Pumpkin Cheesecake Brownies Recipe

I’m so excited to share this Pumpkin Cheesecake Brownies Recipe with you because it’s a total game-changer when it comes to fall desserts. Imagine rich, fudgy brownies swirled with a creamy pumpkin cheesecake layer — yes, all the cozy autumn flavors you love tucked inside a deliciously moist bite. I love this recipe because it’s simple enough for any weeknight treat but fancy enough to impress guests when you want to bring something special.

When I first tried this recipe, I was blown away by how perfectly balanced the flavors were. The pumpkin cheesecake isn’t overpowering — it offers a smooth, spiced counterpoint to the chocolatey brownie base. Whether you’re making it for a holiday party or a weekend snack, you’ll find that these brownies become an instant favorite in your household. Plus, the texture is just unreal: creamy, chewy, and oh-so-satisfying.

this …

Ingredients You’ll Need

The magic in this Pumpkin Cheesecake Brownies Recipe comes from combining a classic brownie base with a luscious, spiced cheesecake layer. I recommend grabbing a good quality boxed brownie mix or using your favorite homemade brownie recipe to get that deep chocolate flavor just right.

• Brownie mix: Using a boxed mix speeds things up, but homemade works beautifully too.
• Semi-sweet chocolate chips: Adds extra chocolate goodness and texture within the brownie batter.
• Cream cheese: Bring it to room temp for smooth, creamy cheesecake without lumps.
• Granulated sugar: Sweetens the cheesecake layer just enough to complement pumpkin’s earthy tone.
• Egg: Helps bind the cheesecake and keeps it silky.
• Vanilla extract: Elevates the flavor, rounding out sweetness and spice.
• Pure pumpkin puree: Important to use pure pumpkin, not pumpkin pie filling, for correct texture and flavor control.
• Pumpkin pie spice: The perfect blend of cinnamon, nutmeg, and cloves—adjust to your taste if you like it more or less spiced!

Variations

I love how adaptable this Pumpkin Cheesecake Brownies Recipe is—sometimes I keep it classic, but other times I like to mix things up depending on the occasion or what’s in my pantry. Don’t hesitate to tweak it with your favorite add-ins or dietary swaps!

• Nutty Delight: I once sprinkled chopped pecans or walnuts on the top before baking, and it added a lovely crunch that my family obsessed over.
• Gluten-Free: Use a gluten-free brownie mix and ensure all your spices are gluten-free to make this dessert friendly for those avoiding gluten.
• Dairy-Free: Swap cream cheese for a dairy-free alternative and use dairy-free chocolate chips; the texture stays surprisingly close to the original.
• Extra Swirly: For a more dramatic swirl effect, gently swirl the top layer with a skewer or knife to create a marbled look—I find this super fun and visually impressive.

How to Make Pumpkin Cheesecake Brownies Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to the temperature listed on your brownie mix box (mine was 350°F). I like to lightly spray a 9-inch square baking pan and line it with parchment paper, leaving an overhang on the sides. This little trick makes lifting the brownies out of the pan afterward so much easier—trust me, it saves you from the dreaded “break-apart” moments.

Step 2: Make the Brownie Batter

Prepare the brownie mix as directed on the box. Once mixed, fold in the semi-sweet chocolate chips to add pockets of melty chocolate throughout the brownies. Set this batter aside while you whip up the cheesecake layer.

Step 3: Whip Up the Cheesecake Layer

Using a stand or hand mixer, beat the softened cream cheese until light and fluffy. This step makes all the difference for a smooth cheesecake layer—no gritty bits allowed! Mix in the sugar until fully incorporated, then add the egg and vanilla extract, beating until smooth.

Now stir in the pumpkin puree and pumpkin pie spice until everything is combined into a luscious, creamy filling. At this point, resist the urge to overmix; you want it smooth but still light.

Step 4: Layer and Swirl

Spoon half of the brownie batter into your prepared pan and smooth it into an even layer. Next, carefully spread the cheesecake filling over the brownie base with an offset spatula for a thin, even layer. Finally, drop dollops of the remaining brownie batter over the cheesecake, then gently drag the tip of a knife through the layers to create a beautiful swirl pattern.

Step 5: Bake and Cool

Bake for 40 to 45 minutes, but don’t rely solely on the clock—start checking around 40 minutes by inserting a toothpick in the center. You’re looking for a few moist crumbs to cling to the toothpick, but no wet batter. Overbaking will dry out the cheesecake layer, so keep an eye on it!

Once out of the oven, let the brownies cool completely in the pan. Using the parchment paper overhang, gently lift the brownies out for easy cutting. This part always feels so rewarding: that first clean cut into creamy, chocolatey goodness.

How to Serve Pumpkin Cheesecake Brownies Recipe

Garnishes

When I serve these Pumpkin Cheesecake Brownies, I often sprinkle a light dusting of powdered sugar on top to add a touch of elegance and sweetness without overwhelming the spices. Sometimes, I top them with a dollop of whipped cream or a spoonful of vanilla ice cream — it’s the ultimate cozy combo.

Side Dishes

These brownies are pretty rich themselves, so I like pairing them with fresh fruit like sliced apples or pears on the side. A hot cup of coffee or chai tea complements the spicy pumpkin flavors and makes it feel like a perfect fall afternoon snack.

Creative Ways to Present

For holiday parties, I’ve laid these brownies out on a rustic wooden board surrounded by mini pumpkins, cinnamon sticks, and autumn leaves to set the mood. You could also cut them into small bite-sized squares and serve them on a pretty platter with toothpicks for easy passing at gatherings — my friends always rave about this presentation!

Make Ahead and Storage

Storing Leftovers

These Pumpkin Cheesecake Brownies keep beautifully in an airtight container at room temperature for up to two days, but if you want to extend their freshness, I recommend storing them in the fridge. Just make sure they’re tightly sealed so they don’t dry out, and you’ll enjoy them for up to 5 days.

Freezing

I’ve frozen these brownies both whole (wrapped tightly in foil and a freezer bag) and cut into squares. When thawed overnight in the fridge, they retain their creamy texture wonderfully. Just be sure to bring them to room temperature before serving for the best flavor.

Reheating

If you want warm brownies, I pop a square in the microwave for about 15-20 seconds — it brings back the melty chocolate and soft cheesecake feel like fresh out of the oven. Just don’t overheat or the cheesecake layer can get tough.

FAQs

Final Thoughts

I can’t recommend this Pumpkin Cheesecake Brownies Recipe enough, especially if you love desserts that feel like a hug in food form. It’s one of those recipes that always wows people without demanding hours in the kitchen. Every time I make it, my family goes crazy over it — and I love how easy it is to whip up even on busy days. So go ahead, bake a batch, and trust me, you’ll want to keep this recipe close for every autumn season to come!

Print