Oh my goodness, let me tell you about my absolute favorite dessert for fall: the pumpkin cheesecake brownie pie! I’m a total dessert lover, and when the leaves start to turn and the air gets crisp, I just can’t resist whipping up this incredible treat. It’s like a cozy hug on a plate—imagine the creamy, spiced pumpkin cheesecake layered between rich, fudgy brownies. Trust me, it’s the perfect combination of flavors! This pie is not only a showstopper at gatherings, but it also brings that warm, nostalgic autumn feeling to your kitchen. Seriously, if you love pumpkin and chocolate, you’re in for a real treat with this recipe!
Ingredients List
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 cup chocolate chips
How to Prepare the Pumpkin Cheesecake Brownie Pie
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is super important because you want that lovely heat ready to work its magic.
- In a mixing bowl, combine the pumpkin puree, cream cheese, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Whisk it all together until it’s smooth and creamy. You want it to look like a silky pumpkin dream!
- In another bowl, mix the cocoa powder, flour, and melted butter. This is going to be your brownie base. Stir until everything’s nicely combined, and then fold in those chocolate chips. Oh wow, this is where it gets delicious!
- Now, take your pie dish and pour half of that brownie mixture into the bottom. Spread it out evenly, making sure every corner is covered. This will be the foundation of your dessert.
- Next, carefully spread the pumpkin cheesecake mixture over the brownie layer. Don’t worry if it doesn’t look perfect; it’s all going to come together beautifully in the oven!
- Finally, pour the remaining brownie mixture on top of the pumpkin layer. It’s okay if some pumpkin shows through—it just adds to the rustic charm!
- Bake your pie in the preheated oven for about 45 minutes. You’ll know it’s ready when the edges look set and the center is just slightly wobbly. Remember, it will firm up as it cools!
- Once it’s done, take it out of the oven and let it cool in the dish for a bit. After about 10-15 minutes, you can transfer it to the fridge to chill completely before serving. This step is key for achieving that perfect texture!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for those busy autumn days!
- Flavorful combination of pumpkin and chocolate that will have everyone asking for seconds.
- It’s a showstopper for fall gatherings, impressing friends and family with minimal effort.
- Rich, fudgy brownies pair perfectly with creamy pumpkin cheesecake for a delightful texture contrast.
- Great for meal prep—make it ahead of time and enjoy it throughout the week!
- This dessert captures all the cozy flavors of fall in every single bite.
Tips for Success
Alright, let’s make sure your pumpkin cheesecake brownie pie turns out absolutely perfect! Here are my tried-and-true tips to elevate your baking game:
- Use Quality Ingredients: Trust me, using fresh pumpkin puree and good-quality chocolate can make a world of difference in flavor. If you have the time, roast your own pumpkin for a richer taste!
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create that smooth, creamy texture and prevents lumps in your cheesecake layer.
- Don’t Overmix: When combining ingredients, mix just until everything is combined. Overmixing can lead to a denser texture, especially in the brownie layer.
- Baking Time Cues: Keep an eye on your pie during the last few minutes of baking. Every oven is different, so if it looks set around the edges but slightly jiggly in the center, it’s time to take it out—trust me, it will continue to firm up as it cools!
- Cooling Technique: Let your pie cool in the pan for about 10-15 minutes before transferring it to the fridge. This helps it hold its shape better and makes slicing easier later on.
- Serve Chilled: I highly recommend chilling your pie for at least a couple of hours before serving. The flavors meld beautifully, and that creamy pumpkin cheesecake layer becomes perfectly indulgent!
Follow these tips, and you’ll be well on your way to creating a dessert that’s not just a treat, but a highlight of your fall gatherings!
Storage & Reheating Instructions
After you’ve enjoyed your delicious pumpkin cheesecake brownie pie, you might find yourself with some leftovers—lucky you! Storing them properly is key to keeping that amazing flavor and texture intact. Here’s how to do it:
- Storing Leftovers: Allow the pie to cool completely at room temperature first. Then, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It’ll keep in the refrigerator for up to 5 days. Trust me, the flavors only get better as it sits!
- Freezing: If you want to save some for later, you can freeze individual slices! Wrap each slice in plastic wrap and then place them in a freezer-safe bag or container. They’ll stay fresh for up to 2 months. Just make sure to label them so you know what treasures await!
- Reheating: When you’re ready to enjoy your pie again, simply take a slice out of the fridge or freezer. If it’s frozen, let it thaw in the fridge overnight. For a warm treat, pop it in the microwave for about 20-30 seconds, or until it’s warmed through. You can also reheat it in the oven at 350°F (175°C) for about 10 minutes. Just keep an eye on it to make sure it doesn’t dry out!
