Indulge in Fall Bliss: Easy Pumpkin Cheesecake Brownies with Ganache

Pumpkin Cheesecake Brownies – Experience the ultimate fall treat with these irresistible brownies featuring a chewy, dense chocolate base, a creamy pumpkin cheesecake filling, and a luxurious, smooth chocolate ganache topping!

As autumn leaves begin to fall and the air turns crisp, there’s nothing quite like the comforting flavors of pumpkin and rich chocolate. If you’re searching for a spectacular fall dessert that perfectly marries fudgy, decadent brownies with a luscious, spiced pumpkin cheesecake layer, then you’ve absolutely landed in the right place! These Pumpkin Cheesecake Brownies are not just a treat; they’re an experience, offering an unparalleled blend of intense chocolate flavor and cozy pumpkin spice in every single bite. Whether you’re a seasoned baker who loves to whip up treats from scratch or prefer the convenience of a box mix, this versatile and delicious recipe is a must-have for any Halloween party, Thanksgiving dinner, or simply a cozy evening by the fireplace with a warm drink. Get ready to impress your friends and family with this autumn showstopper that’s easier to make than you think!

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Why You’ll Adore These Pumpkin Cheesecake Brownies

These aren’t just any brownies; they’re a symphony of textures and flavors that will make them an instant favorite. Here’s why this pumpkin cheesecake brownie recipe will quickly become a staple in your fall baking repertoire:

A Dreamy Combination: This recipe brilliantly brings together two of the most beloved desserts: the timeless, rich classic brownies and the velvety, spiced goodness of pumpkin cheesecake. It’s the best of both worlds in one delightful square, eliminating the need to choose between your favorites.
Effortless Preparation: Whether you’re short on time or prefer a simple approach, this recipe is incredibly adaptable. You can start with your favorite boxed brownie mix for a super quick prep, or follow our easy homemade brownie recipe for a truly from-scratch experience. Either way, the result is a stunning dessert with minimal fuss.
Perfect for Festive Occasions: These brownies are absolutely ideal for fall entertaining. Imagine serving them at your next Halloween party, a cozy Friendsgiving, a school bake sale, or a family gathering. Their festive appearance and autumnal flavors make them a perfect centerpiece for any event, sure to garner compliments.
Fantastic for Make-Ahead: Planning ahead for a busy week or a big event? These brownies are your best friend! They keep exceptionally well in an airtight container in the refrigerator, allowing you to prepare them in advance and simply slice and serve when ready. This makes them a convenient and stress-free option for delicious homemade treats.
Irresistible Texture & Flavor: From the chewy edges and fudgy center of the brownie layer to the smooth, spiced creaminess of the pumpkin cheesecake and the silky chocolate ganache, every bite offers a delightful contrast. The warm notes of pumpkin pie spice perfectly complement the deep chocolate, creating a balanced and deeply satisfying flavor profile.

Essential Ingredients for Your Pumpkin Cheesecake Brownies

To create these layers of autumn heaven, you’ll need a combination of pantry staples and fresh ingredients. Each component plays a crucial role in achieving the perfect texture and flavor:

For the rich, creamy cheesecake layer, you’ll need softened cream cheese (full-fat works best for optimal creaminess), pure pumpkin puree (make sure it’s not pumpkin pie filling, which contains added spices and sugar), and both granulated sugar and brown sugar for balanced sweetness.
Egg yolk and whole eggs provide structure and moisture, especially important for the brownie’s fudgy texture and the cheesecake’s stability.
The brownie base can be made with your favorite brownie mix for convenience, or you can follow our simple homemade recipe. If going homemade, you’ll need quality cocoa powder for a deep, rich chocolate flavor, all-purpose flour, and a touch of salt to balance the sweetness.
For that quintessential warm fall taste, pumpkin pie spice is essential for the cheesecake layer.
A dash of vanilla extract enhances all the sweet flavors, while chocolate chips (optional for the ganache) add an extra layer of chocolate indulgence.
Don’t forget the heavy cream for the optional but highly recommended chocolate ganache topping, which adds a final touch of silky smooth chocolatey goodness.

