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Pumpkin Cheesecake Brownies

Prep Time 1 hour
Cook Time 30 minutes
Servings 24 servings


For The Brownie Layer:

  • 2 large eggs
  • 1/3 cup Dutch-processed cocoa
  • ½ cup plus 2 Tablespoons boiling water
  • 1/2 cup semi sweet chocolate chips melted
  • 6 tablespoons ½ stick unsalted butter, melted
  • ½ cup vegetable oil
  • cups 17½ ounces sugar
  • cups 8¾ ounces all-purpose flour
  • ¾ teaspoon salt
  • 1 teaspoons mayo

For the Pumpkin Cheesecake Layer

  • 12 oz cream-cheese 1 & 1/2 packs
  • 15 oz 425 g or about 2 cups pumpkin puree
  • 1 cup 200 g granulated white sugar
  • 2 tablespoons 18 g all purpose flour
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg


  1. Preheat oven to 350F degrees. Line a 13x9 pan with parchment paper or spray with cooking spray.

Cheesecake mixture

  1. Make the cheesecake batter by first placing the pumpkin into a skillet and heating it for 8-10 minutes on medium heat. Make sure to stir constantly so it doesn't clump up.
  2. Beat the cream-cheese until nice and fluffy for about one minute. Add the pumpkin mixture when it has cooled down. Incorporate the eggs one at a time and then add the sugar, vanilla, flour, and spices. Keep mixing for another minute. set aside and begin the brownie mixture.

Brownie mixture

  1. start off by melting the butter, chocolate chips, and sugar. Remove from heat and add the coco powder, vanilla, eggs and flour. mix for a bit and add the oil, salt, flour, mayo and water. Stir the whole mixture with a wooden spoon until fully mixed.
  2. Pour the brownie mixture onto the pan and save about 1/4 cup of brownie mixture.
  3. Pour the cheesecake mixture on top of the brownie mixture.
  4. Take the leftover brownie mixture and drizzle it on top of the cheesecake layer and use a spoon or toothpick and create swirls on the upper layer.
  5. bake for 30 minutes and allow to cook on cooling rake. Enjoy!