Oh my goodness, let me tell you about this *pumpkin cheesecake brownie pie*! It’s a dream come true for anyone who loves the cozy flavors of fall. Just imagine that rich, creamy pumpkin cheesecake layered on top of a chocolatey brownie crust. It’s like having the best of both worlds in every bite! I can’t even count how many times I’ve baked this for gatherings, and it never fails to impress. Friends and family can’t get enough—each slice is a delightful surprise that combines the warm spices of pumpkin with that fudgy texture of brownies. Trust me, once you try it, you’ll want to make it over and over again. So, grab your apron, and let’s dive into this delicious adventure together!
Ingredients List
Gathering the right ingredients is key to making the perfect *pumpkin cheesecake brownie pie*. Here’s what you’ll need:
- 1 cup graham cracker crumbs: This will form the base of your pie, adding a nice crunch.
- 1/4 cup unsweetened cocoa powder: For that rich chocolate flavor in the crust that pairs beautifully with pumpkin.
- 1/2 cup melted butter: This binds the crust together and adds a lovely richness.
- 1 cup cream cheese, softened: The star of the cheesecake layer, it gives that creamy texture we love.
- 1 cup pumpkin puree: Use the good stuff—this is where the pumpkin magic happens!
- 1 cup sugar: Sweetness to balance the flavors and enhance the cheesecake.
- 2 large eggs: These help set the filling and give it that perfect custardy consistency.
- 1 teaspoon vanilla extract: A splash of this adds depth to the flavor.
- 1 teaspoon ground cinnamon: Classic fall spice—don’t skip this one!
- 1/2 teaspoon ground nutmeg: For that warm, cozy note that complements the pumpkin.
- 1/4 teaspoon salt: Just a pinch to enhance all the sweet flavors!
Make sure to have everything ready, and let’s get started on this delicious creation!
How to Prepare Pumpkin Cheesecake Brownie Pie
Alright, let’s get into the nitty-gritty of making this *pumpkin cheesecake brownie pie*! It might seem a bit daunting at first, but I promise you it’s easier than it looks. Just follow these steps, and you’ll be well on your way to a delicious dessert that everyone will rave about!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This ensures your pie bakes evenly.
- In a mixing bowl, combine the graham cracker crumbs, cocoa powder, and melted butter. Stir until everything is well mixed—it should resemble wet sand. Then, press this mixture firmly into the bottom of a pie dish to form your crust. Make sure it’s nice and compact!
- In another bowl, beat the softened cream cheese until it’s smooth and creamy. This is where the magic happens, so take your time!
- Next, add in the pumpkin puree, sugar, eggs, and vanilla extract. Mix everything together until it’s beautifully combined. You want a lovely, smooth filling.
- Now, stir in the ground cinnamon, nutmeg, and salt. These spices will bring that cozy fall flavor to your pie.
- Pour the pumpkin mixture over your prepared crust, spreading it out evenly. It should look absolutely divine!
- Pop the pie into your preheated oven and bake for 45-50 minutes. You’ll know it’s done when the edges are set, and the center has a slight jiggle.
- Once it’s out of the oven, let it cool completely before slicing. This helps it set even more!
And there you have it, your very own *pumpkin cheesecake brownie pie*. It’s time to savor the deliciousness!
Why You’ll Love This Recipe
There are so many reasons to adore this *pumpkin cheesecake brownie pie*! Here’s why it’s a must-try:
- Decadent Layers: You get the rich, creamy cheesecake layered on a fudgy brownie crust—what’s not to love?
- Perfect for Fall: The warm spices of cinnamon and nutmeg give it that cozy, autumnal vibe that’s perfect for any gathering.
- Crowd-Pleaser: Everyone will be asking for the recipe! It’s a showstopper that’s guaranteed to impress your friends and family.
- Simple Preparation: With straightforward steps, even novice bakers can create this stunning dessert without any stress.
- Versatile Enjoyment: Serve it plain, or add a dollop of whipped cream for an extra touch of indulgence—either way, it’s heavenly!
Trust me, once you take that first bite, you’ll be hooked!