Crafting Your Delightful Pumpkin Cheesecake Brownies: Step-by-Step Guide

Making these multi-layered treats might seem intricate, but with our clear step-by-step instructions, you’ll find the process enjoyable and rewarding. The key is in preparing each layer with care, ensuring every component contributes to the overall deliciousness.

Preparing the Fudgy Brownie Base

The foundation of these amazing brownies is a dense, chewy chocolate layer. Getting this right is crucial for the perfect texture contrast with the creamy cheesecake.

Begin by preheating your oven to 350°F (175°C). Prepare an 8×8 inch square pan. For the easiest removal and clean-up, generously grease it with cooking spray or, even better, line it with parchment paper, leaving an overhang on all sides. This “sling” will allow you to lift the cooled brownies out effortlessly. If using a metal pan, ensure it’s well-greased for an even bake.
In a large microwave-safe bowl, combine the unsalted butter, brown sugar, and granulated sugar. Melt these ingredients together in 30-second intervals in the microwave, whisking well after each increment, until the butter is fully dissolved and the mixture is smooth and glossy. This usually takes about 3-4 increments. Alternatively, you can melt them over low heat on the stovetop.
Once the sugar mixture is smooth and slightly cooled (not piping hot), whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps create a wonderfully fudgy texture. Follow with the vanilla extract and mix until just combined.
Gently fold in the dry ingredients: the cocoa powder, all-purpose flour, and salt. Use a rubber spatula for this step and mix until just combined. Be very careful not to overmix the batter, as this can lead to tough brownies. A few streaks of flour are fine; they will disappear during baking, yielding the best results – super fudgy brownies.
Pour the prepared brownie batter into your lined 8×8 inch baking pan, spreading it evenly across the bottom with your spatula. Set this aside as you prepare the pumpkin cheesecake layer.

Crafting The Creamy Pumpkin Cheesecake Filling

This vibrant, spiced layer adds a delightful tang and autumnal flavor to the brownies. Achieving a smooth, lump-free filling is key.

In a separate medium bowl, beat the softened cream cheese until it’s completely smooth and creamy. An electric mixer on medium speed works wonderfully for this, ensuring no lumps remain.
Add the granulated sugar and continue to mix until it’s fully incorporated and the mixture is light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is well combined.
Beat in the egg until the mixture is smooth and uniform, being careful not to overmix, as this can incorporate too much air, leading to cracks in the cheesecake.
Finally, blend in the pumpkin puree, pumpkin pie spice, and the additional all-purpose flour (which helps stabilize the cheesecake layer). Mix until these ingredients are just well incorporated and the cheesecake mixture is smooth and thick. Avoid overmixing once the flour is added.
Carefully pour the vibrant pumpkin cheesecake batter over the prepared brownie layer in the baking pan. Use a butter knife or spatula to gently spread it evenly across the entire surface.

Baking & Chilling Your Pumpkin Cheesecake Brownies

Proper baking and chilling are essential to ensure the layers set beautifully and the flavors meld together perfectly.

Bake the brownies in your preheated oven for 35-40 minutes. The brownies are ready when the edges are set and a toothpick inserted into the center of the cheesecake layer comes out with only a few moist crumbs, not wet batter. Be careful not to overbake, which can dry out the brownie layer.
Once baked, remove the pan from the oven and allow the brownies to cool completely on a wire rack at room temperature for at least an hour. This gradual cooling is important to prevent cracks in the cheesecake. Once fully cooled, cover the pan tightly with plastic wrap and transfer it to the refrigerator. Chill for at least 2 hours, or ideally longer, as this refrigeration step is crucial to fully set the creamy pumpkin cheesecake layer and achieve clean slices.
To serve, gently lift the brownies out of the pan using the parchment paper overhang. Transfer them to a cutting board and cut them into neat squares or rectangles using a sharp, warm knife for the cleanest cuts. Wipe the knife clean between each slice for professional-looking results.

Adding The Irresistible Ganache Topping (Optional, but Highly Recommended!)

A silky smooth chocolate ganache is the crowning glory of these brownies, adding an extra layer of chocolatey indulgence and a beautiful finish.

