Pumpkin cheesecake brownies. Need I say more? These brownies are moist and delicious, chocolatey, with a spicy pumpkin layer. Oh, and did I mention that they are topped with a candied pecan crumble? Well, they are!
It is approaching the time of year when we start seeing pumpkin everything. Pumpkin just screams fall. When combined with a few spices it is warm and inviting, and it’s delicious!
Now, I’m not exactly one of those pumpkin crazy people. You won’t see me at the local coffee shop waiting in line for pumpkin lattes, for example, but I do enjoy it and find that it can be a great ingredient in baked goods, especially in the cooler months.
These pumpkin cheesecake brownies are sure to impress and they whip up fast. The secret is they begin with a store bought brownie mix. Generally I stay away from box mixes, I really do prefer cooking from scratch, but I promise you these brownies are so good, no one will ever know. Should you not want to buy a boxed mix you could use your favourite brownie recipe instead.
Now let’s get started.
HOW TO MAKE PUMPKIN CHEESECAKE BROWNIES
Line a 7×9 (or 8×8) pan with parchment paper.
Begin by mixing the brownies according to package directions. Pour brownie mix into the prepared pan reserving approximately ½ cup for later. Set aside.
Next you will mix your cheesecake layer. Mix all of the cheesecake ingredients in a medium sized bowl, then pour onto the brownie batter.
Now drop the remaining brownie batter over the cheesecake layer. You do not need to be neat or precise.
Next we are going to swirl the layers together. Gently pull a wooden spoon through the batter in random patterns. It is important to be gentle and not over mix. We want to see swirls.
Then mix the ingredients for the candied pecans and sprinkle over the batter.
Pop into a preheated oven and impatiently wait for it to bake. It will take about 55 min. You are looking for it to feel set and for the edges to just begin to brown.
Remove from oven to cooling rack. Once the brownies are cool you can lift from the pan and cut into squares.
THINGS TO KNOW & HELPFUL TIPS
- Make sure you are buying pure pumpkin, not pumpkin pie filling. The pumpkin pie filling has extra ingredients and will change the flavour. If you only have pumpkin pie filling on hand, then you will want to omit the spices and sugar from the cheesecake layer.
- What if I don’t have parchment paper? No problem. Just spray your pan with non-stick spray, or coat with a thin layer of butter or oil. You will just need to cut them in the pan.
- Can I leave the pecan layer off? Absolutely. If you have allergies in your home, or are packing these for school lunches, simply leave it out.
- Can I use different nuts? Yes! Almonds or walnuts would be great.
Pumpkin Cheesecake Brownies
- 1 Box Store bought brownie mix
- ½ Cup Cream cheese softened
- ½ Cup Pumpkin canned
- 2 tablespoon Sugar
- 1 tablespoon Brown sugar
- 1 Egg
- ½ teaspoon Pumpkin pie spice
Candied Pecan Crumble
- ½ Cup Pecans chopped
- 2 tablespoon Brown sugar
- 1 tablespoon Flour
- 2 tablespoon Butter melted
- ¼ teaspoon Pumpkin pie spice
- Pre-heat oven to 350 degrees
- Line a 7×9 pan with parchment paper, or spray with non stick spray. (can use 8×8 pan instead)
- 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 brownie 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.
- Once brownies are cool, lift from pan and cut into squares. Store in an airtight container in the refridgerator.