The moment you take a bite of Pumpkin Chocolate Brownie Cheesecake, your taste buds will dance like nobody’s watching. Imagine the rich, velvety chocolate brownie base layered with creamy pumpkin cheesecake that whispers sweet nothings to your senses. The aroma wafting from the oven will tease your nose, leaving you utterly helpless in the face of such deliciousness. For more inspiration, check out this Lemon Cheesecake Squares recipe.
I still remember the first time I made this decadent dessert for Thanksgiving. As my family gathered around the table, their eyes widened with delight at the sight of this layered beauty. It quickly became a holiday staple, and let’s just say there were no leftovers to be found!
Why You'll Love This Recipe
- This Pumpkin Chocolate Brownie Cheesecake is a breeze to whip up, making it perfect for any occasion
- Its flavor profile combines rich chocolate and spiced pumpkin for a delightful taste explosion
- Visually stunning, it will be the star of any dessert spread
- Versatile enough to enjoy during fall or year-round for those chocolate cravings
Every time I serve this recipe, my friends’ reactions are priceless; they can’t believe how good it is!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Unsalted Butter: Use room temperature butter for easy mixing into the brownie base. Peanut butter banana oatmeal cups.
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Granulated Sugar: This adds sweetness and helps achieve that chewy brownie texture.
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Brown Sugar: Light brown sugar gives a hint of caramel flavor that pairs perfectly with pumpkin.
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Cocoa Powder: Opt for unsweetened cocoa powder to keep the brownies from being overly sweet.
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Eggs: Fresh eggs provide structure and richness; room temperature eggs blend better into the batter.
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Vanilla Extract: Pure vanilla extract enhances flavors beautifully—no imitation here!
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Pumpkin Puree: Use canned pure pumpkin puree for convenience; it’s packed with flavor and moisture.
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Cream Cheese: Full-fat cream cheese creates a rich and smooth cheesecake layer; don’t skimp on quality.
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Spices (Cinnamon & Nutmeg): These warm spices elevate the pumpkin flavor—use freshly grated nutmeg if possible.
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Chocolate Chips: Semi-sweet chocolate chips add melty goodness throughout your dessert; they’re non-negotiable!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Base: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with baking spray or butter to prevent sticking later.
Make the Brownie Layer: In a large bowl, mix melted butter and sugars until combined. Stir in cocoa powder, eggs, and vanilla until smooth.
Add Chocolate Chips: Fold in semi-sweet chocolate chips gently so they are evenly distributed throughout the brownie batter.
Spread It Out!: Pour half of the brownie batter into your prepared springform pan, spreading evenly across the bottom. Bake for 15 minutes until slightly set but not fully cooked.
Create The Cheesecake Layer: While brownies bake, beat softened cream cheese until smooth. Mix in pumpkin puree, sugar, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
Assemble and Bake Again!: Remove brownies from oven and pour pumpkin cheesecake mixture over them. Top with remaining brownie batter dollops before returning to the oven for an additional 30-35 minutes until set.
Once baked, let cool completely before refrigerating for at least 4 hours or overnight—if you can resist!
Now that you know how to create this luscious Pumpkin Chocolate Brownie Cheesecake masterpiece, gather your ingredients and start baking! Enjoy every bite of this delightful treat that combines two classics into one unforgettable dessert experience! Cherry cheesecake fluff recipe. Homemade Samoas recipe.
You Must Know
- This Pumpkin Chocolate Brownie Cheesecake is an indulgent dessert that combines rich chocolate, creamy cheesecake, and seasonal pumpkin flavors
- The aroma fills the kitchen, making it hard to resist before it’s even baked
- Perfect for fall gatherings or cozy nights in
Perfecting the Cooking Process
To create the perfect Pumpkin Chocolate Brownie Cheesecake, bake the brownie layer first. While it cools, prepare the cheesecake mixture to ensure a smooth transition from one layer to another. No bake carrot cake bites.
Add Your Touch
Feel free to swap pumpkin puree for sweet potato or add spices like nutmeg and cloves. A sprinkle of sea salt on top enhances the chocolate flavor beautifully.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. Reheat individual slices in the microwave for about 10-15 seconds for warm, melty goodness.
Chef's Helpful Tips
- Use room temperature ingredients for a smoother cheesecake batter
- Avoid overmixing once you add eggs; this keeps your cheesecake light and fluffy
- Don’t rush cooling times—patiently waiting makes a world of difference in texture and flavor
It was during a chilly autumn gathering when I first served this delectable creation. Friends couldn’t stop raving about how it tasted just like Thanksgiving wrapped in chocolate heaven!
FAQ
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree it until smooth.
How do I prevent cracks in my cheesecake?
Bake at a lower temperature and don’t open the oven door too often.
Can I freeze Pumpkin Chocolate Brownie Cheesecake?
Absolutely! Wrap slices tightly and store them in the freezer for up to three months.
Pumpkin Chocolate Brownie Cheesecake
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
Description
Pumpkin Chocolate Brownie Cheesecake is a heavenly dessert that marries the rich flavors of chocolate brownie and creamy pumpkin cheesecake. Perfect for fall gatherings or any occasion, this indulgent treat promises to enchant your taste buds with its layered goodness. With its delightful aroma and stunning presentation, it will surely become a favorite at your dessert table.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- For the brownie layer, mix melted butter and sugars until combined. Stir in cocoa powder, eggs, and vanilla until smooth. Fold in chocolate chips.
- Pour half of the brownie batter into the prepared pan and bake for 15 minutes.
- While baking, beat cream cheese until smooth. Mix in pumpkin puree, sugar, eggs, vanilla, cinnamon, and nutmeg until well blended.
- Remove brownies from the oven and pour the pumpkin cheesecake mixture over them. Dollop remaining brownie batter on top.
- Bake for an additional 30-35 minutes until set. Cool completely before refrigerating for at least four hours.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