In a medium microwave-safe bowl or a small saucepan, heat the heavy cream over medium heat until it’s hot and just begins to simmer around the edges (do not boil).
Pour the hot cream over the chocolate chips in a heat-safe small bowl. Let it sit undisturbed for 3-5 minutes. This allows the heat from the cream to melt the chocolate chips completely.
After sitting, gently stir the mixture with a whisk or spoon, starting from the center and working outwards, until it’s completely smooth and glossy.
Once the brownies are chilled and ready, pour or spread the smooth ganache evenly over the top of the cheesecake layer. Allow the ganache to set slightly at room temperature or in the fridge for about 15-30 minutes before slicing.
For an elegant finish and a hint of contrasting flavor, sprinkle a tiny pinch of flaky sea salt over the ganache before it fully sets. This is optional but truly elevates the flavor!

Pro Tips and Tricks for Perfect Pumpkin Cheesecake Brownies

Achieving bakery-worthy results at home is easier than you think with these expert tips:

Room Temperature is Key: Ensure your perishable ingredients like cream cheese and eggs are at room temperature. This is vital for creating a perfectly smooth, lump-free cheesecake filling that emulsifies beautifully and prevents cracking during baking.
Don’t Overbake for Fudgy Results: For extra fudgy brownies, always err on the side of underbaking slightly. The brownies are done when a toothpick inserted into the center comes out with only a few moist crumbs, not wet batter. They will continue to set as they cool.
Pan Perfection: Using a metal pan generally provides more even heating than glass, leading to a better-baked brownie. Always line your pan with parchment paper, leaving an overhang, for effortless removal and clean, precise cuts.
The Chilling Secret: Don’t skip the chilling step! Refrigerating the brownies for at least 2 hours (or overnight) is crucial for the cheesecake layer to fully set, ensuring clean, beautiful slices and enhancing the overall texture.
Customize Your Spice: Feel free to adjust the amount of pumpkin pie spice in the cheesecake layer to your personal preference. You can also add a pinch of cinnamon or nutmeg for a different aromatic twist.
Quality Ingredients Matter: Use good quality cocoa powder for a richer chocolate flavor and ensure you’re using pure pumpkin puree, not canned pumpkin pie filling, which contains added sugar and spices that can alter the recipe.
Clean Cuts: For perfectly neat squares, use a sharp knife and wipe it clean with a warm, damp cloth between each cut. This prevents the layers from sticking and smearing.

Recommended Tools for Effortless Baking

Having the right tools on hand will make preparing these pumpkin cheesecake brownies a breeze:

Large bowl and a medium bowl for mixing different layers.
An electric mixer or hand mixer for whipping the cream cheese until smooth.
An 8×8 inch square pan is the ideal size for this recipe.
A wire rack for cooling the baked brownies evenly.
Plastic wrap or aluminum foil for chilling and storing.
Parchment paper for easy pan lining and removal.
Rubber spatula for folding ingredients and spreading batters.
Sharp knife for clean slices.

Frequently Asked Questions (FAQs) About Pumpkin Cheesecake Brownies

Here are answers to some common questions you might have when making these delightful brownies:

Can I use a boxed brownie mix for this recipe?
Absolutely! A boxed brownie mix will work perfectly for this pumpkin cheesecake brownie recipe. Simply prepare the brownie mix according to the package instructions in your 8×8 inch pan, then proceed with adding the pumpkin cheesecake layer as detailed in the recipe. It’s a fantastic shortcut that doesn’t compromise on flavor!

How do I store these pumpkin cheesecake brownies to keep them fresh?
To maintain their freshness, texture, and delicious taste, always store your pumpkin cheesecake brownies in an airtight container in the refrigerator. They will remain wonderfully delicious for up to 5 days. The chilling helps the cheesecake layer stay firm and creamy.

Can I freeze these brownies for later enjoyment?
Yes, these brownies freeze beautifully! For best results, allow them to cool completely and then cut them into individual squares. Wrap each brownie tightly in plastic wrap, then wrap them again in aluminum foil for extra protection against freezer burn. Store them in a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy, thaw them in the refrigerator overnight or at room temperature for a few hours.

What kind of pumpkin puree should I use?
Always use 100% pure pumpkin puree, typically found in a can in the baking aisle. Do NOT use pumpkin pie filling, as it already contains added spices and sweeteners, which will alter the flavor profile of the cheesecake layer.

