Pumpkin Cheesecake Brownies
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Layered pumpkin cheesecake and fudgy brownies fused in a 9x13 pan. Cream cheese whipped till airy with pumpkin and vanilla stirred in. Brownie base rich from melted butter, cocoa, and balanced sugars. Swirled for marbled look, baked till edges pull from pan and toothpick shows few moist crumbs. Cooling chill to set cheesecake, easier slicing. Tweaked flour ratios and replaced sugar to tweak sweetness and texture. Substituted evaporated milk for pumpkin puree for moisture twist. Timing flexible, watch the surface cracking and jiggle for doneness cues. Bold marriage of autumn spice and chocolate lure.
Prep:
18 min
Cook:
35 min
Total:
53 min
Servings:
16 servings
#baking
#pumpkin
#brownies
#cheesecake
#fall recipes
#dessert
#marbled desserts
Starting in the middle here — don’t rush preheating or lining pan; parchment makes lifting brownies post-bake a no-stress move that I’ve learned the hard way. Cream cheese needs to be pliable, room temp or else you’ll get lumps. My first attempt involved whacking all ingredients at once and ended dense and pale. Separating pumpkin cheesecake and brownie mix prep helps keep textures distinct. I swapped out pumpkin puree for evaporated milk in a trial run for a silkier bite; interesting twist if you prefer less pumpkin flavor but still want moisture. Brownie batter needs gentle folding or else it turns heavy, less cakey. Swirling isn’t just visual flair; it controls marbling and contrast in texture and taste. Oven temps vary; cracks on top aren’t disaster—they add character. Cooling is non-negotiable—too soon slicing means gooey mess. And yes, the smell from the kitchen, the burnt sugar edges melding with cocoa—heady and unrelenting. Patience pays.
Ingredients
Pumpkin Cheesecake Layer
- 16 ounces cream cheese softened
- 3 tablespoons all-purpose flour
- 1/3 cup granulated sugar
- 1 cup pumpkin puree or substitute 1 cup evaporated milk for creaminess change
- 1 teaspoon vanilla extract
- 1 large egg
Brownie Layer
- 3/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup unsweetened cocoa powder sifted
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
About the ingredients
Cream cheese must be softened at room temp for easy blending; cold lumps wreck the cheesecake texture. Flour adds structure but too much makes dense, so measure carefully. Sugar amount cuts sweetness; for more subtle, reduce granulated, swap brown sugar for a deeper molasses note. Pumpkin puree brings moisture and mild earthiness; replace with evaporated milk for creamier, less pumpkin-rich flavor—works surprisingly well if you want the texture and not the pumpkin taste. Butter melted ensures even sugar dissolving and binding in brownies, cold butter kills rise. Cocoa powder quality impacts chocolate depth—use Dutch-processed for rich, smoother flavor or natural for tangier bite. Vanilla extract injects warm aroma; fresh always better. Eggs bind layers, too many or too few wreck rise and texture—follow amounts strictly unless testing. Salt and baking powder essential to balance sweetness and aid fluffiness in otherwise dense brownies. Parchment paper lining makes cleanup and removal cleaner; spray if using just foil.
Method
Prepare Pumpkin Cheesecake
- Preheat oven to 345 F to prevent burning sugar edges. Line 9x13 with parchment, let edges hang for easy lift.
- Beat cream cheese with paddle attachment till no lumps remain, pale and kinda fluffy – key for creamy texture.
- Add flour and sugar, mix slow just combined; overmix and you get dense, no air left.
- Stir in pumpkin puree or evaporated milk, vanilla, egg. Watch batter thicken and pull away in peaks when lifted.
- Set aside, resist overbeating cheesecake mix; it’ll bake denser if you do.
Brownie Batter
- In large bowl or stand mixer, combine melted butter with both sugars. Cream 2-3 minutes til sugar dissolves and mix feels velvety.
- Add vanilla and eggs, one at a time, beating until just combined but not fluffy.
- Whisk dry ingredients cocoa, flour, salt, baking powder separately to avoid clumps.
- Gently fold dry into wet, mix till no visible flour but don’t over stir or brownies toughen.
Build and Bake
- Pour about 3/4 brownie batter into pan, spread evenly but not pressing down; preserves air pockets.
