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This pumpkin cheesecake brownie pie is the dessert you need when you can't decide between pumpkin pie and CHOCOLATE! recipe via itsybitsykitchen.com #pumpkin #chocolate #Thanksgiving

Pumpkin Cheesecake Brownie Pie

This pumpkin cheesecake brownie pie is the dessert you need when you can't decide between pumpkin pie and CHOCOLATE!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10
Author Kelsie

Ingredients

Pumpkin cheesecake:

  • 6 ounces cream cheese at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 1 large egg yolk
  • 1 tablespoon + 2 teaspoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground ginger

Brownie pie:

  • single pie crust for a deep dish pie
  • 1 18-ounce box brownie mix + ingredients to make them
  • hot fudge sauce for serving

Instructions

  1. Pumpkin cheesecake:
  2. Combine the cream cheese and sugar in a medium mixing bowl and beat with an electric mixer on low speed until very creamy. Add the pumpkin, egg yolk, flour, and spices and beat again until well combined. Place in refrigerator until ready to use.
  3. Brownies:
  4. Preheat the oven to 350 degrees.
  5. Roll your pie crust into a 13-inch (or so) circle and gently transfer to a 9-inch deep dish pie plate. Trim the excess and crimp the edges.
  6. Mix brownies according to the directions on the box. Pour 2/3 of the batter into the prepared pan and smooth the top with a spatula. Smooth the pumpkin cheesecake mixture into an even layer over the top. Dollop with remaining brownie batter and swirl the brownie and pumpkin layers with a knife, ensuring you don’t go so deep that you nick the crust.
  7. Bake 50 to 60 minutes, until a toothpick inserted into the center comes out with just a few crumbs. Cool completely, then slice into wedges and serve with hot fudge sauce.