Description
A rich and creamy pumpkin cheesecake brownie pie with a chocolatey crust.
Ingredients
Scale
- 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