Pumpkin Cheesecake Brownie Pie

Pumpkin Cheesecake Brownie Pie is the ultimate dessert mashup, combining the rich decadence of brownies, the creamy tang of cheesecake, and the warm, spiced flavors of pumpkin pie.

This layered treat is as visually stunning as it is delicious, making it perfect for holidays or any special occasion. The best part? It’s easier to make than you’d think, with each layer complementing the others beautifully.

Kitchen Equipment Needed

• 9-inch pie pan
• Mixing bowls
• Hand or stand mixer
• Spatula
• Whisk
• Measuring cups and spoons

Ingredients

For the Brownie Layer:

• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1/3 cup (30g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder

For the Pumpkin Cheesecake Layer:

• 8 oz (225g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1/2 cup (120g) pumpkin puree
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

For the Topping (Optional):

• Whipped cream
• Chocolate shavings
• A sprinkle of cinnamon

Directions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan or line it with parchment paper for easy removal.
2. Make the Brownie Layer: In a mixing bowl, combine melted butter and sugar. Whisk in the eggs until smooth. Add cocoa powder, flour, salt, and baking powder. Stir until just combined. Spread the brownie batter evenly into the prepared pie pan.
3. Make the Pumpkin Cheesecake Layer: In another bowl, beat the cream cheese and sugar until smooth. Add the egg, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until fully incorporated.
4. Layer the Pie: Gently pour the pumpkin cheesecake mixture over the brownie layer, spreading it evenly with a spatula.
5. Bake: Bake the pie for 40–45 minutes, or until the cheesecake layer is set and a toothpick inserted into the brownie layer comes out with a few moist crumbs.
6. Cool and Chill: Allow the pie to cool completely at room temperature, then refrigerate for at least 3 hours before serving.
7. Add Toppings: Top with whipped cream, chocolate shavings, or a sprinkle of cinnamon, if desired.

Prep Time

20 minutes

Cook Time

45 minutes

Chill Time

3 hours

Total Time

4 hours 5 minutes

Nutrition (Per Serving, Approx.)

• Calories: 320
• Protein: 5g
• Fat: 18g
• Carbohydrates: 37g
• Fiber: 2g
• Sodium: 180mg

Expert Tips

• Room Temperature Ingredients: Ensure cream cheese is softened to room temperature for a smooth cheesecake layer.
• Layering Tip: Pour the cheesecake layer slowly over the brownie batter to avoid mixing.
• Refrigeration: This pie tastes best when chilled for several hours or overnight, allowing the flavors to meld together.

FAQs

Can I use a store-bought brownie mix for the base?
Yes, a boxed brownie mix works well if you’re short on time.

Can I make this pie ahead of time?
Absolutely! Prepare the pie a day in advance and store it in the fridge until ready to serve.

Can I substitute pumpkin puree with something else?
If pumpkin isn’t your favorite, try using sweet potato puree or butternut squash puree for a similar texture and flavor.

Storing & Reheating

• Storing: Store the pie covered in the refrigerator for up to 4 days.
• Reheating: Serve chilled or at room temperature. Reheating isn’t necessary.

Substitutions & Variations

• Crust Options: Use a graham cracker crust or Oreo crust for added texture.
• Spices: Customize the cheesecake layer by adding a pinch of nutmeg or ginger.
• Gluten-Free: Substitute the flour in the brownie layer with a gluten-free all-purpose blend.

Pumpkin Cheesecake Brownie Pie

Pumpkin Cheesecake Brownie Pie is the ultimate dessert mashup, combining the rich decadence of brownies, the creamy tang of cheesecake, and the warm, spiced flavors of pumpkin pie. This layered treat is as visually stunning as it is delicious, making it perfect for holidays or any special occasion.

Print Recipe Pin Recipe

Equipment

• - 9-inch pie pan
• Mixing bowls
• - Hand or stand mixer
• Spatula
• Whisk
• Measuring cups and spoons

Ingredients

  

• #### For the Brownie Layer:
• - 1/2 cup 115g unsalted butter, melted
• - 1 cup 200g granulated sugar
• - 2 large eggs
• - 1/3 cup 30g unsweetened cocoa powder
• - 1/2 cup 65g all-purpose flour
• - 1/4 tsp salt
• - 1/4 tsp baking powder
• #### For the Pumpkin Cheesecake Layer:
• - 8 oz 225g cream cheese, softened
• - 1/2 cup 100g granulated sugar
• - 1 large egg
• - 1/2 cup 120g pumpkin puree
• - 1 tsp vanilla extract
• - 1 tsp pumpkin pie spice
• #### For the Topping Optional:
• - Whipped cream
• - Chocolate shavings
• - A sprinkle of cinnamon

Instructions

 

• **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan or line it with parchment paper for easy removal.
• **Make the Brownie Layer:** In a mixing bowl, combine melted butter and sugar. Whisk in the eggs until smooth. Add cocoa powder, flour, salt, and baking powder. Stir until just combined. Spread the brownie batter evenly into the prepared pie pan.
• **Make the Pumpkin Cheesecake Layer:** In another bowl, beat the cream cheese and sugar until smooth. Add the egg, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until fully incorporated.
• **Layer the Pie:** Gently pour the pumpkin cheesecake mixture over the brownie layer, spreading it evenly with a spatula.
• **Bake:** Bake the pie for 40–45 minutes, or until the cheesecake layer is set and a toothpick inserted into the brownie layer comes out with a few moist crumbs.
• **Cool and Chill:** Allow the pie to cool completely at room temperature, then refrigerate for at least 3 hours before serving.
• **Add Toppings:** Top with whipped cream, chocolate shavings, or a sprinkle of cinnamon, if desired.