This pumpkin brownie cheesecake has a soft, chewy brownie base topped with a smooth, creamy pumpkin cheesecake filling. It’s all finished off with swirls of homemade chocolate whipped cream. The it’s simple to put together and the combination of pumpkin and chocolate is perfect for fall!
This pumpkin brownie cheesecake pulls in elements of a few different recipes, like my no bake pumpkin cheesecake, my favorite easy brownie mix, and chocolate whipped cream, to create something new and fun. The combination of perfectly spiced pumpkin, tangy cheesecake, and rich chocolate is absolutely divine.
I’ve actually been making this pumpkin brownie cheesecake for years and recently updated the recipe from an earlier version. It previously used a box mix for the brownie, Cool Whip and pumpkin pie spice. My baking has changed and grown over the years, so I wanted to give it a little lift with a homemade brownie base, homemade whipped cream, the perfect spice blend and a little extra flavor with some brown sugar in the cheesecake. The final result is definitely a few steps above the original and so good! The chocolate brownie doesn’t overpower the pumpkin cheesecake, but they complement each other in all the right ways.
Why I Love This Pumpkin Brownie Cheesecake Recipe
- Made from scratch. As I noted above, the original version of this recipe was made with some store-bought ingredients. But making everything from scratch takes just a few extra minutes, and the pay-off in flavor is so, so worth it!
- Perfect brownie base. The brownie base is my popular easy brownie recipe, with just a minor adjustment to give it the best texture while cold. In this recipe, the brownie has a little oil and a little butter for the perfect taste and texture.
- No bake cheesecake. The no bake pumpkin cheesecake on top is nice and stable, despite having a full cup of pumpkin puree in it. The spices and brown sugar add the perfect amount of additional flavor. It’s like a warm hug paired with a little chocolate indulgence.
Ingredient Notes
Here’s a look at what’s needed to make this brownie cheesecake and some notes to keep in mind. Most ingredients are pantry staples and some are used in multiple parts of the recipe. Be sure to check out the exact measurements in the recipe card below.
- All-purpose flour – It’s important to measure the flour properly by using a food scale or the spoon and level technique. Too much flour can easily change the texture of the brownies or dry them out.
- Natural unsweetened cocoa powder – I like natural unsweetened in the brownie here. It gives the best texture for topping with cheesecake.
- Salt – Never skip the salt in baked goods! It’s needed for flavor. Without it, your dessert would be bland.
- Vegetable oil & butter – Using both achieves that perfect brownie texture that’s a little cakey and a little dense. Perfect for a cold brownie paired with cheesecake.
- Eggs – Be sure to use large eggs, not medium or extra large.
- Cream cheese – Brick-style full-fat cream cheese is the best option for no bake cheesecake. Low-fat and whipped options make the filling too soft.
- Pumpkin puree – I recommend canned pumpkin puree because homemade pumpkin varies in texture and moisture content. Libby’s canned pumpkin is my go-to.
- Spices – Ground cinnamon, nutmeg, ginger, and cloves add the pumpkin spice flavor to the filling. You can use a premade pumpkin spice mix if you want.
- Heavy whipping cream – Be sure to keep it cold, as it won’t whip up properly if it’s warm.
How To Make Pumpkin Brownie Cheesecake
Each part of this dessert is pretty simple to make. The key is just to plan time for the brownies to cool and the cheesecake filling to set. The detailed printable instructions can be found in the recipe card at the end of the post.
Make the brownie
Start by preheating the oven to 350°F and greasing 9-inch springform pan with non-stick spray and lining the bottom with parchment paper.
Whisk the dry ingredients in a bowl.
In another bowl, mix the oil, melted butter, sugar, and vanilla.
Mix in the eggs until well combined.
Mix in the dry ingredients until combined.
Spread the batter evenly in the prepared pan.
Bake for 30-35 minutes.
Let the brownie cool in the pan for 10-15 minutes, then remove it and let it cool completely on a cooling rack. Wash and reassemble the pan, spraying the sides with a bit of non-stick spray.
Make the cheesecake filling
Beat the cream cheese, powdered sugar, and brown sugar until smooth.
Mix in the pumpkin puree and the spices until smooth.
In another bowl, beat the heavy cream, powdered sugar, and vanilla into stiff peaks.
Fold the whipped cream into the cream cheese mixture in 2-3 parts.
Spread onto the cooled brownie in an even layer. Refrigerate for 4-5 hours.
Once the cheesecake is firm, remove it from the springform pan, place on a serving platter and smooth the sides with an offset spatula.
Make whipped cream and decorate
Beat the cream, powdered sugar, cocoa powder, and vanilla to stiff peaks.
Pipe around the top edge of the cheesecake. I used Ateco tip 847.
Keep the cheesecake refrigerated until ready to serve.
Recipe Tips & Tricks
- Do not over-bake the brownies. You want a few moist crumbs on a toothpick inserted in the center, just not any wet batter. If there are no crumbs at all, it’s probably over-baked and a bit dry.
