Why choose between cheesecake and brownies? With these rich and decadent Pumpkin Cheesecake Brownies, you don’t have to decide! Easy homemade brownies topped with a smooth and creamy layer of pumpkin cheesecake are the perfect fall dessert!
Despite the unseasonably warm weather, there’s no denying that fall is in full swing. Pumpkins line the steps to rowhomes in our neighborhood. Everyone is thinking about Halloween costumes for their kids.
And I’m finally willing to step on the pumpkin dessert bandwagon.
It’s not that I don’t like pumpkin desserts — I do! It’s just that I can’t get into them until it really feels like fall — which is not early September. Sorry, folks.
But now that we’ve hit the second week of October, it’s about time. So this week, I’m bringing you not one, but two, pumpkin desserts!
Where are you in the fall dessert scheme? Team pumpkin? (Find all my pumpkin recipes here!) . Team maple? (Maple recipes here!) Team cranberry? (Cranberry recipes here!)
Personally, I like all three. But only in season! (No pumpkin, maple, OR cranberry recipes before October, thank-you-very-much.)
Let’s start with these easy, delicious pumpkin cheesecake brownies. Simple homemade brownies topped with a smooth and creamy layer of pumpkin cheesecake. Perfect for sharing — or keeping all to yourself!
The perfect combination of rich brownie, smooth and creamy pumpkin, and chocolate coating. What a delicious way to welcome fall!
First up, the brownies! These are easy homemade brownies — we’re talking mix by hand in one bowl easy. Like, shouldn’t possibly be so easy to make something so delicious brownies.
If you’re not into baking brownies from scratch, you can absolutely use a boxed mix instead. Follow the directions on the box and bake in a 9″ square baking dish.
To make the brownies, whisk together the melted butter and sugar in one mixing bowl and combine the eggs, cocoa powder, salt, baking powder, and vanilla extract in a second bowl. Add the butter and sugar mixture into the cocoa mixture, stirring until smooth. Finally, fold in the flour, stirring until just incorporated. Pour the mixture into a 9″ square baking dish.
Next up: pumpkin cheesecake layer. You’ll probably want to pull out your mixer for this one, unless you have some serious arm power to beat that cream cheese. But it’s also super easy — just dump the ingredients in a bowl and mix until combined. Try not to overmix to keep the cheesecake layer nice and creamy!
Pour the cheesecake layer over the brownie batter and bake for 55-60 minutes.
Once they’re baked, we’ll make these finger-food friendly. No one wants to hold on to a layer of cheesecake. We’ll solve this problem by adding a layer of chocolate ganache on top, and then a few white chocolate drizzles.
This is one of the most commonly asked questions I get about these brownies. And in order to answer this, we need a little… kitchen chemistry!
Kitchen Chemistry
Sugar acts as a preservative. Sugar is hygroscopic, meaning it absorbs water. It can draw the water out of dairy, thus reducing the amount of water available for the growth of bacteria. Butter, cream, and cream cheese are stabilized by all the sugar, and thus safe to store at room temperature for up to three days if the sugar content is sufficient.
Cream cheese is roughly 33% fat and up to 55% water. You’d need (roughly) one pound (4 cups) of sugar half-pound (8 ounces) of cream cheese to stabilize the cheesecake layer enough to let it sit out at room temperature.
Of course, these are baked, which does dry out some excess moisture. But there is still not nearly enough sugar (1/3 cup) to account for all the liquid in the cheesecake layer (cream cheese AND canned pumpkin) to safely store these without refrigeration.
So the answer then is: yes! These cheesecake brownies should be stored in the refrigerator. And the good news is: they’re delicious straight out of the fridge. The brownie feels extra dense and fudgy when cold – the perfect compliment to the smooth cheesecake layer.
Why choose between cheesecake and brownies? With these rich and decadent pumpkin cheesecake brownies, you don’t have to decide!
Pumpkin cheesecake brownies can be stored for up to 5 days in the refrigerator, or frozen for up to 3 months. To freeze, wrap a full pan in foil or freeze individual bars on a cookie sheet, then wrap in foil, and once fully frozen store in a freezer bag. Thaw overnight in the refrigerator.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.