Three Layer Pumpkin Cheesecake Brownies

"Three layers of deliciousness. Just try to resist."
-- @tastesoflizzyt
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  • Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 12-15

Recipe Card

For the Brownies


  • 1 (18 oz) box brownie mix
  • Other ingredients listed on the brownie mix box (such as egg, oil, and water)

For the Chocolate Ganache


  • 4 ounces semisweet baking chocolate
  • 4 ounces heavy cream

For the Pumpkin Cheesecake


  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 2-3 drops orange food coloring (optional)
  • 8 ounces heavy cream, whipped to stiff peaks


  • Step 1

    Preheat oven to 350℉. Line an 8" x 8" square pan with parchment paper, set aside.

  • Step 2

    Prepare the brownie mix according to the package directions (for cake-like brownies) together in a large bowl. Spread in the prepared pan and bake according to package directions until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.

  • Step 3

    While the brownies cool, make the ganache. In a microwaveable bowl, heat the heavy cream and butter for 30-60 seconds until butter is melted and the cream is warm to the touch, but not boiling hot. Add the chocolate, submerging it completely beneath the cream for 4-5 minutes, then stir well until combined. Set aside to cool.

  • Step 4

    In a large bowl, beat together the cream cheese and pumpkin until smooth. Add the brown sugar, vanilla, pumpkin pie spice, and salt and beat until thoroughly combined. Gently fold in the whipped cream and food coloring (if using).

  • Step 5

    Spread the cheesecake mixture on top of the cooled brownies, evenly smoothing the top with a spatula. Pour the cooled ganache over the pumpkin layer and spread it in an even layer. Chill in refrigerator for at least 2 hours before slicing into squares and serving.