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.
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. 🙂
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! 🙂
I use a 50mm lens. 🙂
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. 😉 Pinned!
This is a gorgeous cake Lindsay! You made me crave cheesecake at 5:30 in the morning. Impressive! 🙂 Pinned!
Thanks Kristi! 🙂
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! 🙂
You absolutely make the prettiest food! I just want to eat my screen right now!
Thank you so much Ellen! 🙂
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! 🙂
I’m seriously starting to think that pumpkin and chocolate belong together after your recipes. Beautiful!
They most definitely do. 🙂 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!