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Pumpkin Cheesecake Brownies

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“from "week of menus" -”
1hr 40mins
1 9x13 pan

Ingredients Nutrition


  1. Preheat oven to 350. Line a 9X13 inch pan with parchment paper or aluminum foil. If using foil, grease foil well.
  2. Make pumpkin cheesecake layer: In a mixing bowl, beat the cream cheese on low until smooth and creamy. Add cream until fully incorporated. Add sugar and beat until smooth. Add eggs one and a time, beating until smooth. Add vanilla extract and beat until smooth. Remove 1 cup of cheesecake mixture and set aside. (this will be used to swirl with the pumpkin later.) To the remaining cheesecake mixture in the mixing bowl add 1 can pumpkin, cinnamon, ginger, cloves and nutmeg. Beat until smooth.
  3. Make brownie layer: Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes, or until butter is melted. Stir until chocolate is melted. Stir in sugar, eggs and vanilla. Add flour and mix.
  4. Pour brownie mixture on the bottom of the prepared pan. On top add the pumpkin cheese cake mixture. Add blobs of the reserved plain cheesecake mixture. With a knife, swirl the pumpkin cheesecake and plain cheesecake mixture together.
  5. Bake for 50 minutes, or until cheesecake layer is puffy and lightly golden. Allow to cool and then refrigerate.

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