Creme Brûlée Brownie Pumpkin Cheesecake

Creme Brulee Brownie Pumpkin Cheesecake | All that's Jas
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Are you ready to shake things up a bit?  It’s time to think outside the box and “Jas” up your dessert repertoire with this absolutely amazing creme brulee brownie pumpkin cheesecake. The fudgy, gooey brownie bottom with a layer of creamy pumpkin cheesecake topped with crispy, caramelized sugar is sinfully good.

A slice of Creme Brulee Brownie Pumpkin Cheesecake with a dollop of whipped cream is absolutely amazing.

Do you usually follow a path or create your own trail no matter what you do? Have your choices made your life more interesting? Just for fun, take this quiz and find out.

 

Making life interesting doesn’t mean cheating on your husband or quitting your job on a whim and backpacking through Europe (although that would be awesome – the backpacking, not the cheating), but making innocent choices just to spice up a boring day. For example, do you serve the same ol’ pumpkin pie every Thanksgiving or do you like to switch it up?

 

I’m always looking for new ways to make an old favorite more interesting (the food, not the husband) and combining two desserts in one is always a winner, especially if one is a cheesecake. My family gobbled this one last Thanksgiving so I might make it again this year.  I mean, there’s nothing to dislike: brownies, pumpkin, creme brûlée cheesecake, oh my! It sure shares the spotlight with this perfect turkey roast.

 

In addition, I’ll make another dessert just so it’s not boring. Do you have ideas of what two desserts to combine? I’d love to hear it, so drop me a line in the comments. If you’re looking for ideas, here are some other cheesecake fusions I’ve come up with in the past.

 

At holidays we all put a little extra effort in menu planning, so save this recipe and serve it to your family. It will knock their socks off because it’s anything but boring!

 

Disclaimer: This post may contain some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission which helps keep my blog up and running (and my cheesecake addiction) but it won’t cost you a penny more)! Click here to read my full disclosure policy.

 

Creme Brulee Brownie Pumpkin Cheesecake Recipe

The fudgy, gooey #brownie bottom with a layer of creamy #pumpkin #cheesecake topped with crispy, caramelized sugar in this creme brulee brownie pumpkin cheesecake is sinfully good. Click To Tweet

 

Brownie bottom, pumpkin cheesecake with creme brulee topping.

 

INGREDIENTS:

Brownie layer:

  • 1 package fudge brownie mix (I used Double Fudge by Duncan Hines)
  • 1 egg
  • 1/3 cup water
  • 1/3 cup oil

Pumpkin Cheesecake layer

  • 3 (8 oz. each) packages cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 2 teaspoons cornstarch (aka cornflower to the British English speaking friends)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • ¾ teaspoon pumpkin spice
  • 3 eggs

Brûlée topping

  • 1/4 cup caster sugar (fine sugar)

 

~ Free Tip ~

Serve the cheesecake slices with a dollop of whipped cream sprinkled with a pinch of nutmeg or cinnamon.

 

DIRECTIONS:

Brownie Layer

  1. Preheat oven to 350° degrees Fahrenheit.
  2. Grease bottom and sides of a 9-inch springform pan with 3-inch sides. Place the pan on a baking sheet to catch any leakage.
  3. Prepare the brownie batter according to package instructions. Pour the batter into the prepared pan and bake for 30-35 minutes.
  4. Remove from the oven and let it cool slightly.
  5. Reduce the oven temperature to 300°F.

Pumpkin Cheesecake Layer

  1. Using an electric mixer beat the cream cheese and sugar together until creamy and smooth. Mix in the pumpkin puree, cornstarch, vanilla extract, salt, and pumpkin spice. Add eggs, one at a time, beating after each addition until just combined. Do not overbeat the batter.
  2. Pour the mixture on top of slightly cooled brownie layer. Bake until the cheesecake is set but still slightly jiggly in the center, about 50-60 minutes.
  3. Remove the pan from the oven and immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  4. Place the cheesecake on a cooling rack to cool completely in the pan. Cover and refrigerate overnight or for at least four hours.

Brûlée Topping

  1. Precut the cake into 8 or 16 pieces.
  2. On a heat-safe work surface, sprinkle the tops of each piece with sugar and melt with a kitchen torch until it turns a deep amber color. Alternatively, use a broiler to brown the sugar.
  3. Refrigerate until ready to serve.