- Serving Suggestions: Serve your pie chilled or warmed up, and don’t forget a dollop of whipped cream on top—it adds a lovely touch!
By following these storage and reheating tips, you’ll have the perfect indulgent treat ready whenever the craving strikes. Enjoy every last bite!
FAQ Section
Got questions? Don’t worry, I’ve got answers! Here are some common queries about this scrumptious pumpkin cheesecake brownie pie that might help you out:
Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin puree is a great option and saves you a lot of time. Just make sure you’re using 100% pure pumpkin, not pumpkin pie filling, for the best flavor!
What if I don’t have cream cheese?
No problem! You can substitute with mascarpone cheese or even Greek yogurt for a lighter version. Just keep in mind that it may change the texture a bit.
Can I make this gluten-free?
Yes! Simply swap the all-purpose flour with a gluten-free flour blend. I recommend using one that contains xanthan gum for the best results!
How do I know when my pie is done baking?
You’ll want to look for set edges with a slightly jiggly center. If it looks set around the edges but still has a little wobble in the middle, it’s perfect! Remember, it’ll continue to firm up as it cools.
Can I add nuts to the brownie layer?
Definitely! Chopped walnuts or pecans would be a delicious addition. Just fold them into the brownie mixture before layering.
How should I serve this pie?
I love serving it chilled with a dollop of whipped cream on top. It’s also delicious with a drizzle of caramel sauce or a sprinkle of chocolate shavings—so decadent!
Can I make this ahead of time?
Yes! This pie is perfect for making a day or two in advance. Just store it in the fridge, and it’ll be ready to impress your guests when you are!
What’s the best way to store leftovers?
Keep any leftovers covered in the fridge for up to 5 days. If you want to save some for later, freeze individual slices wrapped tightly. They’ll be a delightful treat for another day!
Hopefully, these FAQs have cleared up any questions you might have had. If you have more, feel free to reach out—I’m here to help you make the best pumpkin cheesecake brownie pie ever!
Nutritional Information
Here’s the estimated nutritional breakdown for each slice of this scrumptious pumpkin cheesecake brownie pie. Keep in mind, these values are based on standard ingredients, so there might be slight variations depending on what you use:
- Calories: 300
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 20g
- Protein: 5g
These delicious slices pack a good balance of flavors and textures, making them a delightful indulgence without too much guilt! Enjoy every bite, knowing you’re treating yourself with something special!
Call to Action
I’d love to hear how your pumpkin cheesecake brownie pie turns out! Did you put your own twist on it? Maybe you added some extra spices or a fun topping? Please leave a comment below and share your experience—I can’t wait to read about it! And if you enjoyed this recipe, don’t forget to give it a rating. Your feedback really helps me create more delicious treats for all of us to enjoy!
If you think your friends or family would love this recipe, go ahead and share it on social media! Tag me so I can see your beautiful creations, and let’s spread the joy of baking together. Happy baking, my friends!
Z nadrukami
Pumpkin Cheesecake Brownie Pie: 7 Cozy Fall Delights
- Całkowity Czas: 1 hour 5 minutes
- Ustępować: 8 servings 1x
- Dieta: Wegańskie
Opis
A delicious blend of pumpkin cheesecake and brownie in a pie form.
Składniki
- 1 cup pumpkin puree
- 1 cup cream cheese
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup cocoa powder
- 1 cup flour
- 1/2 cup butter, melted
- 1 cup chocolate chips
Instrukcje
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, cream cheese, sugar, eggs, vanilla, cinnamon, and nutmeg until smooth.
- In another bowl, combine cocoa powder, flour, and melted butter.
- Add chocolate chips to the brownie mixture and stir well.
- Pour half of the brownie mixture into a pie dish.
- Spread the pumpkin cheesecake mixture over the brownie layer.
- Top with the remaining brownie mixture.
- Bake for 45 minutes or until set.
- Let cool before serving.
Uwagi
- Use fresh pumpkin puree for better flavor.
- Store leftovers in the refrigerator.
- Serve with whipped cream if desired.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 45 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 300
- Cukier: 20g
- Sód: 200mg
- Kwasy: 15g
- Nasycony tłuszcz: 8g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 40g
- Włókno: 3g
- Białko: 5g
- Cholesterol: 50mg
Słowa kluczowe: pumpkin cheesecake brownie pie
