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Three Layer Pumpkin Cheesecake Brownies

Delight in these luscious Three Layer Pumpkin Cheesecake Brownies, featuring a fudgy brownie base, silky pumpkin cheesecake filling, and a fluffy whipped cream topping—perfect for autumn gatherings!
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert, Snack
Cuisine American
Servings 12 pieces
Calories 300 kcal

Ingredients
  

For the Brownie Layer

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Can substitute with gluten-free flour if desired.
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt

For the Pumpkin Cheesecake Layer

  • 8 oz cream cheese, softened Let it sit at room temperature.
  • 1 cup pumpkin puree Canned or fresh.
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and line it with parchment paper for easy removal.
  • In a mixing bowl, combine melted butter and sugar. Stir in eggs and vanilla extract, mixing until smooth.
  • Sift together flour, cocoa powder, and salt in a separate bowl, then add to the butter mixture. Combine until just blended.
  • Pour this mixture into your prepared baking dish and spread it out evenly.

Baking the Brownie Layer

  • Bake for about 20-25 minutes, or until a toothpick comes out mostly clean. Let it cool slightly.

Crafting the Pumpkin Cheesecake Layer

  • In a large bowl, beat the softened cream cheese until smooth.
  • Gradually add pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Beat until creamy and well combined.

Assemble and Bake

  • Once the brownie layer has cooled, pour the pumpkin cheesecake mixture on top and smooth it out gently.
  • Return to the oven and bake for an additional 25-30 minutes. Allow to cool completely in the baking dish.

Prepare the Whipped Cream

  • In a clean bowl, whip the heavy cream until soft peaks form, then add powdered sugar and vanilla extract. Continue whipping until firm peaks form.

Serve

  • Once chilled, spread the whipped cream over the top. Slice into squares, serve, and enjoy!

Notes

For a gluten-free version, use almond or oat flour. Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.
Keyword autumn desserts, Brownies, Cheesecake, fall recipes, Pumpkin