Pumpkin Chocolate Brownie Cheesecake

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 slice on a plate

Overhead view of a Pumpkin Chocolate Brownie Cheesecake on a white plate

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.

Pumpkin Chocolate Brownie Cheesecake slice on a plate
Pumpkin Chocolate Brownie Cheesecake slice on a plate

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.

Overhead view of a Pumpkin Chocolate Brownie Cheesecake on a white plate
Pumpkin Chocolate Brownie Cheesecake slice on a plate with a bite on a fork

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!

Side view of a Pumpkin Chocolate Brownie Cheesecake on a white cake stand
Pumpkin Chocolate Brownie Cheesecake slice on a plate

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Pumpkin Cookies with Cinnamon Glaze
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Pumpkin Chocolate Chip Cookie Sandwiches
White Chocolate Chip Pumpkin Toffee Blondies

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Pumpkin Chocolate Brownie Cheesecake slice on white plate

Pumpkin Chocolate Brownie Cheesecake

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 12-14 Servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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.


  • 19.9 oz (or similar) box brownie mix (and ingredients required on box)


  • 16 oz cream cheese, room temperature
  • 1 cup sugar
  • 3/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 4 oz cool whip


  • 3/4 cup whipping cream
  • 1/4 cup powdered sugar
  • 3 tbsp cocoa


1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
2. Prepare brownie mix according to directions on the box.
3. Pour batter into springform pan and bake according to directions on box.
4. Allow to cool for about 5 minutes, then remove to cooling rack to finish cooling.
5. Once the brownie has cooled, make the cheesecake. Beat cream cheese and sugar until smooth.
6. Add pumpkin puree and pumpkin pie spice and mix until smooth.
7. Fold in Cool Whip.
8. Place brownie back into the springform pan and line inside edges of pan with parchment paper.
9. Spread cheesecake evenly on top of brownie, then put in refrigerator until firm about 3-4 hours.
10. To make chocolate whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.
11. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
12. Add powdered sugar and cocoa and whip until it you get stiff peaks.
13. Pipe whipped cream around edges of cheesecake.
14. Drizzle chocolate sauce over finished cheesecake, if desired.


  • 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

Keywords: chocolate cheesecake recipe, brownie cheesecake, brownie cheesecake recipe, pumpkin cheesecake recipe, easy pumpkin cheesecake, best pumpkin cheesecake

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Recipe rating

    1. lifeloveandsugar@gmail.com

      You should bake the brownie according to the directions on the specific brownie mix you use.

      1. Lauren

        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 🙂

      2. lifeloveandsugar@gmail.com

        Hmm, my usual starting point is somewhere between 15 and 20 minutes. I’d keep an eye on it.

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  2. Amy

    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!

    1. lifeloveandsugar@gmail.com

      Yes, real whipped cream should be fine. I’d try using about 2/3 cup of whipping cream and 1/4 cup powdered sugar.

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  4. Jessica @ Sprinkle Some Sugar

    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?

      1. Jessica @ Sprinkle Some Sugar

        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! 🙂

  5. Polly

    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!!

    1. lifeloveandsugar@gmail.com

      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.

  6. Chineka @ Savor The Baking

    Wow! This cheesecake looks amazing and it combines a Fall flavor with a classic flavor. *Applause* is in order.

  7. Amy @ Amy's Healthy Baking

    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!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29