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Pumpkin Cheesecake Brownie Pie

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Make a Pumpkin Cheesecake Brownie Pie and watch everyone smile as they cut into the layers. A gooey brownie bottom with creamy pumpkin cheesecake makes the perfect fall dessert.

A white plate with a slice of Pumpkin Cheesecake Brownie Pie on it and the pie plate behind it

Do you ever bake a dessert that gives you that happy, dance for joy kind of feelings? You know the dessert that gives you butterflies every time you open the fridge to stare at it while it is chilling because you know it is going to taste so good.

Quite honestly, this layered pumpkin pie is going to give you those feelings in your stomach because you will not be able to stop looking at it.

You will keep opening the refrigerator door just to stare at it again and again. And bite after bite will disappear into your mouth when you cut that first piece!!!

A white plate with a slice of pumpkin cheesecake brownie pie and a candy corn pumpkin on it

I’m on a roll making all kinds of pumpkin goodness right now.

Recently I made a Salted Caramel Pumpkin Latte, this Pumpkin Potato Corn Chowder, and a batch of Homemade Pumpkin Butter. Then I got the idea for this pumpkin cheesecake pie. What???  There was pumpkin left in the fridge, so I didn’t want to be wasteful.

I literally begged my husband to take this brownie pie to work with him after I made it. I could NOT be trusted around a decadent, gooey pie like this!!

It was everything a fall pie should be.

A bite of pumpkin cheesecake brownie pie on a fork showing the layers of goodness

You are going to want to make this fall brownie pie soon. Like this weekend soon!! Or just put it on your Thanksgiving Day pie list, but I highly recommend making it sooner!

Have you looked at those layers? Even your thighs are begging you to make this one.

How to make a Pumpkin Cheesecake Brownie Pie:

Crust – Unroll a refrigerated pie crust and place it in a deep dish pie plate. You can also use a homemade pie crust if you prefer.

Brownies – Mix a box brownie mix with oil, water, instant coffee, and an egg. Spread in bottom of pie crust and bake.

Pumpkin Cheesecake – Beat cream cheese and sugar until creamy. Add vanilla, spices, egg, flour, and pumpkin puree and beat again. Spread gently on top of baked brownie layer and bake again.

Cool Whip – Once the pie has cooled, spread whipped topping on top of the pie and sprinkle with cinnamon. You can also use Homemade Whipped Cream or Chai Whipped Cream in place of the store bought topping.

A white plate with a slice of pumpkin cheesecake brownie pie on it and the rest of the pie behind it

More pumpkin cheesecake recipes:

A white plate with a piece of pumpkin cheesecake brownie pie on it and the rest of the pie behind it

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Yield: 12 slices

Pumpkin Cheesecake Brownie Pie

Pumpkin Cheesecake Brownie Pie

Make a Pumpkin Cheesecake Brownie Pie and watch everyone smile as they cut into the layers. A gooey brownie bottom with creamy pumpkin cheesecake makes the perfect fall dessert.

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 refrigerated pie crust
  • 1 (for a 9x13 pan) brownie mix
  • 1/4 cup oil
  • 1/4 cup water
  • 1 Tablespoon instant coffee granules, optional
  • 2 large eggs
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 Tablespoons all purpose flour
  • 3/4 cup pumpkin puree
  • 1 (8 ounce) container Cool Whip, thawed

Instructions

  1. Preheat oven to 350 degrees. Roll out the refrigerated pie crust. Place the crust in a 9.5 inch deep dish pie plate. Refrigerate until ready to fill.
  2. In a mixing bowl, combine the brownie mix, oil, water, instant coffee, and 1 egg. Beat until combined. Carefully spread in the bottom of the pie crust. Bake for 30 minutes.
  3. While the brownie layer is baking, beat the cream cheese, sugar, and vanilla until smooth. Add the egg and pumpkin and beat again. Slowly add in the cinnamon, nutmeg, and flour.
  4. When the brownie layer is finished baking, remove it from the oven and carefully spread the cheesecake batter on top of the brownie layer. Place pie back in the oven and bake another 25 minutes.
  5. Remove from the oven and set on a cooling rack. Let cool on counter for an hour. Place in refrigerator and cool completely.
  6. Spread Cool Whip on top and sprinkle with extra cinnamon, if desired.

Notes

  • If you do not like mocha flavored brownies, feel free to leave out the instant coffee.
  • Don't like Cool Whip? Use this Homemade Whipped Cream instead.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 158Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 33mgSodium: 81mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 2g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Pie & Ice Cream
Two pictures of pumpkin cheesecake brownie pie collaged together with a brown text box

 

*The post for Pumpkin Cheesecake Brownie Pie was first published October 12, 2012. The post and pictures were updated and republished October 15, 2020.

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Comments

  1. Winnie says

    You’re right, just looking at these photos and I get jumpy feelings in my stomach.
    These brownies look scrumptious and they’re screaming my name!!

    Reply

  2. Alyssa says

    I get the same way when I see a cop car. Every morning on my way to work the cops sit in the same place and I always slow way down and everyone ends up passing me. This pie looks amazing!! I wish I could grab a piece through the screen!

    Reply

  5. Vanessa says

    That pie looks amazing! Too bad we can’t sample through the computer…that could be dangerous. Speaking of dangerous…I’m glad I’m not the only one who gets like that when a cop pulls up behind me. I always do the same as you, and straighten my posture and tighten my grip on the wheel. lol.

