If you're looking for a way to elevate your fall baking, these delicious pumpkin cheesecake brownies are sure to become your favorite. They combine the best of both worlds: the rich, chocolatey goodness of a fudgy brownie and the silky, spiced comfort of a creamy pumpkin cheesecake layer, making them perfect for holiday gatherings or any occasion.
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Simple ingredients
These pumpkin cheesecake brownies use just a few simple ingredients you probably already have on hand.
- Brownie mix: A quick base that delivers rich chocolate flavor.
- White chocolate chips: Sweet little bites that melt into the brownies for extra flavor.
- Cream cheese: Full-fat and softened, it makes the cheesecake layer silky and smooth.
- Can of pumpkin puree: A smooth, canned pumpkin for added flavor and moisture.
- Sugar: Sweetens the cream cheese mixture.
- Pumpkin spice: That cozy mix of cinnamon, nutmeg, and cloves that tastes like fall.
- Ground ginger powder: I use a bit more ginger than you'd usually find in a pumpkin brownie recipe. It adds a warm kick of spice, giving these pumpkin cheesecake brownies a subtle Asian-inspired twist that makes them stand out.
- Vanilla extract: Enhances both the brownie and cheesecake flavors.
- White chocolate chips for garnish: Optional, but they make the brownies look extra special.
Step-by-step baking directions
Making pumpkin cheesecake brownies at home is easier than you think, and the results are absolutely worth it. Just follow these simple steps:
Preheat the oven: Set the oven to 350℉. Line a 9×9-inch baking pan with parchment paper and lightly spray it if needed to prevent sticking.
Make the brownie batter: In a mixing bowl, prepare the brownie mix according to the package instructions. Stir in the white chocolate chips for extra sweetness and set aside.
Mix the pumpkin cheesecake layer: In another bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add pumpkin puree, sugar, pumpkin pie spice, ground ginger powder, and vanilla extract. Mix until fully combined and silky.
Layer the batters: Spread the brownie batter evenly into the prepared pan. Pour the pumpkin cheesecake mixture over the top and smooth it out with a spatula for that signature layered look.
Bake the brownies: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool and serve: Let the brownies cool completely on a wire rack before cutting into 12 squares. Enjoy your fudgy pumpkin cheesecake brownies!
Pro Tips
A few simple tricks will make your pumpkin cheesecake brownies turn out bakery-worthy every time.
Use full-fat cream cheese that's been softened to room temperature; it blends smoothly for that creamy cheesecake layer. Line your baking pan with parchment paper so the brownies lift out easily without sticking. If you like some swirl, gently drag a butter knife through the cheesecake and brownie layers before baking.
And most importantly, let the brownies cool completely before slicing; this keeps the layers neat and helps them set properly.
Storing and Reheating Tips
Pumpkin cheesecake brownies store well, making them perfect for prepping ahead. Keep them in an airtight container in the fridge for up to 5 days and let them sit at room temperature for about 10-15 minutes before serving for the best texture.
If you want to enjoy them warm, microwave a square for just 10-15 seconds, and it will bring back that soft, fudgy texture without drying them out. For longer storage, wrap the slices tightly and freeze for up to 2 months. Then, thaw them in the refrigerator overnight.
Delicious variations
If you love these pumpkin cheesecake brownies, there are plenty of ways to make them your own.
You can swirl a layer of chocolate ganache on top of the pumpkin cheesecake layer for extra indulgence. Try using dark chocolate chips instead of white for a richer flavor, or even add a handful of pecans or walnuts to the remaining brownie batter for crunch.
If you want a spiced twist, mix a touch of cinnamon or nutmeg into the cream cheese brownies for extra warmth. For a lighter option, you can use low-fat cream cheese in place of full-fat cream cheese while still keeping that creamy texture.
Pairing Dishes
Pumpkin cheesecake brownies are delicious enough to enjoy on their own, but they also pair perfectly with cozy fall flavors.
Serve them with a scoop of vanilla ice cream, a glass of cold milk, chai, hot chocolate, or even a pumpkin spice coffee. For fall gatherings, they shine on a dessert table alongside apple crisp, pumpkin bread, cookies, or pecan pie, and they make a sweet finish after hearty dinners like roasted chicken or creamy pasta.
Final Thoughts
Pumpkin cheesecake brownies are the ultimate fall dessert; they are rich, creamy, and full of warm seasonal flavor. The fudgy brownie base paired with the pumpkin cheesecake layer makes every bite perfect for holidays, potlucks, or just a cozy night in.
If you're craving a sweet treat that combines the best of brownies and pumpkin cheesecake, this easy recipe is one you'll want to make, repeating year after year.
FAQ for Pumpkin Cheesecake Brownies
Pumpkin cheesecake brownies are a fall-inspired dessert that combines rich fudgy brownie batter with a spiced pumpkin cheesecake layer. The result is a marbled square of chocolate and creamy pumpkin cheesecake that tastes like the best of both worlds, brownies and pumpkin pie.
Yes, for the best texture and flavor, it's recommended to use fat cream cheese at room temperature. Full-fat ensures a rich, smooth cream cheese mixture, while reduced-fat cream cheese can sometimes result in a grainy cheesecake layer.
Spread two-thirds of the brownie batter into the pan, then top with the pumpkin cheesecake filling. Dollop the remaining brownie batter on top and gently swirl with a knife. The key is not to overmix, and you want visible ribbons of chocolate and pumpkin cream cheese.
Yes, you can use a homemade cheesecake brownie recipe if you prefer. Simply prepare your favorite brownie base with unsweetened cocoa powder or unsweetened chocolate, then follow the same steps for adding the pumpkin cheesecake layer.
Yes! Stir in additional semisweet chocolate chips, chunks of unsweetened chocolate, or sprinkle extra white chocolate chips on top. The combination of pumpkin and chocolate flavors makes this recipe even more indulgent.
Pumpkin Cheesecake Brownies Recipe for Fall Desserts
Ingredients
- 18 oz Brownie mix
- ½ cups white chocolate chips
- 6 oz cream cheese
- half a can of pumpkin puree
- 3 tablespoons sugar
- 2 teaspoons pumpkin spice
- ½ teaspoon ground ginger powder
- 1 teaspoon vanilla extract
- white chocolate chips for garnish, optional
Instructions
- Preheat the oven: Set the oven to 350℉. Line a 9×9-inch baking pan with parchment paper and lightly spray it if needed to prevent sticking.
- Make the brownie batter: In a mixing bowl, prepare the brownie mix according to the package instructions. Stir in the white chocolate chips for extra sweetness and set aside.
- Mix the pumpkin cheesecake layer: In another bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add pumpkin puree, sugar, pumpkin pie spice, ground ginger powder, and vanilla extract. Mix until fully combined and silky.
- Layer the batters: Spread the brownie batter evenly into the prepared pan. Pour the pumpkin cheesecake mixture over the top and smooth it out with a spatula for that signature layered look.
- Bake the brownies: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool and serve: Let the brownies cool completely on a wire rack before cutting into 12 squares. Enjoy your fudgy pumpkin cheesecake brownies!
Sabina Easmin says
Delicious
Yuan says
Thanks! I’m glad you liked the recipe.