Oh my goodness, let me tell you about my favorite fall dessert that’s a total showstopper: the rich and creamy pumpkin cheesecake brownie pie! It’s like a warm hug in dessert form, combining the lusciousness of cheesecake with the fudgy goodness of brownies, all infused with that unforgettable pumpkin spice flavor. Seriously, the moment you take a bite, it just screams autumn! The layers of gooey brownie and smooth pumpkin filling create this magical blend that’s perfect for cozy gatherings or just to treat yourself after a long day. Trust me, once you make this pie, you’ll want it on repeat all season long!
Ingredients List
- 1 cup pumpkin puree (make sure it’s pure pumpkin, not the spiced stuff)
- 8 oz cream cheese (softened to room temperature for easy mixing)
- 1 cup granulated sugar (for that sweet kick)
- 1/2 cup brown sugar (adds a lovely caramel depth)
- 1/2 cup unsweetened cocoa powder (for a rich chocolate flavor)
- 1/2 cup all-purpose flour (to help bind everything together)
- 1/2 cup butter, melted (this is the magic ingredient that brings it all together)
- 3 large eggs (room temperature helps them mix better)
- 1 tsp vanilla extract (a must for that warm aroma)
- 1 tsp pumpkin pie spice (to really capture that fall vibe)
How to Prepare Instructions
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because starting with a hot oven ensures that your pumpkin cheesecake brownie pie bakes evenly and rises beautifully. So, don’t skip this part! While it’s heating up, you can gather your ingredients and get ready to dive into the fun part.
Prepare the Brownie Base
In a large mixing bowl, combine the melted butter and both sugars—granulated and brown. I love how the brown sugar adds that deep, caramel flavor! Mix these together until it’s nice and smooth. Next, crack in those 3 large eggs and add the vanilla extract. Whisk everything together until it’s fully combined and fluffy. In a separate bowl, whisk together the flour, cocoa powder, and pumpkin pie spice. This is where the magic happens! Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined. You want a rich, chocolatey batter that’s ready to shine!
Assemble the Pumpkin Layer
Now, let’s create that creamy pumpkin layer! In another bowl, beat the softened cream cheese until it’s super smooth—this is key for a velvety texture. Then, add in the cup of pumpkin puree and mix until combined. It should be a lovely, creamy consistency. Spread half of your brownie batter into a greased pie dish, making sure it’s even. Pour the pumpkin mixture over this brownie base, spreading it gently to cover it all. Don’t worry if it looks a bit messy; it’ll all come together in the end!
Top with Remaining Batter
Now, take the rest of your brownie batter and dollop it over the pumpkin layer. Use a spatula to carefully spread it out, ensuring you cover the pumpkin evenly. It’s totally okay if some pumpkin peeks through; it just adds to the charm!
Baking Instructions
Pop your pie into the preheated oven and bake for 45-50 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle—trust me, it’ll firm up as it cools! Once it’s out, let it cool for a bit before slicing. If you can resist the urge to dive in right away, it’s even better after chilling in the fridge for a few hours. Enjoy every decadent bite of this delightful fall treat!
Nutritional Information Section
Let’s talk about the numbers behind this delicious pumpkin cheesecake brownie pie! Keep in mind that these values are estimates and can vary based on specific ingredients used. But here’s a general idea of what you’re looking at for each slice:
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 150mg
- Total Carbohydrates: 34g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 3g
This pie is a delightful treat, so enjoy it in moderation as part of a balanced diet! It’s the perfect way to indulge in the flavors of fall without going overboard.
FAQ Section
Can I make this pie ahead of time?
Absolutely! This pumpkin cheesecake brownie pie is perfect for making ahead. I love to bake it a day or two in advance so the flavors can meld together beautifully. Just let the pie cool completely once it’s out of the oven, then cover it with plastic wrap or foil and pop it in the fridge. When you’re ready to serve, you can enjoy it cold or let it sit at room temperature for about 15-20 minutes. Trust me, it’s delicious either way!
What can I substitute for cream cheese?
If you’re looking for a cream cheese substitute, no worries! You can use mascarpone cheese for a similar creamy texture, or even Greek yogurt for a lighter option. Just make sure if you go with yogurt, you’re using a thicker variety to maintain that luscious consistency. Silken tofu is another great alternative if you want a dairy-free option; just blend it until smooth before adding it to your pumpkin mixture!
How do I know when the pie is done?
