Go Back
–+ servings

Pumpkin Pie Cheesecake Brownies

Sofia Quick
Pumpkin. Cheesecake. Chocolate. These brownies are rich, creamy, and a perfect fall indulgence to bring to any Thanksgiving dinner!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 24 squares

Equipment

  • Electric Mixer (stand or handheld)
  • Large bowl (x2)
  • Small/Medium bowl (x1)

Ingredients
  

Brownie Mixture

  • 3/4 cup Unsalted Butter melted
  • 1 cup Granulated Sugar
  • 1/2 cup Light brown sugar
  • 3 Eggs
  • 1 tsp Vanilla
  • 1/4 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Cocoa powder Dutch-processed/Superior Red
  • 3/4 cup All-purpose Flour

Cheesecake Mixture

  • 1 pkg (8 oz) Cream cheese softened
  • 1/4 cup Granulated sugar
  • 1 Egg Yolk

Pumpkin Mixture

  • 1/2 cup Pure Pumpkin Puree note: this is not pumpkin pie filling!
  • 1 tsp Cinnamon ground
  • 1/2 tsp Ginger ground
  • 1/2 tsp Nutmeg ground
  • 1/8 tsp Cloves ground

Instructions
 

  • Preheat oven to 350F. Line a 9x 13” pan with parchment paper.
  • For brownie layer – Combine melted butter and sugar. Mix until combined. Add eggs one at a time. Mix. Add vanilla and salt. Mix. Add dry mixture (cocoa, flour, cinnamon, salt) to small bowl, mix until combined. Add dry mixture to wet (egg mixture). Mix until combined. Set aside.
  • For cheesecake layer – Combine cream cheese and sugar. Mix until well incorporated. Add egg yolk and mix until combined. Set aside.
  • For pumpkin cheesecake layer – Combine 2/3 of the cheesecake mixture with the pumpkin puree and spices (cinnamon, ginger, nutmeg, cloves).
  • Spread ½ of the brownie mixture to the bottom of the pan.
  • Alternate adding dollops of the cream cheese mixture, pumpkin cheesecake mixture, and brownie mixture to different areas of the pan. Continue to fill pan.
  • With a knife gently create a swirl pattern throughout the entire mixture.
  • Bake for approximately 35-40minutes or until a toothpick comes out almost clean.
  • Let cool for 10 minutes before removing from pan
  • Cool completely on wire rack.

Notes

Sofia’s Tips:
  • These brownies will continue to cook once you remove from the oven so slightly wet dough on a toothpick as long as the mixture is firm and holds it’s shape is OK!
  • This recipe freezes well stacked between sheets of parchment in an airtight freezer bag (for up to 1 month). 
 
Have you tried this recipe!? I would love to know what you think! Leave a comment below! :)
Keyword brownies, cheesecake, cookies, easy, fall, pumpkin, pumpkin spice, simple, sweet
Tried this recipe?Let us know how it was!