    Reply

  14. Julie @ Table for Two says

    My heart always skips a beat when i see police cars! even if i’m doing nothing wrong, lol..i just hate them!! cause they always have some dumb excuse if they come after you. my heart is skipping a beat now staring at this cheesecake brownie pie!! delicious!!

    Reply

  19. Lisa {Sweet 2 Eat Baking} says

    Oh my, this looks soooo good. Digging that brownie layer and the cheesecake layer too.

    And yes! I do the exact same when I just happen to look in my rearview mirror and see the police behind me too. First thing I do is look at my speed. I normally then switch my car onto cruise control at the speed limit so I know I won’t end up going over too. Haha.

    -Lisa.
    Sweet 2 Eat Baking

    Reply

  20. Dorothy @ Crazy for Crust says

    Oh my goodness Jocelyn, where has this pie been all my life? To. Die. For. Totally pinned, totally making it. And I HATE when a cop is behind me. Or when I realize one is hiding behind the bushes as I drive past. Jitters, every time!!!

    Reply

  21. Erin says

    Ha! I do the same when I see a police car – immediately check my speedometer. Your pie looks heavenly. I’ve seen a lot of pumpkin cheesecake in blogland right now but none with an amazing brownie layer in it. So going to make this. Thanks!

    Reply

  22. Elaine says

    This pie is out of this world. I could not be trusted with it because it would be gone in 24 hours! And I’m right there with you…love my Cool Whip with a side of pie 🙂

    Reply

  24. Mariel says

    Holy cow, that looks heavenly. Pumpkin…brownies…stop!! I would love to have you stop by ‘Or so she says…’ today and share some of your great ideas with my readers! The ‘Your Great Idea’ link party runs every Sat through Tuesday. Hope to see you there! http://www.oneshetwoshe.com

    * Also, starting tommorrow, we’ve got a great giveaway going on with over $500 in prizes!

    Reply

    • Jocelyn says

      You can leave out the coffee and it won’t affect it at all. The coffee in it just helps deepen the chocolate flavor!!!

      Reply

  39. Jessica says

    I’ve got to try this! I love making cheesecakes! I have made a chocolate chip brownie cheesecake before and it was oh so good and rich, now I must try this too! thanks!

    Reply

  40. Maury says

    I made this tonight and let me just say it was AMAZING!!! I will def be making this again- would be a perfect dish to push you over the edge on Thanksgiving- decadent!!!! Thank you so much for the recipe!!!

    Reply

    • Jocelyn says

      I am so excited to hear that you made it and loved it so much! It is definitely a perfect end to a Thanksgiving dinner!!!

      Reply

      • Bonnie says

        I just made this and my pie tin was overflowing before even putting any cool whip. Did I miss a note that said only use part of the brownie mix?? 🙁

        Reply

        • Jocelyn says

          No, you didn’t miss anything. Did you follow my brownie instructions? You do NOT want to follow the box instructions because it is different. Also, what size is your pie tin? I used a glass pie plate that was 10 inches just like the recipe calls for. Anything smaller and it won’t fit. Also, it will seem like it is full when the brownie comes out of the oven, and you will wonder how the cheesecake will fit, but as long as you followed the directions exactly it will work. I hope you enjoy it!

          Reply

  45. Lysa says

    I just got a shock of sweetness by looking at these pictures. This pie looks so extremely gorgeous and delicious – I am flashed by this recipe!

    Reply

  47. Kristine says

    Just wondering, with the bake time between the brownies and then again with the cheesecake
    if it make the brownie layer overcooked?

    Reply

  49. Ramona says

    Sorry, I don’t know ANY really good cooks or bakers who would use “plastic” cool whip in a quality recipe…. I don’t believe in store bought crusts, box mixes, or anything less than pure whipping cream and real butter.

    Reply

  50. Sharon S. says

    Hi Jocelyn,

    I hate to be a nay-sayer, but in this case, I will. Why do you cut shapes from the second pie crust to put onto the first crust when they will be covered and unseen? Why not just double the recipe and make two pies? That will be my plan when I make this for Thanksgiving. Other than that, this pie looks amazing, and I can’t wait to try it!

    Reply

    • Jocelyn Brubaker says

      Bring on any constructive comments for sure! I guess my thinking was that you would really see them after the pie was done. It was done for look, but didn’t work out quite like I planned. I still added it to the recipe if someone wanted to do it and use less Cool Whip! Your idea of two pies makes more sense though 🙂

      Reply

  51. Lori says

    Can you tell me what brand of brownie mix you use? There are so many different brands, each with a different flavor…some are dark chocolate fudge, some are milk chocolate. I want to use the same one you use!

    Reply

  54. Shannon says

    I’m not a big cool whip person, how do you think this would be with fresh whipped cream put on top right before serving? Or I’m trying to think if there is another alternative to cool whip. Thanks!!

    Reply

    • Jocelyn Brubaker says

      Fresh whipped cream would be fine, but you would have to make it and serve it with the pie right away. I don’t think you would want to top the pie with it and store it that way in the refrigerator though.

      Reply

  55. Theresa Johnson says

    I am a little confused on the recipe. I see in step #3 it says add egg, pumpkin and cream but I don’t see any cream listed in the ingredients. Should there be cream listed in the ingredients?
    Thank you.

    Reply

  58. Bee says

    Now this is a pumpkin pie I could sink my spoon into! Forget the other version-this has my name on it! Pinning for sure!

    Reply

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