Pumpkin Cheesecake Brownies

Pumpkin spice cheesecake, lightly sweetened, and carefully swirled into a convenient boxed mix make pumpkin cheesecake brownies irresistible. The hardest part of this recipe was waiting for the cheesecake layer to set before diving in!

We always have the Costco pack of Ghirardelli brownie mix on hand for last minute gatherings or an easy chocolate fix. You can do so many fun things with brownie mix beyond classic brownies but these Pumpkin Cheesecake Brownies are my absolute favorite!

Ingredients for Pumpkin Cheesecake Brownies

Box of brownie mix: Whatever your favorite is will work but we prefer Ghirardelli double chocolate brownie mix. Its so rich and delicious plus its nut free which can be hard to find!

Pumpkin Puree: Pumpkin puree, canned or homemade both work for this recipe just make sure it is plain puree not pie filling. (Tip: If you’re looking for something to do with the other half of your can of pumpkin puree check out my pumpkin cinnamon rolls)

Cream Cheese: room temperature full fat, low fat, and fat free cream cheese all work for this recipe!

Sugar: granulated, pure maple syrup, and agave all work for this recipe!

Egg: a room temperature egg is needed to help set the cream cheese layer plus whatever eggs you need for the boxed brownie mix.

Pumpkin pie spice: a delicate amount of pumpkin pie spice flavors the pumpkin cream cheese layer just enough to give off those delicious fall vibes but not enough to be over powdering.

Vanilla Extract: a little bit of vanilla extract goes a long way to enhance the other flavors in these Pumpkin Cheesecake Brownies.

Espresso: I like to add a little finely ground expresso to our brownies or sub coffee for the water in the brownies. I love the way coffee enhances the flavor of the chocolate in the brownies and gives them depth.

How to Make Pumpkin Cheesecake Brownies

Preheat your oven to 350°F. Lightly grease and line a 9 by 9 baking pan with parchment paper. Don’t forget binder clips to keep your parchment in place! They make it so much easier!

In a medium bowl prepare your brownie batter according to the instructions on the box. Mix in 1/2 a teaspoon finely ground espresso and set the batter aside.

In the bowl of a stand mixer beat the room temperature cream cheese and sugar until light and fluffy.

Next add your room temperature egg, pumpkin puree, pumpkin spice and vanilla. Beat until well combined and free of lumps.

Pour the brownie batter evenly into your prepared baking dish. Gently add dollops of pumpkin cheesecake batter on top of the brownie layer.

Run a skewer or butter knife through the batter in a grid pattern to create the marble look being careful not to over mix.

Bake for 30-40 minutes or until a toothpick inserted comes out clean from the brownie layer as well as the cheesecake layer. Cool completely at room temperature then chill in the refrigerator for at least 2 hours before slicing. Makes 16 brownies (but really 9)!

Pumpkin Cheesecake Brownie Tip

How do you know when cheesecake brownies are done?

The cheesecake layer should be set and a toothpick should come out clean from both the cheesecake layer and the brownie layer.

How long do cheesecake brownies need to set?

Cheesecake brownies need to set at room temperature once done cooking for at least an hour before going into the refrigerator uncovered to chill for a minimum of two hours. You want to keep them uncovered until totally chilled to prevent condensation which will make them mushy.

Storing cheesecake brownies

Once set pumpkin cheesecake brownies can be well wrapped and kept in the refrigerator for up to a week. Or wrapped and stored in a bag in the freezer for up to two months. These cheesecake brownies freeze really well.

How long does it take cream cheese to come to room temperature?

Cream cheese takes about an hour to come to room temperature and be adequately soft for baking. It will depend on the temperature of your kitchen.

Ways to bring cream cheese to room temperature faster:

• Take your cream cheese out of the packaging and cut into 1/4” squares. Spread them out on a plate. This will reduce the time it takes to soften cream cheese from an hour to about 20 minutes.
• Leave the cream cheese brick in the foil wrapper. Submerge in a bowl of warm water for about 10 minutes.