpkin pie spice, and vanilla extract, then mix until creamy and lump-free (about 1 minute).
- Assemble the layers: Pour the pumpkin cheesecake mixture over the brownie batter in the pan, spreading it evenly. Dollop the remaining brownie batter in small spoonfuls on top. Use a knife or toothpick to swirl the batters together, creating a marbled effect (about 1 minute).
- Bake the brownies: Bake for 30-35 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs (not wet batter). Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely (about 1 hour).
- Slice and serve: Once cooled, cut into 16 squares. Serve at room temperature or chilled for a firmer texture.
Pumpkin Cheesecake Brownies with Box Mix
For an even quicker version, try the Pumpkin Cheesecake Brownies with Box Mix approach. This is perfect for those short on time or looking to simplify the process without sacrificing flavor. Here’s how:
- Choose a brownie mix: Opt for a fudgy brownie mix (like Ghirardelli or Betty Crocker). Prepare according to package instructions.
- Make the cheesecake layer: Follow the pumpkin cheesecake layer instructions above using Philadelphia cream cheese for that rich, creamy texture.
- Assemble and bake: Layer and swirl as described in the main recipe. Bake according to the brownie mix package (usually 25-30 minutes at 350°F).
This method cuts prep time to under 10 minutes, making it ideal for last-minute gatherings or busy weeknights.
Pumpkin Cheesecake Brownies Delish: Tips for Perfection
Inspired by the indulgent recipes at Delish, these Pumpkin Cheesecake Brownies Delish tips will elevate your brownies to bakery-level quality:
- Use Room-Temperature Ingredients: Softened cream cheese and eggs blend more smoothly, preventing lumps in the cheesecake layer.
- Don’t Overmix the Brownie Batter: Overmixing can lead to dense brownies. Stir until just combined for a fudgy texture.
- Check for Doneness: The cheesecake layer should be set but slightly jiggly in the center when you remove it from the oven.
- Chill for Clean Slices: Refrigerate the brownies for 1-2 hours before cutting for neat, professional-looking squares.
Pumpkin Brownies: A Simpler Alternative
If you love the idea of pumpkin and chocolate but want something less involved, consider Pumpkin Brownies. These skip the cheesecake layer for a straightforward brownie with pumpkin flair:
- Add ½ cup pumpkin puree and 1 tsp pumpkin pie spice to the brownie batter from the main recipe.
- Bake as directed, but reduce baking time to 25-30 minutes since there’s no cheesecake layer.
- The result is a fudgy, spiced brownie with a subtle pumpkin flavor—perfect for purists.
Pumpkin Cheesecake Brownies Flouring Kitchen Inspiration
Drawing inspiration from Flouring Kitchen’s focus on approachable baking, this recipe emphasizes ease and flavor. The Pumpkin Cheesecake Brownies Flouring Kitchen style highlights:
- Small-Batch Baking: The 8×8 pan size is perfect for small gatherings or avoiding leftovers.
- Seasonal Ingredients: Using canned pumpkin puree ensures consistent flavor and texture year-round.
- Visual Appeal: The marbled swirl effect makes these brownies as beautiful as they are delicious.
For an extra Flouring Kitchen touch, sprinkle a pinch of cinnamon on top before baking for a warm, aromatic finish.
Pumpkin Cheesecake Recipe Connection
This recipe is a hybrid of classic Pumpkin Cheesecake Recipe and brownies, combining the creamy, spiced filling of a traditional pumpkin cheesecake with the portability of a brownie. If you love this dessert, you might enjoy making a full pumpkin cheesecake by:
- Doubling the cheesecake layer ingredients.
- Pouring it into a graham cracker crust.
- Bake at 325°F for 50-60 minutes.
The brownie base in this recipe adds a chocolatey twist, making it a unique spin on the classic.
Nutrition Information
Here’s the approximate nutritional breakdown per serving (based on 16 squares):
- Calories: 220 kcal
- Protein: 4g
- Carbs: 25g
- Fat: 12g
These values are estimates and vary based on substitutions (e.g., using a box mix or dairy-free alternatives). The protein from the eggs and cream cheese makes this a slightly more balanced treat, while the carbs and fats provide that indulgent dessert feel.
Why This Is the Best Pumpkin Cheesecake Brownies Recipe?
This Best Pumpkin Cheesecake Brownies Recipe checks all the boxes: it’s easy, customizable, and bursting with fall flavors. Whether you’re a fan of Delish’s indulgent desserts, Flouring Kitchen’s approachable baking, or just love a good pumpkin spice treat, this recipe delivers. The combination of fudgy brownies and creamy pumpkin cheesecake is a match made in dessert heaven, perfect for any occasion. Try it once, and it’ll become a staple in your fall baking rotation!
So, grab your ingredients, preheat that oven, and get ready to wow your friends and family with these irresistible pumpkin cheesecake brownies. Happy baking!
You May Want To Try Some Easy Recipes:-
- Savory Ground Beef Crepes Recipe
- Chicken Bacon Ranch Stuffed Bread Recipe
- Easy 2 Banana Bread Recipe
- Soft Pumpkin Spice Cookies Recipe
- Easy Fluffy Vanilla Cake Recipe
- Easy Greek Lemon Chicken Soup (Avgolemono) Recipe
Pumpkin Cheesecake Brownies Recipe
Ingredients
Brownie Layer:
- ½ cup unsalted butter melted (or coconut oil for dairy-free)
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour or gluten-free 1:1 baking flour
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips optional
Pumpkin Cheesecake Layer:
- 8 oz Philadelphia cream cheese softened
- ½ cup canned pumpkin puree not pumpkin pie filling
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
Instructions
- Preheat the oven: Set oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the brownie batter: In a large bowl, whisk melted butter and sugar until combined. Add eggs and vanilla extract, mixing well. Sift in cocoa powder, flour, and salt, then stir until just combined. Fold in chocolate chips if using. Spread ¾ of the batter evenly into the prepared pan.
- Prepare the pumpkin cheesecake layer: In a separate bowl, beat softened cream cheese and sugar until smooth (about 1 minute). Add pumpkin puree, egg, pumpkin pie spice, and vanilla extract, then mix until creamy and lump-free.
- Assemble the layers: Pour the pumpkin cheesecake mixture over the brownie batter, spreading evenly. Dollop the remaining brownie batter in small spoonfuls on top. Use a knife or toothpick to swirl the batters together for a marbled effect.
- Bake the brownies: Bake for 30-35 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
- Slice and serve: Cut into 16 squares. Serve at room temperature or chilled.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Substitutions: Use a gluten-free brownie mix or 1:1 gluten-free flour for a gluten-free version. Swap pumpkin pie spice for cinnamon if needed.
- Make It Quick: Use a fudgy brownie mix (like Ghirardelli) for a faster prep.
- Pro Tip: Chill brownies for 1-2 hours before cutting for cleaner slices.
- Serving Suggestion: Top with whipped cream or a caramel drizzle for extra indulgence.