Tips for Success
To make sure your *pumpkin cheesecake brownie pie* turns out absolutely perfect, here are a few pro tips I swear by:
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create that smooth, creamy texture without lumps.
- Don’t Overmix: While you want everything combined nicely, be careful not to overmix the pumpkin filling. This keeps it light and fluffy!
- Check for Doneness: Keep an eye on your pie as it bakes! The edges should be set, but the center can still have a slight jiggle—it will firm up as it cools.
- Cool Completely: Allow your pie to cool completely before slicing. This not only makes serving easier but also helps the flavors meld beautifully.
- Chill for the Best Flavor: For the ultimate experience, chill the pie in the refrigerator for a few hours or overnight. It’s even more delicious when served cold!
Follow these simple tips, and you’ll be well on your way to pumpkin pie perfection!
Nutritional Information
Let’s talk about the nutritional details of this *pumpkin cheesecake brownie pie*! Just a friendly heads-up, these values are estimates, but they give you a good idea of what you’re indulging in:
- Serving Size: 1 slice
- Calories: 300
- Fat: 15g
- Protein: 4g
- Carbohydrates: 35g
- Sugar: 20g
- Sodium: 200mg
- Fiber: 2g
Enjoy every bite, knowing you’re treating yourself to something delicious!
FAQ Section
Got questions about making this *pumpkin cheesecake brownie pie*? I’ve got you covered! Here are some of the most common queries I get:
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin until smooth. It’ll add a lovely fresh flavor!
What’s the best way to store leftovers?
Keep any leftover pie in an airtight container in the fridge. It’s best enjoyed chilled, so make sure to let it cool completely before covering!
Can I freeze this pie?
Yes, you can! Just wrap it tightly in plastic wrap and foil before freezing. Thaw it in the fridge overnight before serving. It’s just as delicious!
How can I tell when the pie is done?
Look for the edges to be set with a slight jiggle in the center. It’ll firm up as it cools, so don’t worry if it seems a bit soft!
Can I add chocolate chips to the filling?
Oh, definitely! Adding chocolate chips will take the flavor up a notch. Just fold them in before pouring the filling over the crust!
With these tips in mind, you’ll be well-prepared to bake the perfect *pumpkin cheesecake brownie pie* every time!
Storage & Reheating Instructions
Storing your *pumpkin cheesecake brownie pie* properly is key to keeping it delicious for days! Once it’s completely cooled, cover the pie tightly with plastic wrap or transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to a week—just make sure to keep it chilled to maintain that creamy texture!
If you’re looking to enjoy it later, you can also freeze the pie. Wrap it well in plastic wrap, then in aluminum foil to prevent freezer burn. It can be frozen for up to two months. When you’re ready to indulge, simply thaw it overnight in the fridge. No need to reheat—this pie is divine served cold, and all the flavors will have melded beautifully!
Serving Suggestions
Now that you’ve baked your *pumpkin cheesecake brownie pie*, let’s talk about how to serve it up! I love to add a dollop of freshly whipped cream on top for that extra touch of creaminess—it just elevates the pie to another level! You could also sprinkle some chocolate shavings or a dusting of cinnamon for a beautiful presentation. If you’re feeling adventurous, serve it alongside a scoop of vanilla ice cream; that contrast of warm pie with cold ice cream is simply heavenly! Enjoy it with a warm cup of spiced chai or coffee for the ultimate cozy experience!
Print
Pumpkin Cheesecake Brownie Pie: 7 Layers of Delight
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy pumpkin cheesecake brownie pie with a chocolatey crust.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsweetened cocoa powder
- 1/2 cup melted butter
- 1 cup cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, cocoa powder, and melted butter. Press into the bottom of a pie dish.
- In another bowl, beat cream cheese until smooth.
- Add pumpkin puree, sugar, eggs, and vanilla. Mix until well combined.
- Stir in cinnamon, nutmeg, and salt.
- Pour pumpkin mixture over the crust in the pie dish.
- Bake for 45-50 minutes or until set.
- Let cool before slicing.
Notes
- Serve with whipped cream if desired.
- Store leftovers in the refrigerator.
- Best enjoyed chilled.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: pumpkin cheesecake brownie pie
