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Pumpkin Cheesecake Brownie Bars

Pumpkin Cheesecake Bars combine seasonal flavors to make the best pumpkin dessert. A gorgeous, smooth pumpkin cheesecake layer bakes on top of a dense, rich brownie base. Speckled with chocolate chips, these decadent cheesecake brownies are the perfect autumnal dessert.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 35 mins
Servings: 12 large squares
Calories: 496 kcal
Course: Dessert
Cuisine: American

Ingredients

Brownie Base
  • 4 oz. bittersweet baking chocolate 70% cocoa
  • 1 cup milk chocolate chips
  • 6 tablespoons unsalted butter
  • 3 eggs
  • ¾ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
Pumpkin Cheesecake
  • 8 oz. cream cheese softened
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 1 ½ cups powdered sugar
  • ½ teaspoon ground cinnamon
  • ½ cup dark or bittersweet chocolate chips

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line a 9x13" baking dish with parchment paper, and spritz with nonstick baking spray. Set aside.
  2. Make the Brownie Base
  3. Measure the baking chocolate, chocolate chips and butter into a medium-sized glass bowl. Heat in the microwave for 10-15 second increments to melt, stirring after each round of heating, until the mixture is melted and smooth. Set aside.
  4. In another (large) bowl, add the eggs, sugar and vanilla. Using a hand mixer, beat until the mixture is creamy and light. If the chocolate mixture is still hot, add a drizzle of it to the egg mixture to temper the eggs, and stir vigorously. Once tempered, pour the rest of the chocolate into the egg mixture, mixing until combined.
  5. Measure in the flour and salt, and using the hand mixer, mix until combined. It will be dense.
  6. Pour the brownie base mixture into the prepared baking dish and spread with a rubber spatula until an even layer on the bottom of the pan. Set aside.
  7. Make the Pumpkin Cheesecake
  8. In another bowl, blend the cream cheese and pumpkin together using the hand mixer. Mix until light and fluffy.
  9. Add the eggs, mixing until combined. Drizzle in the slightly cooled, melted butter, and stir until incorporated.
  10. When the mixture is smooth, measure in the cinnamon and powdered sugar, mixing on the lowest setting until the ingredients are well-mixed.
  11. Pour this cheesecake layer on top of the brownie mixture in the pan.
  12. Sprinkle chocolate chips on top of cheesecake layer. Sprinkle with cinnamon, if desired.
  13. Bake for 45 to 50 minutes, or until the cheesecake is set.
  14. Let cool for 30 minutes, then slice into individual bars and enjoy warm or cold!

Notes

  • A note on chocolate: You can easily use bittersweet or semisweet chocolate chips in this recipe if dark chocolate chips aren't your jam.
  • To store these cheesecake bars, place the completely cooled bars in a covered food storage container and store in the fridge for a few days.

Nutrition Information

Serving 1bar Calories 496kcal (25%) Carbohydrates 51g (17%) Protein 9g (18%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 10g Cholesterol 120mg (40%) Sodium 171mg (7%) Fiber 4g (16%) Sugar 35g (70%)

Nutrition Facts

Serving: 12large squares

Amount Per Serving

Calories 496

% Daily Value*

Serving 1bar
Calories 496kcal 25%
Carbohydrates 51g 17%
Protein 9g 18%
Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 10g 59%
Cholesterol 120mg 40%
Sodium 171mg 7%
Fiber 4g 16%
Sugar 35g 70%

* Percent Daily Values are based on a 2,000 calorie diet.