Easy pumpkin cheesecake brownies
These pumpkin cheesecake brownies are like the love child between a brownie and a cheesecake. OMG. They're SO GOOD. If you've never tried pumpkin with chocolate, get ready to have your mind blown - the combination is pure nirvana.
Easy pumpkin cheesecake bars
These luscious pumpkin cheesecake bars took several tests to get just right, and now I can honestly say that they’re my very favorite brownie! Best of all, they're easy to make. The cheesecake topping gets whizzed up in a food processor in minutes, and the brownie batter gets mixed together in a single bowl. The brownie base is spread in a pan, and the cheesecake layer goes on top. The whole thing is then baked until set (taking about 30 minutes). Take note that while the batter comes together and bakes in under an hour, the brownies do need about an hour and a half of chilling time once they’re out of the oven.
Gluten free pumpkin cheesecake brownies
The brownie base is adapted from Alice Medrich’s Almond and Brown Rice Brownies from her book Flavor Flours (Artisan, 2014), which is my go-to brownie recipe—it’s perfectly rich and chocolatey, and you’ll love it whether or not you eat gluten. Almond flour and brown rice flour create a super tender and moist crumb, while melted dark chocolate provides loads of flavor. They're the perfect base for the silky pumpkin cheesecake topping.
How do you serve the pumpkin brownies?
These cheesecake brownies should be served chilled, like cheesecake. They're perfect for school parties and casual get togethers (hello Halloween!). However, they're also a fabulous finale to a special occasion meal (they'd be perfect for Thanksgiving!!). Arrange the bars on dessert plates and serve them with forks. Then wait for the applause.
Tips for making this recipe:
- If you don't own a mini food processor you can make the cheesecake topping using hand beaters instead (beat well until smooth).
- You'll need an 8x8-inch baking pan for this recipe. I prefer using a metal pan, which allows for sharp corners.
- If the pumpkin layer appears wet on top after chilling, gently blot it with paper towels.
- These bars are meant to be served chilled. You can cut them into small squares and serve them in paper cups, or serve them on dessert plates with forks (my favorite method!).
Other pumpkin treats to try:
- Pumpkin Pound Cake with Bourbon Cream Cheese Glaze
- Crustless Pumpkin Pie Custards
- Pumpkin Spice Breakfast Cookies
Get the recipe!
Gluten Free Pumpkin Cheesecake Brownies
Ingredients
Pumpkin cheesecake batter
- 4 ounces cream cheese, softened
- ½ cup (122 g) pumpkin puree
- 1 large egg
- 2 tablespoons (25 g) packed light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Pinch salt
Brownie batter
- 4 ounces bittersweet chocolate, preferably 60% cocoa content, finely chopped
- 4 tablespoons unsalted butter, cut into pieces
- ½ cup (110 g) natural cane sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 2 large eggs
- ½ cup (55 g) almond flour
- ⅓ cup (40 g) brown rice flour
Instructions
- Preheat the oven to 325˚F. Line an 8x8-inch baking pan with foil, with a 1-2-inch overhang (you’ll use this to pull out the brownies later). Spray the foil with cooking spray, or brush with it with oil.
- For the pumpkin cheesecake batter, in a mini food processor, combine all of the ingredients and blend, stopping and scraping once or twice, until smooth. Set aside.
- For the brownie batter, place the chocolate and butter in a large heatproof bowl set over a pot of simmering water (the water shouldn’t be touching the bottom of the bowl). Stir often until the butter and chocolate are melted and smooth.
- Remove the bowl from the heat, and whisk in the sugar, vanilla and salt. Let cool until lukewarm. Whisk in the eggs. Add the almond flour and brown rice flour, and mix until completely incorporated. Scrape the batter into the prepared pan and spread it in an even layer. Pour the pumpkin mixture over top, and tilt the pan to spread it evenly. Using a spatula, gently nudge the pumpkin batter into the corners so that it’s in an even layer.
- Bake 30 minutes, turning the pan halfway through, or until set—the top should look matte and there should be small cracks around the edges (a toothpick inserted in the center will not come out clean). Let cool in the pan on a rack (about 30 minutes), then refrigerate, uncovered, until chilled, about 1 hour. Once the pan is chilled, cover it with plastic wrap then pop it back in the fridge until you’re ready to serve (the brownies can be refrigerated for up to 3 days).
- Gripping the foil, remove the brownies from the pan. Cut the brownies into squares and serve!
Notes
- If you don't own a mini food processor you can make the cheesecake topping using hand beaters instead (beat well until smooth).
- You'll need an 8x8-inch baking pan for this recipe. I prefer using a metal pan, which allows for sharp corners.
- If the pumpkin layer appears wet on top after chilling, gently blot it with paper towels.
- These bars are meant to be served chilled. You can cut them into small squares and serve them in paper cups, or serve them on dessert plates with forks (my favorite method!).
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dee says
Hello — want try to try these but need a substitution for chocolate in brownie base or different cake like base for these? Chocolate allergies at this end and we are GF too. Thank you much.
Nicki Sizemore says
Hi there! The brownies are pretty critical to this recipe and unfortunately I don't have another solution that I've tested (it's a bit tricky, as the pumpkin cheesecake layer needs to cook at the same rate as the bottom layer). May I point you in another direction? If you're looking for a pumpkin dessert, you could try these crustless pumpkin custards or this pumpkin pound cake!
Amanda Amadei says
These look amazing!!! I want to bring them to a school party, but, unfortunately, we can’t bring anything containing nuts or nut flour. Do you have a recommendation for a substitute for the almond flour that won’t change the flavor too much?
Thanks!