Inside BruCrew Life

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Pumpkin Cheesecake Brownie Pie

By - 93 Comments

Looking for a delicious new treat to celebrate fall coming?  Make a Pumpkin Cheesecake Brownie Pie and watch everyone smile as they cut into the gooey layers.

Pumpkin Cheesecake Brownie Pie - layers of gooey brownie, pumpkin cheesecake, and Cool Whip make this a must make recipe for fall.
Why is it that you get so nervous when you realize a police car is right behind you?

The other day I was driving along and I happened to look in my rear view mirror, and there was a police car following right behind me.

Every single time that happens, my heart drops into my stomach, and I instantly look at my speedometer to make sure I’m not speeding. I hadn’t gone through a red light that day, and I wasn’t trying to text and drive. So was I so jumpy?

I did the same thing another day when we went past the park, and sure enough in the turn around was a cop car.

My eyes dropped right to my speed. This time I was going about 10 over. I thought for sure I was going to be busted. Butterflies were making my stomach all jittery! And of course, the kids were in the van with me.

Thank goodness, no red lights and sirens came after me.


Pumpkin Cheesecake Brownie Pie - 3 layers of fall goodness in one delicious pie. You need to add this to your fall baking list for sure!

Quite honestly, this pie is going to give you the same jumpy 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!!!

So, apparently I lied the other day when I said I was on the downward slope of pumpkin baking goodness.

Because then I made a Salted Caramel Pumpkin Latte, this Pumpkin Potato Corn Chowder, and then this Pumpkin Cheesecake Brownie 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 pie like this!!

It was everything a fall pie should be.

Pumpkin Cheesecake Brownie Pie - three layers of gooey goodness make this pie a must make recipe this fall.
Pumpkin Cheesecake Brownie Pie

Deep rich mocha brownie layer that is so ooey and gooey and so wrong, but oh so right.

Pumpkin cheesecake that tastes like pumpkin pie with a light cheesecake twist.

Cool Whip, you can’t forget the fluffy, white goodness on a pie like this. I like my Cool Whip with a side of pie.  LOL!

You are going to want to make this one soon. Like this weekend soon. Or just put it on your Thanksgiving day pie list, but I really think you will want to make it before that.

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

Pumpkin Cheesecake Brownie Pie - layers of pumpkin cheesecake, gooey brownie, and Cool Whip makes this pie recipe a hit with everyone. Awesome fall recipe!

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Yield: 12 slices

Pumpkin Cheesecake Brownie Pie

Pumpkin Cheesecake Brownie Pie
Grab a fork and dive into the gooey layers of this Pumpkin Cheesecake Brownie Pie. It's a must make recipe for fall parties.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 sheet refrigerated pie crust
  • 1 brownie mix
  • 1/4 cup oil
  • 1/4 cup water
  • 1 Tablespoon instant coffee, optional
  • 2 eggs
  • 1 - 8 ounce package cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 Tablespoons 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.
  2. In a mixing bowl, combine the brownie mix, oil, water, coffee, and one 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, remove from the oven and carefully spread the cheesecake on top of the brownie layer. Place back in the oven and bake another 25 minutes.
  5. Remove from the oven and set on a cooling rack. Let cool for an hour. Place in refrigerator and cool completely.
  6. Spread the 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.

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© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Pie & Ice Cream

More fun ways to enjoy pumpkin this fall:

Pumpkin Cheesecake Brownie Pie - layers of gooey brownie, pumpkin cheesecake, and Cool Whip makes this pie an awesome recipe. Great dessert for fall parties!

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Comments

  1. Winnie says

    October 12, 2012 at 9:29 AM

    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

    October 12, 2012 at 12:28 PM

    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

    October 12, 2012 at 1:44 PM

    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

    October 13, 2012 at 1:16 AM

    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

    October 13, 2012 at 11:17 PM

    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

    October 14, 2012 at 2:48 AM

    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

    October 14, 2012 at 5:05 AM

    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

    October 14, 2012 at 3:07 PM

    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

    October 14, 2012 at 5:39 PM

    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

      October 24, 2012 at 2:07 PM

      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

    October 24, 2012 at 1:41 PM

    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

    October 25, 2012 at 2:06 AM

    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

      October 25, 2012 at 12:56 PM

      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

        October 11, 2017 at 9:57 PM

        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

          October 12, 2017 at 7:32 AM

          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

    August 6, 2013 at 10:20 AM

    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

    August 21, 2013 at 2:43 PM

    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

    September 26, 2013 at 1:11 PM

    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

    October 2, 2013 at 3:43 PM

    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

      October 2, 2013 at 6:14 PM

      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

    October 4, 2013 at 11:49 PM

    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

    November 25, 2013 at 12:52 PM

    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

      November 25, 2013 at 1:05 PM

      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

    September 17, 2014 at 2:38 PM

    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

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