 

baked pumpkin cheesecake with brownie crust

spreading caster sugar on the top of pumpkin cheesecake

Bruleed sugar on the brownie pumpkin cheesecake

 

ESSENTIALS

for Creme Brulee Brownie Pumpkin Cheesecake Recipe


 

4.88 from 8 votes
slice of brownie pumpkin creme brulee cheesecake
Print
Creme Brûlée Brownie Pumpkin Cheesecake Recipe
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 
This amazing creme brulee brownie pumpkin cheesecake with a fudgy brownie crust, creamy pumpkin cheesecake, and a crispy caramelized sugar top is absolutely sinful.
Course: Dessert
Cuisine: American
Servings: 10
Author: Jas
Ingredients
Brownie layer:
  • 1 package fudge brownie mix I used Double Fudge by Duncan Hines
  • 1 egg
  • 1/3 cup water
  • 1/3 cup oil
Pumpkin Cheesecake layer
  • 3 8 oz. each packages cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 2 teaspoons cornstarch aka cornflower to the British English speaking friends
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • ¾ teaspoon pumpkin spice
  • 3 eggs
Brûlée topping
  • 1/4 cup caster sugar fine sugar
Instructions
Brownie layer
  1. Preheat oven to 350° degrees Fahrenheit.
  2. Grease bottom and sides of a 9-inch springform pan with 3-inch sides. Place the pan on a baking sheet to catch any leakage.
  3. Prepare the brownie batter according to package instructions. Pour the batter into the prepared pan and bake for 30-35 minutes.
  4. Remove from the oven and let it cool slightly.
  5. Reduce the oven temperature to 300°F.
Pumpkin Cheesecake layer
  1. Using an electric mixer beat the cream cheese and sugar together until creamy and smooth. Mix in the pumpkin puree, cornstarch, vanilla extract, salt, and pumpkin spice. Add eggs, one at a time, beating after each addition until just combined. Do not overbeat the batter.
  2. Pour the mixture on top of slightly cooled brownie layer. Bake until the cheesecake is set but still slightly jiggly in the center, about 50-60 minutes.
  3. Remove the pan from the oven and immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  4. Place the cheesecake on a cooling rack to cool completely in the pan. Cover and refrigerate overnight or for at least four hours.
Brûlée topping
  1. Precut the cake into 8 or 16 pieces.
  2. On a heat-safe work surface, sprinkle the tops of each piece with sugar and melt with a kitchen torch until it turns a deep amber color. Alternatively, use a broiler to brown the sugar.
  3. Refrigerate until ready to serve.
Recipe Notes

~ Free Tip ~

Serve the cheesecake slices with a dollop of whipped cream sprinkled with a pinch of nutmeg or cinnamon.

Pin it for later: Creme Brûlée Brownie Pumpkin Cheesecake

This amazing creme brulee brownie pumpkin cheesecake recipe with a fudgy brownie crust, creamy pumpkin cheesecake and a crispy caramelized sugar top is absolutely sinful and perfect for Thanksgiving.

See this recipe featured on A Mama Tale, A Pinch of Joy, Tatertots & Jello, Reasons to Skip the Housework, Life Sew Savory, Southern Beauty Guide, Lori’s Culinary Creations, Jody Fitz, Carrie’s Home Cooking, Being a Wordsmith, Marilyn’s Treats, Sugar Spice and Family Life, Shabby Art Boutique, The Sits Girls, Oh My Heartsy Girl, and The Sweet Sensations.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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46 Comment

  1. Reply
    Susan @ Culinary Envy
    October 20, 2017 at 10:59 am

    YUM! You are combining 3 of my favorites in one dessert! Can I get one to go please! Pinned.

    1. Reply
      Jas
      October 21, 2017 at 11:39 am

      Shipping it out now, LOL! Thank you, Susan 😀

  2. Reply
    Mrs Shoes
    October 20, 2017 at 3:03 pm

    I was totally picturing this happening, the BLOWTORCH(!) when I remembered that Mr Shoes has expressly forbidden my use of his toys. Eh, it’s a little unwieldy anyhows. Probably be awesome without the torching too.