- Spoon cheesecake layer evenly, scrape sides to level without mixing layers.
- Drop remaining brownie batter by spoonfuls on top. Use knife or toothpick to swirl gently, creating marbled effect. Be quick or batter sets.
- Bake 38-40 minutes. Look for edges pulling from parchment and cake tester with few moist crumbs, no wet batter.
- Big jiggle center means underdone, slight spring back is good. Surface cracks okay – can signal caramelized edges.
- Cool completely on rack at least 2 hours or overnight for cheesecake layer to firm, easier slicing and cleaner edges.
- Lift from pan using parchment overhang; cut with sharp knife wiped between cuts to reduce stickiness and crumbling.
Cooking tips
Cream cheese beaten smooth prevents grainy cheesecake chunks; stop mixing once lumps vanish, no more. Adding flour sets cheesecake firmness—too little means runny, too much dry. Pumpkin puree stir-in requires gentle folding to keep light texture intact. Brownie base creamed butter and sugars dissolve sugar crystals, helpful for fudgy but tender brownies; overbeating eggs risks tough crumb—watch for combined but not aerated. Dry mix sifting avoids cocoa clumps that ruin batter texture. Folding dry into wet gently avoids gluten overdevelopment; mix just till no flour peeking. Layering brownie bottom allows firmer base, cheesecake on top cooks evenly, prevents sinking. Dolloping last brownie batter and swirling morph layers visually and flavor-wise—a sharp knife swirl ensures thin trails rather than messy blobs. Baking time varies with ovens; watch for set edges, test center with toothpick for moist crumbs, not wet batter—underdone is raw, overdone is crumbly. Letting cool completely solidifies cheesecake layer, prevents crumbling when cut; overnight chilling only better. Use sharp thin knife, warming blade between cuts prevents sticking. A quick lift with parchment edges removes brownies cleanly; no pan scraping.
Chef's notes
- 💡 Cream cheese at room temperature, no lumps allowed. Cold lumps wreck texture, churn till pale, kinda fluffy, not too overbeat. Folding pumpkin puree in gently keeps cheesecake light; too much mixing makes dense cake, hold back.
- 💡 Butter melted, sugar creamed till velvety means sugar dissolves properly. Beat eggs one at a time, just mixed not fluffy or batter toughens. Sift dry ingredients separately to avoid clumps, especially cocoa. Folding dry into wet gently is key; no overmixing or brownies turn dense.
- 💡 Pour brownie batter carefully, no pressing down. Air pockets matter for fudgy base. Dollop cheesecake layer on top, scrap sides clean to keep layers distinct. Last brownie batter spooned on top, swirl sharp knife quick to get thin marbled trails; slow means mixed mess, lose contrast.
- 💡 Bake 38-40 minutes. Watch edges pull away, toothpick inserted with few moist crumbs but no wet batter. Center jiggle means not done yet; slight spring back good sign. Surface cracks no disaster, often signs caramelized edges. Too soon slice means goopy mess, patience pays.
- 💡 Cooling time crucial. 2 hours minimum on rack, overnight better. Cheesecake layer firms up, slices cleaner. Lift with parchment overhang to avoid pan scraping. Knife wiped between cuts cuts sticking. Substitutes: pumpkin puree replaced with evaporated milk for creamier but less pumpkin flavor. Adjust sugar for sweetness balance.
Common questions
Can I swap pumpkin puree?
Yes swap with evaporated milk. Gives creamier texture but less pumpkin taste. Watch liquid amounts so batter not too thin. Pumpkin adds moisture and earthiness, milk adds silkiness. Depends on preference.
How to tell when brownies done?
Look edges pull away from pan, toothpick with few moist crumbs not wet. Center jiggle means underbaked. Surface cracks are fine and normal. Avoid overbaking, make brownies dry and crumbly.
Why did my cheesecake layer get dense?
Likely overbeating cream cheese or too much flour. Mix till lumps gone only, folding pumpkin gently. Overmix removes air, makes dense. Using cold cream cheese also leads to lumps and dense bake.
How to store leftovers?
Wrap airtight, fridge best to keep cheesecake firm. Can freeze slices, wrap tightly first. Thaw in fridge. Room temperature good for short time but cheesecake softens quickly. Cutting easier when cold or chilled.