- Pay attention to ingredient temperatures. For this pumpkin brownie cheesecake, you want the cream cheese to be at room temperature so it mixes easily, but the heavy whipping cream to be COLD. Cold cream cheese = lumpy filling. Warm heavy cream = no stiff peaks.
- Use a springform pan. Seriously, though. You can use a standard cake pan, but a springform will make your life so much easier when it comes time to remove the brownie and then the entire cheesecake from the pan.
- Fold the whipped cream gently. When combining the cream cheese mixture and the whipped cream for the filling, add the whipped cream in a couple parts and use a folding motion. Stirring too hard can cause the whipped cream to deflate, which makes a flat and thin cheesecake filling.
- Chill completely between steps. The brownie layer needs to cool completely to room temperature before adding the cheesecake filling. And then the cheesecake filling should be completely set before removing it from the pan to add the whipped cream. You can even bake the brownies a day in advance or leave the cheesecake to chill overnight.
Proper Storage
- Refrigerator: Once fully set, seal the pumpkin brownie cheesecake in an airtight cake carrier. Don’t have one? Wrap the cheesecake in a double layer of plastic wrap (you can use toothpicks to prop the plastic away from the whipped cream). Otherwise, arrange slices in a single layer in an airtight container. You can store it in the fridge for up to 5 days.
- Freezer: Pop the cheesecake in the freezer for a couple of hours. Once it’s firmed up, wrap it in a double layer of plastic wrap. You could also arrange slices in a single layer in an airtight, freezer-safe container. This cheesecake will keep in the freezer for up to 3 months. Let it thaw in the fridge before serving.
Pumpkin Brownie Cheesecake
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Ingredients
Brownie
- ¾ cup (98g) all-purpose flour (measured properly)
- ½ cup (57g) natural unsweetened cocoa powder
- ¼ teaspoon plus ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons (90ml) vegetable oil
- 6 tablespoons (84g) unsalted butter (melted)
- 1 ½ cups (130g) sugar
- 1 ½ teaspoons vanilla extract
- 3 large eggs
Pumpkin Cheesecake
- 16 ounces (452g) cream cheese (room temperature)
- 5 tablespoons (37g) plus ½ cup (58g) powdered sugar (divided)
- 6 tablespoons (84g) packed light brown sugar
- 1 cup (244g) pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- Pinch of ground cloves
- 1 cup (240ml) heavy whipping cream (cold)
- 1 teaspoon vanilla extract
Chocolate Whipped Cream
- 1 cup heavy whipping cream (cold)
- 2 tablespoons (29g) powdered sugar
- 3 tablespoons (21g) natural unsweetened cocoa powder
- ¾ teaspoon vanilla extract
Instructions
Make the brownie
- Preheat oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper.
- Add the flour, cocoa powder, baking powder and salt to a medium sized bowl and set aside.
- Add the oil, melted butter, sugar and vanilla extract to large mixing bowl and mix together until well combined.
- Add the eggs and mix until well combined.
- Add the dry ingredients and mix until well combined, but don’t over mix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs. Remove brownie from oven and allow to cool for about 10-15 minutes, then remove to cooling rack to finish cooling.
- Wash the pan and reassemble it. I like to spray the sides with a touch of non-stick spray. You can line the sides of the pan with parchment paper that sticks about an inch above the sides of the pan to account for possible overflow, if needed.
Make the cheesecake filling
- In a large mixer bowl, beat the cream cheese, 5 tablespoons (37g) powdered sugar and brown sugar together until well combined and smooth.
- Add the pumpkin puree and spices and mix until well combined and smooth. Set mixture aside.
- In another large mixer bowl, add the heavy whipping cream, remaining 1/2 cup (58g) powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture in two or three parts until well combined. Be careful not to deflate the whipped cream.
- Pour the cheesecake mixture onto the cooled brownie and spread into an even layer, then refrigerate until firm about 4-5 hours.
- Once firm, remove cheesecake from springform pan. Peel off the parchment paper (if you used it) and smooth out the sides of the cheesecake with an offset spatula, if needed.
Make whipped cream and decorate
- Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a large mixer bowl and whip until stiff peaks form. Be careful not to over whip it, it happens quickly.
- Pipe swirls of the whipped cream around the top edge of the cheesecake. I used Ateco tip 847.
- Refrigerate until ready to serve. Cheesecake is best stored well covered or in an air-tight cake carrier.Best if eaten with 4-5 days.
Notes
- Serving – You can serve slices with chocolate ganache, as shown in the pictures, if you’d like.
- Cream cheese – Brick-style full-fat cream cheese is the best option for no bake cheesecake. Low-fat and whipped options make the filling too soft.
- Pumpkin puree – I recommend canned pumpkin puree because homemade pumpkin varies in texture and moisture content. Libby’s canned pumpkin is my go-to.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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! 🙂