    1. Reply
      Jas
      October 21, 2017 at 11:47 am

      Torching is totally optional, Mrs Shoes! It would taste just as same without it, although there wouldn’t be that nice crunch 😉

  3. Reply
    Ann
    October 21, 2017 at 4:25 am

    I never really understood the taste or the glory of pumpkins but man! Your cheesecake looks too yummy! Can u send some over for a taste test?

    1. Reply
      Jas
      October 21, 2017 at 11:49 am

      Pumpkin and fall go hand in hand. I don’t enjoy it any other time of the year. This one is so delicious and you’re welcome to stop by anytime for a taste test 😉

  4. Reply
    Kat (The Baking Explorer)
    October 23, 2017 at 8:13 am

    I love how you’ve combined these desserts!

    1. Reply
      Jas
      October 23, 2017 at 9:12 am

      Thanks so much, Kat!

  5. Reply
    Carole @ From My Carolina Home
    October 24, 2017 at 8:27 am

    Oh, this looks wonderful, Thanksgiving worthy!! And every woman needs a kitchen blowtorch, LOL!! I have one and make creme brulee a few times a year.

    1. Reply
      Jas
      October 24, 2017 at 9:26 am

      That’s why I bought it too, ha! It could be used as a weapon, LOL (only in self-defense). Thanks for stopping in, Carole!

  6. Reply
    Jenna Meon
    October 24, 2017 at 9:06 am

    Wow! I recently got a kitchen torch and have been looking for ways to use it besides creme brûlée, this looks and sounds so fabulous! Thanks!

    1. Reply
      Jas
      October 24, 2017 at 9:23 am

      You’re welcome, Jenna! Torches are also great to brown meringues or throw an indoor s’mores party 😉

  7. Reply
    Agness of Run Agness Run
    October 25, 2017 at 4:56 pm

    Yum! My mouth is watering right now after seeing your recipe! What kind of oil do you usually use, Jas?

    1. Reply
      Jas
      October 25, 2017 at 9:34 pm

      Hi, Agness! I mostly used grapeseed oil and olive oil, although olive oil not for baking unless the recipe calls for it. You can use canola or vegetable oil for this recipe. Thanks for visiting! 🙂

  8. Reply
    Sandra L Garth
    October 26, 2017 at 1:21 pm

    Oh-my-Goodness!!! You share the most mouthwatering and beautiful desserts. This looks so good and I’m tempted to make it now. Keep ’em coming please. Thank you so much for sharing with us at Celebrate Your Story.

    1. Reply
      Jas
      October 26, 2017 at 8:04 pm

      I’m so happy you like it, Sandra! I need another life just to try all the cheesecakes I can think of, lol.

  9. Reply
    Sheri
    October 26, 2017 at 2:57 pm

    This looks amazing! Thanks so much for joining us at the To Grandma’s House We Go link party. Your link has been pinned! Please join us again next Wednesday! Cheers!

    1. Reply
      Jas
      October 26, 2017 at 8:05 pm

      Thank you, Sheri!

  10. Reply
    Michele
    October 26, 2017 at 9:42 pm

    I don’t usually click on recipe posts and I don’t love to cook. But seriously? Crème brule, cheesecake and pumpkin pie are my favorite desserts. Put them all together? Yum! This is something new to try for this fall.

    1. Reply
      Jas
      October 27, 2017 at 10:13 am

      Thanks, Michele! I’m honored that you clicked on my recipe 🙂 This cake is incredibly good and I hope you give it a try!

  11. Reply
    Healthy World Cuisine
    October 26, 2017 at 9:57 pm

    Hi there cheese cake addict! We are ready to take on the challenge to see if we make this lovely dessert how long it will last in our household. Im sure it will be less than 30 minutes and nothing but crumbs will be left.

    1. Reply
      Jas
      October 27, 2017 at 10:33 am

      Hi there! I have to warn you – it’s pretty darn good, lol. Let me know how the challenge turned out! 🙂

  12. Reply
    Linda Feray
    October 26, 2017 at 10:15 pm

    I am absolutely drooling! If I had the ingredients I’d make it now! It’s now on my list to make for christmas

    1. Reply
      Jas
      October 27, 2017 at 10:35 am

      Hi, Linda! It’s really delicious. I know my family will want this cake again this holiday. Thanks for stopping by 🙂

  13. Reply
    Jann Olson
    October 26, 2017 at 11:57 pm

    Wow! A perfect dessert for this time of year. Thanks for sharing with SYC.
    hugs,
    Jann

    1. Reply
      Jas
      October 27, 2017 at 10:37 am

      Thanks, Jann! It really is 🙂

  14. Reply
    Kathleen Rupp
    October 27, 2017 at 5:55 am

    WOW amazing! I host thanksgiving for the entire fam so I am pinning this one:) Thanks so much for sharing. Saw your recipe through the Grace at home party!

