Brownie Pumpkin No-Bake Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 12
Brownie Pumpkin Cheesecake Recipe Type : Dessert Author: Stacey Martin Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 8
  • Brownie base...
  • 1½ cups granulated sugar
  • ¾ cup butter
  • 2 tbsp water
  • 2 eggs
  • 2 tsp vanilla extract
  • 1⅓ cups all-purpose flour
  • ¾ cup cocoa powder
  • ½ tsp baking powder
  • Cheesecake top...
  • 1 8 oz block of cream cheese
  • 1 cup powdered sugar
  • 1 cup whipped cream
  • 1 cup pumpkin puree
  • Drizzle Chocolate for Garnish
  1. BROWNIE base...
  2. In a mixer, mix sugar, butter and water.
  3. Add in eggs and vanilla.
  4. Combine flour, cocoa and baking powder in a medium bowl and stir into butter mixture.
  5. Spread into a greased 10" round cake spring pan.
  6. Bake in a preheated 350 F. oven for 30 minutes or until wood toothpick inserted into the centre comes out slightly sticky.
  7. Cool completely.
  8. Cheesecake topping...
  9. Place the softened block of cream cheese in the mixer with the powdered sugar and pumpkin pure, whip until creamy and blended. Add 1 cup of prepared whipped cream into the mixture and fold in with a spatula until mixed.
  10. Remove the frozen pan of brownie base from the freezer and pour cheesecake filling onto the top. Place into the freezer for 3-4 hours or overnight.
  11. Remove from the freezer and remove the spring pan. Garnish with melted chocolate.
  12. Cut into slices and serve cold. If you let sit at room temperature for too long, the cheesecake with become soft.
Recipe by This Lil Piglet at