Menu

Pumpkin Cheesecake Fudge Brownies

  • Save Recipe
Pumpkin Cheesecake Fudge Brownies
  • Prep 25 min
  • Total 5 hr 0 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Your taste buds are about to do a happy dance, because this pumpkin cheesecake brownies recipe is the ultimate in decadence. The delightful dessert features all the very best flavors of creamy pumpkin cheesecake and fudgy brownies—with none of the fuss. Bake Betty Crocker™ Delights Supreme Triple Chunk Brownie Mix beneath a sweet layer of pumpkin cheesecake, then top with a smooth ganache and, of course, sprinkles (because everything tastes better with sprinkles). You’ll love adding these layered pumpkin cheesecake brownies to your holiday table!
Updated Oct 13, 2022

Ingredients

  • 1 box (17.8 oz) Betty Crocker™ Delights Supreme Triple Chunk Brownie Mix
  • Water, vegetable oil and egg called for on brownie mix box
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1 egg
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy whipping cream
  • 6 oz semisweet chocolate, chopped
  • Betty Crocker™ Fusion Sprinkles Harvest Mix, as desired

Steps

  • 1
    Heat oven to 350°F. Line 9-inch square pan with foil; spray bottom and sides of foil with cooking spray. Make brownie batter as directed on box. Spread in pan. Bake brownies 24 to 26 minutes or until brownies are set around sides and toothpick inserted in center comes out almost clean. Cool 10 minutes.
  • 2
    In medium bowl, beat cream cheese and pumpkin with electric mixer on low speed until blended. Beat in egg, sugar, cinnamon and nutmeg until well mixed. Gently pour and spread evenly over slightly cooled brownies.
  • 3
    Bake 25 to 30 minutes or until edges of pumpkin layer are set and center is nearly set. Cool completely, about 1 hour 30 minutes.
  • 4
    In medium microwavable bowl, microwave whipping cream uncovered on High 50 to 70 seconds or until hot but not boiling. Stir in chocolate until mixture is smooth; let stand 5 minutes to cool and thicken slightly.
  • 5
    Spread ganache topping evenly over fully cooled brownies in pan. Top with sprinkles. Refrigerate uncovered until set, about 2 hours. Using foil to lift, remove brownies from pan. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pumpkin cream cheese brownies are best enjoyed within 2 days of making.
  • tip 2
    Here's a tip for making these pumpkin cheesecake brownie bars: Make sure the cream cheese is completely softened before beating with pumpkin to ensure there are no lumps.
  • tip 3
    For neat squares, use a clean, sharp knife to cut into your cheesecake pumpkin brownies. Clean the knife after each cut.

Nutrition

330 Calories, 18g Total Fat, 3g Protein, 40g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Brownie
Calories
330
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
140mg
6%
Potassium
90mg
3%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
8%
Sugars
29g
Protein
3g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved