Pumpkin Cheesecake Brownies

Pumpkin cheesecake sandwiched between layers of brownie makes these Pumpkin Cheesecake Brownies a fall dessert recipe that everyone is sure to love.

It might seem a bit early for fall baking, but I couldn’t resist whipping up a batch of these tasty Pumpkin Cheesecake Brownies. My goal here is to get some recipes out to you as soon as possible so you’re able to enjoy them now as well as later when we move into fall. (Of course, I’m also still savoring all things summer. I hope you’re celebrating whatever season makes your heart happy!)

Pumpkin Cheesecake Brownies:

Speaking of autumn, I have to tell you that the weather here in Pittsburgh was wonderful this past week. After a few big storms, the humidity is gone, the days have been in the high 70s, and the nights have been in the mid-to-low 60s. I wish it would stay like this.

As much as I’m savoring every minute of late August, I will admit that these chilly nights (A blanket is needed while snuggling on the couch.) have me anticipating the glories of fall.

And baking up a batch of these Pumpkin Cheesecake Brownies didn’t help this yearning for fall. The aroma of chocolate and pumpkin spice was downright heavenly.

I’ve always loved the combination of chocolate and pumpkin so you know these Pumpkin Cheesecake Brownies were a winner in my book. I think you’re going to adore them, too! Let me show you how to put them together.

How to Make Pumpkin Cheesecake Brownies:

They’re pretty easy. Start by making a basic homemade brownie batter. Combine chocolate, butter, eggs, sugar, and flour. This mixture is fairly thick which is necessary to create the brownie and pumpkin cheesecake layers.

Next, whip up a quick pumpkin cheesecake. You’ll need cream cheese, sugar, pumpkin, and lots of delicious fall spices, including cinnamon, nutmeg, and cloves.

With both of those assembled, you’re ready to layer.

First the brownie batter, then the pumpkin cheesecake, then more brownie batter.

Once everything is layered (I’ve shared some tips on how to do this in the recipe below.), the brownies are ready for baking.

Friends, as I mentioned previously, the smell of these Pumpkin Cheesecake Brownies baking is mouth-watering. If you weren’t ready for fall before you started baking these, you will be after they come out of the oven.

Allow the pan of brownies to cool after baking. Then slice the brownies into bars for a tasty, rich, and creamy fall treat.

Pumpkin Cheesecake Brownies for the fall baking win! I think you’re going to fall in love with these as I did. Enjoy the recipe and happy baking, dear friends!

Looking for more pumpkin-based treats? Try these:

• Pumpkin Spice Cream Horns
• Pumpkin White Chocolate Bread Pudding
• Pumpkin Slab Pie
• Pumpkin Spice Latte Cookies
• Pumpkin Whoppie Pies

Pumpkin Cheesecake Brownies Recipe:

Pumpkin Cheesecake Brownies

Pumpkin cheesecake sandwiched between layers of brownie makes these Pumpkin Cheesecake Brownies a fall dessert recipe that everyone is sure to love.

5 from 1 vote

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Course: Dessert, Snack

Cuisine: American

Keyword: brownies, cheesecake, dessert, pumpkin, pumpkin spice

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 24 brownies

Ingredients

• 4 ounces unsweetened chocolate chopped
• 1/2 cup unsalted butter cubed
• 4 large eggs
• 2 cups sugar
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour

Pumpkin Filling:

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup pumpkin puree
• 3/4 cup sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon kosher salt

Instructions

• Begin by preheating your oven to 350 degrees F. Spray a 13x9-inch baking pan with baking spray. Line the pan with parchment paper and then spray again. (The parchment paper is optional, but I find it helpful in removing the brownies once they're baked.)
• In the microwave, melt the chocolate and butter in 30-second intervals until smooth and well blended. Stir between each interval. Cool slightly.
• In a large bowl, beat the eggs, sugar, and salt. Stir in the vanilla and chocolate mixture. Gradually add the flour to the chocolate mixture and stir until just combined. This batter will be thick.
• Spread half of the batter evenly in your prepared baking pan.*
• Next, prepare the cheesecake mixture by beating together the filling ingredients until smooth. Softened/room temperature cream cheese is essential. I also recommend using a hand or stand mixer for this process to achieve a smooth filling.
• Using an offset spatula, spread the cheesecake filling over the batter in the pan. Then add the remaining brownie batter over the filling. Spread to completely cover.*
• Bake for 45-50 minutes or until the filling is set and a toothpick inserted near the center comes out clean. Cool on a wire rack for at least one hour; then refrigerate for an additional hour. Cut into bars.**
• Store in the refrigerator in an airtight container.

Notes

*The batter will be thick. This is important to keep the layers separate. I find it easiest to use a small offset spatula to spread the batter. If the batter sticks to the offset spatula, spray it with a bit of baking spray. This process does take a little patience. Continue to use the offset spatula to spread the pumpkin cheesecake filling as well. For the final brownie batter layer, I find it best to microwave the remaining batter for 15-30 seconds. This will make the batter thinner, allowing you to spread it more easily. **This recipe makes 2 dozen large brownies. If you cut the bars smaller, the recipe yields 3-4 dozen.