Can I adjust the amount of pumpkin pie spice?
Yes, you can certainly customize the spice level to your liking! If you prefer a milder pumpkin flavor, reduce the amount. If you love a bold spice, you can add a little extra. You can also add a pinch of ground cinnamon, nutmeg, or ginger for a more complex spice blend.

Storing and Freezing Instructions

Proper storage is essential to keep these pumpkin cheesecake brownies tasting their best:

Refrigerator Storage: Place any leftover brownies in an airtight container and store them in the refrigerator for up to 5 days. This keeps the cheesecake layer firm and fresh.
Freezer Storage: For longer storage, wrap individual brownies tightly in plastic wrap, followed by a layer of aluminum foil. Store them in a freezer-safe bag or container for up to 2 months. To serve, simply thaw them in the fridge overnight or at room temperature for a few hours.

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Recipe

Pumpkin Cheesecake Brownies

Molly Murphy

Chewy and dense brownie with a pumpkin cheesecake filling, with a smooth chocolate ganache on top!

Print Recipe
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Course Dessert

Cuisine American

Servings 16 squares

Ingredients

For The Brownies

¾ cup unsalted butter
¾ cup light brown sugar packed
¾ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla
¾ cup cocoa powder
¾ cup all purpose flour
1 teaspoon salt

For The Cheesecake

1 block 8 ounces full fat cream cheese room temperature
⅓ cup granulated sugar
1 large egg room temperature
½ cup pumpkin puree
3 tablespoon all purpose flour
1 teaspoon pumpkin pie spice

Ganache Topping

1 cup semi-sweet chocolate chips
½ cup heavy cream
A pinch of flaky salt for garnish

Instructions

For The Brownies

Preheat your oven to 350°F. With cooking spray, spray the sides and bottom with cooking spray or line a 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal. You can use metal binder clips to clip each side so the parchment paper does slide around.
In a large microwave safe bowl, melt the unsalted butter and both sugar in 30 second increments until the butter dissolves into the sugars. Whisking after each increment, This will take about 3-4 increments.
Next whisk in the eggs one at a time, whisking after each addition. Add in the vanilla and mix until combined.
With a rubber spatula, fold in the dark cocoa powder, all-purpose flour, and salt into the wet ingredients. Mix until just combined. Be careful not to overmix.
Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Set aside while you make the cheesecake filling.

For The Cheesecake Filling

In a separate mixing bowl, beat the cream cheese until smooth using a hand mixer or stand mixer fitted with the paddle attachment.
With a rubber spatula, scrape down the sides AND bottom of the bowl. With the mixer on medium to low speed, slowly sprinkle in the granulated sugar until its well combined. The mixture should look smooth!
Scrape the sides and the bottom, and on medium speed, add in the egg. Beat until combined and the mixture is smooth and creamy. Be careful to not over mix!
Add the pumpkin puree and all purpose flour and gently stir until combined.
Using the back of a spoon or a small offset spatula, carefully spread the cream cheese mixture over the brownie batter in the baking pan, creating an even layer.
Bake in the preheated oven for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Remove the cheesecake brownies from the oven and let them cool completely in the pan on a wire rack for 20 minutes. Then transfer the entire pan to the fridge for at least 2 hours to set up in the fridge.
When you are ready to serve, make the ganache

For the Ganache Topping:

Heat the heavy cream in a medium microwave-safe bowl until it’s hot and slightly bubbly. Start with 30 seconds and check, as it may take longer depending on your microwave.
Remove from the microwave and add the semi-sweet chocolate chips. Let it sit for at least 3 minutes; you can cover it with plastic wrap to expedite the process.
Stir until everything melts and the mixture is smooth.
Spread the chocolate ganache evenly over the top of the cheesecake filling using the back of a spoon or a small offset spatula.
Sprinkle a pinch of flaky salt over the ganache for a finishing touch.
Once cooled, carefully lift the brownies out of the pan using the parchment paper overhang and transfer them to a cutting board.
Cut the cheesecake brownies into squares or rectangles and serve.

Keyword pumpkin, cheesecake, brownie

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