Pumpkin Cheesecake Brownies
Delicious fudgy brownies swirled with creamy pumpkin cheesecake and topped with crunchy pecan streusel. These pumpkin cheesecake brownies start with a simple boxed brownie mix and are dressed up with homemade cheesecake to create a simple, yet delicious dessert that is perfect for fall.
Pumpkin spice desserts are the perfect addition to an afternoon snack or dessert tray during the cooler fall months. These chocolate brownies, with a pumpkin cheesecake swirl, warm pumpkin pie spices, and crunchy pecans are both easy and delicious.
And if you love pumpkin, why not add some creamy pumpkin fluff dip or easy pumpkin hand pies to the dessert table as well?
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When fall approaches, it seems to be time for pumpkin everything. Pumpkin desserts, breakfast treats, and drinks are everywhere.
While I don’t go crazy waiting for the coffee shop to start serving pumpkin spice lattes, I do enjoy a tasty pumpkin spice dessert now and then.
These pumpkin brownies whip up fast and they are delicious.
By starting with a store-bought brownie mix, and adding a homemade cheesecake swirl, these little treats are a great way to cut back on preparation time, while providing a delicious homemade treat.
The candied pecan streusel adds added crunch, balancing the fudgy texture of the brownie and creamy cheesecake, bringing everything together to form the perfect fall dessert.
This recipe uses canned pumpkin puree to make the cheesecake swirl, and because it only uses a portion of the can, the rest can be used to make other fall recipes such as pumpkin pancakes or pumpkin chocolate chip scones.
Ingredients & Substitutions
For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.
Boxed brownie mix (plus the ingredients to make it): This recipe uses a boxed brownie mix. You can use any brand you like. Just stay away from the ones that have add-ins such as a fudge swirl. Because this recipe adds a homemade pumpkin cheesecake you want a plain, chocolate brownie. You can also use your favorite homemade brownie recipe.
Cream cheese: This recipe works with both spreadable cream cheese and brick cream cheese. You can use full-fat or light cream cheese, and both work well, however, try to avoid fat-free as it will not usually set as well.
Pumpkin: You want pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie has added sweeteners and spices that will affect the flavor.
Pumpkin pie spice: Pumpkin pie spice is a mixture of cinnamon, cloves, nutmeg, and ginger and gives these brownies that warm, pumpkin pie flavor you are looking for. You should be able to find pumpkin pie spice in any grocery store, but you can also make your own.
Chopped pecans: Chopped pecans give these brownies some texture, and pecans pair very well with the flavor of pumpkin. You can replace pecans with chopped almonds, walnuts, or cashews if you prefer. If you are allergic to nuts, you can leave them out. If you still want a bit of crunch, crushed pretzels are a great choice.
Storing Pumpkin Brownies
Pumpkin cheesecake brownies can be stored in an airtight container in the refrigerator for about a week.
Due to the cream cheese and pumpkin, they should not be stored at room temperature.
You can also store them in the freezer for several months.
More Easy Dessert Recipes
Pumpkin Cheesecake Brownies
Ingredients
- 1 Box Store bought brownie mix plus ingredients to make them
Cheesecake Layer
- 1/2 Cup Cream cheese softened
- 1/2 Cup Pumpkin puree
- 2 Tbsp Sugar
- 1 Tbsp Brown sugar
- 1 Large Egg
- 1/2 tsp Pumpkin pie spice
Candied Pecan Streusel
- 1/2 Cup Pecans chopped
- 2 Tbsp Brown sugar
- 1 Tbsp Flour
- 2 Tbsp Butter melted
- 1/4 tsp Pumpkin pie spice
Instructions
- Pre-heat oven to 350°F.
- Line a 7×9 or 8×8 pan with parchment paper or spray with non-stick spray.
- Prepare the brownie mix according to package directions and pour into the prepared pan, reserving ½ cup for later.
- Mix the ingredients for the cheesecake layer (cream cheese, pumpkin puree, brown sugar, granulated sugar, egg, and pumpkin pie spice.) Pour the cheesecake batter over the brownie and smooth it 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 minutes until the brownies are set and the edges begin to brown. It is okay if they are a bit soft in the middle, as they will firm up as they cool. A toothpick inserted in the center should come out mostly clean.
- Once the brownies are cool, lift them from the pan and cut them into squares. You can also slice them in the pan if you prefer. Store in an airtight container in the refrigerator.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
