This Pumpkin Chocolate Brownie Cheesecake is perfect for fall and the holidays. This creamy, irresistible 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 heās 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 peopleās backyards and figuring out what different buildings were.
When we landed heād pretty much decided that flying was awesome and he couldnāt wait to make his connection and do it again.
Iāve 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, Iām 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 youāll 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, itās 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.
Itās the perfect dessert for fall, and even Halloween since itās naturally kind of black and orange. I use Hersheyās Special Dark cocoa to get that nice dark chocolate color. Delish!
More Chocolate Pumpkin Desserts
- Chocolate Pumpkin Cheesecake Cake
- Pumpkin Cookies with Cinnamon Glaze
- Pumpkin Chocolate Chip Cookie Sandwiches
- White Chocolate Chip Pumpkin Toffee Blondies
- Praline Pumpkin Pie
Pumpkin Chocolate Brownie Cheesecake
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Ingredients
Brownie
- 1 box (19.9 oz) brownie mix (and ingredients required on box)
Pumpkin Cheesecake
- 16 oz cream cheese (room temperature)
- 1 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 4 oz Cool Whip
Chocolate Whipped Cream
- 3/4 cup heavy whipping cream
- 1/4 cup powdered sugar
- 3 tbsp natural unsweetened cocoa powder
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Preheat oven to 350ā.
- Prepare brownie mix according to directions on the box.
- Pour batter into springform pan and bake according to directions on the box.
- Allow to cool for about 5 minutes, then remove to a cooling rack to finish cooling.
- Once the brownie has cooled, make the cheesecake. Beat cream cheese and sugar until smooth.
- Add pumpkin puree and pumpkin pie spice and mix until smooth.
- Fold in Cool Whip.
- Place brownie back into the springform pan and line the inside edges of the pan with parchment paper.
- Spread cheesecake evenly on top of the brownie, then put in the refrigerator until firm, about 3-4 hours.
- To make chocolate whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.
- Remove the bowl from the freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
- Add powdered sugar and cocoa and whip until you get stiff peaks.
- Pipe whipped cream around the edges of the cheesecake.
- Drizzle chocolate sauce over finished cheesecake, if desired.
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.
Enjoy!
Categories:
Cheesecakes, Christmas, Fall and Holiday Favorites, Halloween, Holidays, Recipes, Sweets and Treats, Thanksgiving,
that looks so yummy.and easy to make.i love cheescake
Do you think it would be possible to use real whipped cream instead of cool whip? My son can’t have cool whip, but he loves cheesecake and this one looks amazing. Thanks!
Yes, real whipped cream should be fine. I’d try using about 2/3 cup of whipping cream and 1/4 cup powdered sugar.
Thanks so much!! Going to make it soon. š
Pumpkin + chocolate are one of my (many) favorite flavor combinations! This cheesecake looks to DIE for and you take the most beautiful photos! May I ask what kind of camera and lense you use?
Thanks Jessica! I use a Canon Rebel T3i
Do you use any special kind of lense? I’m looking to get a new camera soon so just checking out all of the best options! š
I use a 50mm lens. š
Really…you don’t bake the cheesecake? How does it taste, with the unbaked pumpkin and spices??? I’d like to make this, but I am a bit scared!!
Don’t be afraid – it’s delicious! It really tastes great. If you’d rather use a recipe with a baked cheesecake, you could try this one.
Wow! This cheesecake looks amazing and it combines a Fall flavor with a classic flavor. *Applause* is in order.
Thanks Chineka!
Aww, that’s so sweet! I’ve gotten so used to flying too that I forget others don’t do it all the time. The peanuts and sodas probably felt like a luxury to him, but I always take those for granted too! But this cheesecake… I totally wouldn’t take it for granted. It looks SO decadent and luxurious. I don’t splurge on too many desserts, but this one… I’d need at least 4 slices. š Pinned!
This is a gorgeous cake Lindsay! You made me crave cheesecake at 5:30 in the morning. Impressive! š Pinned!
Thanks Kristi! š
Oh my god I am just drooling here over these images! This cheesecake is just perfect.. I especially love the contrasting layers and all that chocolate drizzle. Wish I had a slice right now, Pinned!
Thanks! And thanks for the pin! š
You absolutely make the prettiest food! I just want to eat my screen right now!
Thank you so much Ellen! š
I’ve been drooling over this since you showed me earlier this week!! Yum yum yum!
Thanks girl!
gahhhh, all of my favorite things – chocolate, pumpkin, cheesecake and brownies – love!!
I want a ginormous slice of this. It looks so rich and amazing. Pinned!
Thanks Tori!
That looks downright awesome! Your desserts amaze me!
Pinned.
Have a marvelous weekend, Lindsay!
Thanks girl! š
I’m seriously starting to think that pumpkin and chocolate belong together after your recipes. Beautiful!
They most definitely do. š Thanks girl! I hope you’re having fun in Iowa! Wish I was there!
Lindsay, quick your day job ASAP and open a bakery near me!!!
Love this post- It’s so easy to take so many things for granted. Flying is definitely an amazing thing! This cheesecake would be the perfect addition to Thanksgiving! xoxo
Definitely! Thanks Lisa! Had a great time meeting you this week!