    1. Reply
      Jas
      October 27, 2017 at 10:38 am

      Thanks, Kathleen! I’m so glad you like it 🙂

  15. Reply
    Debrashoppeno5
    October 27, 2017 at 9:42 am

    This elevates the pumpkin pie to a new level. Yummy.

    1. Reply
      Jas
      October 27, 2017 at 10:38 am

      Yes, it does 😉 Thaks for visiting, Debra!

  16. Reply
    Michelle Leslie
    October 28, 2017 at 2:46 am

    OMW Jas, you did it again. What an amazing combination of yummy stuff. This must taste like heaven. I wonder if I could convince my daughter to make this for us this weekend. I’ll do the blow torch thing. That sounds like fun

    1. Reply
      Jas
      October 28, 2017 at 12:09 pm

      Haha, you always crack me up! Just don’t go crazy with the blowtorch, lol!

  17. Reply
    Itzybellababy
    October 29, 2017 at 10:00 am

    WOW- just when you thought pumpkin cheese cake couldn’t be MORE.. you made it MORE. Yum. Cannot wait to try this.

    1. Reply
      Jas
      October 29, 2017 at 9:39 pm

      Aw, I’m so happy you like it! 🙂 Thank you!

  18. Reply
    Kathleen - Bloggers Lifestyle
    October 30, 2017 at 1:02 am

    That looks and sound delicious xxxxx. Putting the cream on top is a top idea.

    Kathleen
    Blogger’s Pit Stop

    1. Reply
      Jas
      October 30, 2017 at 11:31 am

      Thanks, Kathleen! The crispy layer really complements the creaminess of the cake well 🙂

  19. Reply
    Miz Helen
    October 30, 2017 at 10:05 am

    This is a delicious combination of Brulee and Brownie, we will love this recipe of decadence! Thanks so much for sharing your post with us at Full Plate Thursday! Have a great week and come back to see us real soon!
    Miz Helen

    1. Reply
      Jas
      October 30, 2017 at 3:30 pm

      Much appreciated, Miz Helen!

  20. Reply
    Carrie @ Carrie's Home Cooking
    October 31, 2017 at 7:15 pm

    I made this for this evening’s Halloween get-together! I am positive everyone will love it! You will be featured tomorrow morning when the new Whisk It Wednesday link party starts. Thank you for sharing with us!

    1. Reply
      Jas
      October 31, 2017 at 7:50 pm

      Yay! I love that you made it, Carrie! Hope it was a success with your guests as it was with mine! Let me know and thanks for the feature! 🙂

  21. Reply
    Marilyn Lesniak
    November 1, 2017 at 7:34 pm

    Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. Visit me at https://www.marilynstreats.com on Wednesday evening and to see your feature and grab your badge! All hosts choose their own features from the comments left on their blog so be sure to return to my blog for your badge. I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

    1. Reply
      Jas
      November 1, 2017 at 8:50 pm

      Yay! Thanks, Marilyn, that’s a great note to come to after a long day 😀

  22. Reply
    Kerryanne
    November 2, 2017 at 6:52 am

    This recipe sounds and looks amazing Jas. Thank you for linking up at my Create, Bake, Grow & Gather party this week. I’m delighted to be featuring it at the party on Friday and pinning too!

  23. Reply
    Karren Haller
    November 9, 2017 at 7:17 pm

    Jas, your Cheesecake looks amazing and will be shared on Friday Features this week!!

    1. Reply
      Jas
      November 9, 2017 at 9:46 pm

      I’m so happy you like it, Karren! Thanks for the feature. XO

  24. Reply
    Maureen
    February 28, 2018 at 11:24 am

    I need this! I love pumpkin and cheesecake – just a superb combo! Going to the store for ingredients now!

    Maureen | http://www.littlemisscasual.com

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)