Great question! You’ll know your pumpkin cheesecake brownie pie is done when the edges are set and the center jiggles just slightly. It’s a bit like a firm custard—it should not be overly wobbly. If you insert a toothpick into the center, it should come out with a few moist crumbs but not wet batter. Once out of the oven, let it cool for a while before cutting into it. The cooling process helps it set up nicely, making those slices perfect! Enjoy!
Why You’ll Love This Recipe
- It’s a delicious blend of two favorites: cheesecake and brownies, making it a unique dessert experience!
- The flavors of pumpkin spice and rich chocolate come together in a way that screams fall.
- It’s simple to make, with straightforward steps that anyone can follow!
- Perfect for gatherings, celebrations, or cozy nights in—you’ll impress everyone!
- Each slice is a delightful balance of creamy and fudgy textures, making it utterly irresistible.
- It can be made ahead of time, allowing for stress-free entertaining.
- Leftovers (if there are any!) taste even better the next day after the flavors meld.
- It’s vegetarian-friendly, so everyone can enjoy this seasonal treat!
Tips for Success
Alright, my fellow bakers, let’s make sure your pumpkin cheesecake brownie pie turns out absolutely perfect! Here are some of my favorite tips to guarantee success:
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before you start mixing. This helps create a smoother batter and prevents lumps in your cream cheese layer. Just take them out of the fridge about 30 minutes before you begin!
- Don’t Overmix: When you combine your wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a denser texture, which isn’t what we want for this fluffy, creamy pie!
- Grease the Pie Dish Well: Use a little butter or non-stick spray to grease your pie dish before spreading in the brownie batter. This ensures easy removal and perfect slices later on!
- Check for Doneness: As you near the end of the baking time, keep an eye on your pie. It should be set around the edges with a slight jiggle in the center. If it’s firm all the way through, it might be overbaked, so trust your instincts!
- Let It Cool: After baking, allow the pie to cool in the dish for at least 30 minutes before slicing. This helps it firm up and makes for cleaner cuts. Patience is key here!
- Chill for Best Flavor: If you have the time, let the pie chill in the fridge for a few hours or even overnight. This allows the flavors to meld beautifully, and I promise, it tastes even better the next day!
With these tips in your back pocket, you’re all set to create a pumpkin cheesecake brownie pie that will wow your family and friends. Happy baking!
Storage & Reheating Instructions
Now, let’s talk about how to keep that delicious pumpkin cheesecake brownie pie fresh for as long as possible! If you happen to have any leftovers (which is rare, but hey, it happens!), you’ll want to store them properly to maintain that incredible flavor and texture.
First, once your pie has cooled down completely, cover it tightly with plastic wrap or aluminum foil. This helps keep it from drying out and protects it from any unwanted fridge odors. You can also transfer individual slices to an airtight container if that’s easier for you. Either way, it should stay good in the refrigerator for about 3-4 days. Trust me, those flavors will only deepen with a little time!
If you want to keep it for a bit longer, you can freeze the pie. Just slice it up first and wrap each piece tightly in plastic wrap, then tuck them into a freezer-safe bag or container. This way, you can pull out a slice whenever the craving hits! Frozen, it should last for about 2 months. When you’re ready to enjoy a piece, take it out of the freezer and let it thaw overnight in the fridge. No reheating needed—just slice and enjoy that creamy goodness cold!
However, if you prefer it warm, pop a slice in the microwave for about 15-20 seconds. Just be careful not to overdo it; you want it warm but not hot. This little zap brings back that freshly-baked vibe, making every bite feel special!
So, whether you’re storing for later or warming up a slice, you’re all set to enjoy your pumpkin cheesecake brownie pie at its best!
Print
Pumpkin cheesecake brownie pie: 5 layers of pure bliss
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy pumpkin cheesecake brownie pie that combines the flavors of fall in a delicious dessert.
Ingredients
- 1 cup pumpkin puree
- 8 oz cream cheese
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 cup butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the melted butter and sugars.
- Add the eggs and vanilla, mix well.
- In another bowl, combine flour, cocoa powder, and pumpkin pie spice.
- Gradually mix the dry ingredients into the wet mixture.
- Spread half of the batter into a greased pie dish.
- In a separate bowl, beat the cream cheese and pumpkin puree until smooth.
- Pour the pumpkin mixture over the brownie base.
- Top with the remaining brownie batter.
- Bake for 45-50 minutes or until set.
Notes
- Let the pie cool before slicing.
- Serve with whipped cream if desired.
- Store leftovers in the fridge.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: pumpkin cheesecake brownie pie
