Pumpkin Cheesecake Brownies

Rich, fudgy brownies, topped with a creamy pumpkin cheesecake layer, then topped with a pecan streusel… does it get any better?!  Perfect for ANY Fall party, or a fun recipe to make with the kids, this pumpkin cheesecake brownie recipe uses brownie mix to make it a little less labor intensive.  Feel free to use your favorite homemade brownie batter if you prefer!

Looking for other Fall desserts?  Check out my Pumpkin Pie Dip, Caramel Apple Pie Bars, Browned Butter Salted Caramel Sauce, or my Pumpkin Whoopie Pies with Maple Cinnamon Frosting!

PUMPKIN CHEESECAKE BROWNIES

HOW TO MAKE PUMPKIN CHEESECAKE BROWNIES

Even though these cheesecake brownies look fancy and complicated, they’re super easy!

• Mix the brownie mix according to the package.  Transfer to pan, leaving some out for later.
• Mix together the cream cheese, pumpkin, sugar, egg and spice.  Drop onto the brownies and smooth into a layer.
• Drop the reserved brownie batter on top of the pumpkin layer and swirl.
• Mix up the butter, sugar, pecans and spice and sprinkle on the brownies.
• Bake and enjoy!

COOKING TIPS FOR PUMPKIN BROWNIES

As easy as these brownies are to make, there are a few things that will make your baking life a little easier.

• Line the pan – as simple as it is, a lot of people skip this step, but it’s SO much easier to remove the brownies from the pan when there’s parchment paper.  Just lift up from both sides!
• Pick your favorite mix – we’re making life easier by using a brownie mix, so make sure you’re using a quality one that you like.  My personal fave is Ghirardelli.
• Use a toothpick to swirl – toothpicks work SO well for swirling.  They’re cheap and you don’t have to clean them off afterwards!
• Make sure you use the right pumpkin – look for a can of pumpkin puree, NOT pumpkin pie mix.

VARIATIONS OF PUMPKIN CHEESECAKE BROWNIES

Not a huge fan of pumpkin?  No worries!

• Apple – replace the pumpkin with apple butter (try this easy version!), and replace the pumpkin pie spice with a mixture of 1/4 tsp cinnamon and 1/4 tsp nutmeg.
• Raspberry – replace the pumpkin with raspberry preserves, and omit the pumpkin pie spice.
• Vanilla – omit the pumpkin, add 1/4 cup more softened cream cheese, and add 1 tsp vanilla bean paste.

For these alternate varieties, I would omit the pumpkin pie spice from the streusel topping.

As an alternate or additional topping, try this browned butter caramel sauce!

MAKING PUMPKIN CHEESECAKE BROWNIES AHEAD OF TIME

These cheesecake brownies can be made ahead of time, and will keep for 3-4 days.  I have not tested freezing this recipe.

STORING CHEESECAKE BROWNIES

These brownies should be kept refrigerated and covered tightly so they don’t dry out.  Keep for 3-4 days, then discard.

HOW TO MAKE YOUR OWN PUMPKIN PIE SPICE MIX

Sure you could buy some pumpkin pie spice from the grocery store, but what if they’re out?  Or you just don’t feel up to a store run to pick some up?  I’ve got you covered with a handy homemade version!

• 3 Tbsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp ground nutmeg
• 1 1/2 tsp ground allspice
• 1 to 1 1/2 tsp ground cloves

Mix those up and you have your very own pumpkin spice magic.

SPECIAL EQUIPMENT USED TO MAKE THIS RECIPE

1. Hand Mixer – I prefer to use a hand mixer to combine the cream cheese and pumpkin puree.  Otherwise I feel like the cream cheese doesn’t 100% mix in.
2. Parchment Paper – I love to use the pre-cut sheets.
3. Baking Pan – I like to use a 7×11 pan, but an 8×8 pan will work too.

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