These pumpkin cheesecake brownies are to die for! So decadent – and easy because it is a modification to your favorite box of brownies mix! My favorite way to serve them (other than hot out of the oven!) is topped with salted caramel ice cream!
I admit I am one of those people who can’t wait for Fall and #pumpkineverything.
We live in Savannah, Georgia, which is VERY HOT most of the year. So the minute the weather breaks (which means a week below 90 degrees) I update my front door for Fall, put the fabric pumpkins on the mantle and start hoarding cans of pumpkins.
Pumpkin Cheesecake Brownies
I love the pumpkin layer in these brownies is really pumpkin cheesecake! It is creamy and delicious on its own (I dare you not to lick the bowl!) But it is just so decadent with the brownies. The streusel topping gives great texture with lots of pecans (walnuts are good too!)
If you use canned pumpkin, don’t worry about not using a full can in this recipe! You can use the rest in these pumpkin pancakes!
Or make this Maple Pumpkin Bread Pudding for dessert later in the week!
How to Make Pumpkin Cheesecake Brownies
I really like the thickness of these brownies in a 7×9 or 8×8 inch baking pan. If you don’t already have one, they are super easy to find in the grocery store or even a box store like Walmart or Target.
Line your pan with parchment paper or spray with non-stick spray. This recipe is a modification of boxed brownie mix (keeping it easy!) So pick your favorite one. I personally love the darker chocolate ones with the pumpkin cheesecake. Prepare your brownie mix according to the directions on the package and pour into your pan, reserving half a cup for later.
Mix up the ingredients for the cheesecake layer (cream cheese, pumpkin, sugars, egg, and pumpkin pie spice.) and pour it over the brownie mix. Smooth it out so it forms a layer. Drop spoonfuls of the leftover brownie batter over the cheesecake layer, then gently swirl the two layers with a spoon. Don’t mix the batter together or you will just have funky colored brownies. You are just going for swirls.
Combine the ingredients for the streusel topping and then sprinkle it over the pumpkin brownie swirls. Bake for about 55 minutes or until the edges start to brown. It is okay if it is a little soft in the middle. The brownies will firm up as they cool.
Enjoy these pumpkin cheesecake brownies warm! Topped with ice cream. Or store them in an airtight container for a few days.
Nothing says fall like these scrumptious pumpkin cheesecake brownies!
- 1 box brownie mix
- 1/2 cup softened cream cheese
- 1/2 cup canned pumpkin
- 2 tbsp sugar
- 1 tbsp brown sugar
- 1 egg
- 1/2 tsp pumpkin pie spice
- 1/2 cup chopped pecans
- 2 tbsp brown sugar
- 1 tbsp flour
- 2 tbsp butter, melted
- 1/4 tsp pumpkin pie spice
Line a 7x9 pan with parchment paper, or spray with non-stick spray. (Can use 8x8 pan instead if desired.)
Prepare brownie mix according to package directions and pour into prepared pan, reserving ½ cup for later.
In a small bowl, mix together the ingredients for the cheesecake layer (cream cheese, pumpkin, sugars, egg and pumpkin pie spice.) Pour over brownies and smooth out. Drop the reserved ½ cup of brownie batter by the spoonful over the cheesecake layer, then gently swirl the two layers with a spoon or spatula. Be sure not to over mix, you are looking for swirls.
Next, make the streusel topping by combing the pecans, brown sugar, flour, melted butter, and pumpkin pie spice in a small bowl.
Sprinkle streusel mix on top of the brownies.
Bake for approximately 55 min until brownies are set and edges are just beginning to brown. It is ok if it is a bit soft in the middle as it will firm up as it cools.