Pumpkin Cheesecake Brownie Pie

This Pumpkin Cheesecake Brownie Pie combines rich, fudgy brownies with creamy pumpkin cheesecake in a flaky pie crust for an irresistible dessert.

Ingredients

For the Crust:

• 1 pre-made or homemade pie crust

For the Brownie Layer:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Pumpkin Cheesecake Layer:

• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Optional Garnish:

• Whipped cream
• Chocolate shavings or a drizzle of melted chocolate

Instructions

1. Prepare the Crust
   Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, trim the edges, and set aside.
2. Make the Brownie Layer
   In a medium bowl, whisk together the melted butter and sugar. Add the eggs and vanilla, whisking until smooth. Sift in the cocoa powder, flour, and salt, and stir until combined. Spread the brownie batter evenly into the prepared pie crust.
3. Make the Pumpkin Cheesecake Layer
   In a separate bowl, beat the cream cheese and sugar until smooth. Add the egg, pumpkin puree, pumpkin pie spice, and vanilla extract, and mix until well combined. Carefully spoon the pumpkin cheesecake mixture over the brownie batter in the pie crust, spreading it gently to avoid mixing the layers.
4. Bake the Pie
   Place the pie on the center rack of the oven and bake for 45-50 minutes, or until the cheesecake layer is set and the edges of the crust are golden brown. If the edges of the crust brown too quickly, cover them with foil.
5. Cool and Chill
   Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the layers to fully set.
6. Serve and Garnish
   Before serving, garnish with whipped cream, chocolate shavings, or a drizzle of melted chocolate if desired.

Tips for Success

• Use room-temperature cream cheese for a smooth cheesecake layer.
• Allow the pie to cool completely before refrigerating to prevent condensation.
• Slice with a clean, sharp knife for neat layers.

This Pumpkin Cheesecake Brownie Pie is a show-stopping dessert that’s perfect for any fall occasion !

Pumpkin Cheesecake Brownie Pie

This Pumpkin Cheesecake Brownie Pie combines rich, fudgy brownies with creamy pumpkin cheesecake in a flaky pie crust for an irresistible dessert.

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Ingredients

  

• 1 pre-made or homemade pie crust
• For the Brownie Layer:
• 1/2 cup unsalted butter melted
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• For the Pumpkin Cheesecake Layer:
• 8 ounces cream cheese softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions

 

• Whipped cream
• Chocolate shavings or a drizzle of melted chocolate
• Instructions
• Prepare the Crust
• Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, trim the edges, and set aside.
• Make the Brownie Layer
• In a medium bowl, whisk together the melted butter and sugar. Add the eggs and vanilla, whisking until smooth. Sift in the cocoa powder, flour, and salt, and stir until combined. Spread the brownie batter evenly into the prepared pie crust.
• Make the Pumpkin Cheesecake Layer
• In a separate bowl, beat the cream cheese and sugar until smooth. Add the egg, pumpkin puree, pumpkin pie spice, and vanilla extract, and mix until well combined. Carefully spoon the pumpkin cheesecake mixture over the brownie batter in the pie crust, spreading it gently to avoid mixing the layers.
• Bake the Pie
• Place the pie on the center rack of the oven and bake for 45-50 minutes, or until the cheesecake layer is set and the edges of the crust are golden brown. If the edges of the crust brown too quickly, cover them with foil.
• Cool and Chill
• Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the layers to fully set.
• Serve and Garnish
• Before serving, garnish with whipped cream, chocolate shavings, or a drizzle of melted chocolate if desired.