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This Pumpkin Chocolate Brownie Cheesecake is perfect for fall and the holidays. This creamy, irresistable cheesecake has a moist brownie on the bottom and a no-bake pumpkin cheesecake on top.
Pumpkin Chocolate Brownie Cheesecake
So sometimes you have those moments where you are reminded to appreciate the little things. I had a cute little moment like that yesterday while flying home from Iowa.
The guy next to me on my first leg of the flight sat down and told me it was his first time flying. He was about my age and so sweet. He seemed pretty excited to what it was like, commenting about everything.
Once the flight took off, he said it was the coolest thing he’s ever experienced.
He kept looking out the window and checking things out, noting that it looked just like google earth. He was loving seeing pools in people’s backyards and figuring out what different buildings were.
When we landed he’d pretty much decided that flying was awesome and he couldn’t wait to make his connection and do it again.
I’ve gotten so used to flying, I not only take for granted sometimes the convenience of it, but also what an amazing experience it really is. I mean, we fly through the air in a huge machine. What an awesome feat, right?
It just reminds me to try and appreciate the things that I take for granted – even if I find them annoying at times.
On another note, I’m in love with this cheesecake. It is such a tasty mix of textures with the moist and chewy brownie topped with a smooth and creamy cheesecake.
One of the things I love about this dessert is how easy it is to make. To start, I used a boxed brownie mix, but you could easily replace that with your favorite brownie.
Once the brownie is baked and cooled, it will go into a 9 inch springform pan for adding the cheesecake. Because of that you’ll want to either bake the brownie in that same springform pan, or in another 9 inch cake pan that will fit nicely into the springform pan.
The layer of cheesecake is no bake and also quite easy to put together. With the combination of pumpkin puree and pumpkin spice, it’s got the perfect pumpkin flavor.
I like to wrap parchment paper around the inside edges of the pan before adding the cheesecake. That way, when I remove the springform sides, I can peel off the parchment paper and have beautiful, smooth edges. The cheesecake gets nice and firm once refrigerated.
I topped the cheesecake with some hot fudge sauce and chocolate whipped cream, for little extra chocolate because, well, yum.
It’s the perfect dessert for fall, and even Halloween since it’s naturally kind of black and orange. I use Hershey’s Special Dark cocoa to get that nice dark chocolate color. Delish!
You might also like
Chocolate Pumpkin Cheesecake Cake
Pumpkin Cookies with Cinnamon Glaze
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Pumpkin Chocolate Brownie Cheesecake
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Pumpkin Chocolate Brownie Cheesecake is perfect for fall and the holidays. This creamy, irresistable cheesecake has a moist brownie on the bottom and a no-bake pumpkin cheesecake on top.
Ingredients
- 19.9 oz (or similar) box brownie mix (and ingredients required on box)
PUMPKIN CHEESECAKE
- 16 oz cream cheese, room temperature
- 1 cup sugar
- 3/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 4 oz cool whip
CHOCOLATE WHIPPED CREAM
- 3/4 cup whipping cream
- 1/4 cup powdered sugar
- 3 tbsp cocoa
Instructions
Nutrition
- Serving Size: 1 Slice
- Calories: 493
- Sugar: 38.3 g
- Sodium: 226.9 mg
- Fat: 31 g
- Carbohydrates: 50.9 g
- Protein: 5.5 g
- Cholesterol: 73.8 mg
Filed Under:
Enjoy!
I haven’t tried this yet but have been itching to! Instead of the cool whip would your recipe for whipped cream work? I don’t keep cool whip on hand but I always have heavy whipping cream and confectioners sugar!
Thank you!
Yes, you can use my homemade whipped cream. You’ll only need about half of it to replace the 4 oz of cool whip.
I wanted to make this dessert for a long time. I did it and the taste is very good. Thanks for your recipes. I love this page. Happy Holidays to everyone from Puerto Rico.🤗
So glad you enjoyed it!
How would I make this with a baked cheesecake? Wouldn’t the brownie and cheesecake need different times? The link you share above for baked cheesecake recipe doesn’t work. Hoping to make this today!! Sounds delish!!
I’d suggest looking at this cheesecake recipe for the brownie layer and general instructions. Then for the filling, use this cheesecake, but without the chocolate chips and with only 3 eggs in the filling, instead of 4.
Can I freeze this for about a week or so?
I think that should be fine.
Made this yesterday and it is absolutely delicious!! Everyone loved it!
I’m so glad you enjoyed the cheesecake!
I’m so glad it was a hit!
Do you use powdered sugar or granulated sugar in the cheesecake?
Thanks so much for your anticipated reply!
Maryann
Hi Maryann! I use regular granulated sugar. Thanks!
This cake is absolutely amazing. I am by no means a master baker, so mine did not look 100% as pretty as this one, but it tasted fantastic! It was not as difficult to make as it looks either.
How firm is this supposed to get in the refrigerator ? It formed up but is still wobbly . I followed the directions to the T . How can I make it more firm ? It tastes awesome regardless . I just want it to stand up better . Thx
It won’t be as firm is a baked cheesecake. It sounds like it’s probably correct – firm, but not super firm. A lot of that is because of the moisture from the pumpkin puree. If you want it to be firmer next time, you could try adding some gelatin. It’d have to be added to warm water to activate it first, then added to the cheesecake. You wouldn’t need much, probably 1 – 1 1/2 tsp of gelatin.
Hihi! You are so amazing! Greeting from Singapore! Hehe will like to check if we can’t find cool whip in our country, is there anyway we can substitute width something? Thank so much!
Hi Fiona! Thank you! You could replace the Cool Whip with regular whipped cream.
I was thinking of making this for Thanksgiving. Will it work if I make it the day before and keep it in the refrigerator?
Yes, definitely.
How long do you bake the brownie?
You should bake the brownie according to the directions on the specific brownie mix you use.
My brownie mix gives baking times for two 9inch pans, so I imagine that pouring all of the batter into one 9inch pan will mean it needs to be baked longer. I’m wondering how much time I should add 🙂
Hmm, my usual starting point is somewhere between 15 and 20 minutes. I’d keep an eye on it.
This was super easy and delicious! Thank you so much, I adore you!
I’m so glad you enjoyed it! Thanks Brittany! 🙂