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.
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
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
- Preheat oven to 350° degrees Fahrenheit.
- 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.
- Prepare the brownie batter according to package instructions. Pour the batter into the prepared pan and bake for 30-35 minutes.
- Remove from the oven and let it cool slightly.
- Reduce the oven temperature to 300°F.
Pumpkin Cheesecake Layer
- 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.
- 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.
- 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.
- 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
- Precut the cake into 8 or 16 pieces.
- 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.
- Refrigerate until ready to serve.
ESSENTIALS
for Creme Brulee Brownie Pumpkin Cheesecake Recipe
Creme Brûlée Brownie Pumpkin Cheesecake Recipe
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
DIRECTIONS:
Brownie layer
- Preheat oven to 350° degrees Fahrenheit.
- 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.
- Prepare the brownie batter according to package instructions. Pour the batter into the prepared pan and bake for 30-35 minutes.
- Remove from the oven and let it cool slightly.
- Reduce the oven temperature to 300°F.
Pumpkin Cheesecake layer
- 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.
- 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.
- 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.
- 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
- Precut the cake into 8 or 16 pieces.
- 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.
- Refrigerate until ready to serve.
RECIPE NOTES:
Pin it for later: Creme Brûlée Brownie Pumpkin Cheesecake
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, A Delightsome Life, Marilyn’s Treats, and The Sweet Sensations.
Jas
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Susan @ Culinary Envy
October 20, 2017 at 10:59 amYUM! You are combining 3 of my favorites in one dessert! Can I get one to go please! Pinned.
Jas
October 21, 2017 at 11:39 amShipping it out now, LOL! Thank you, Susan 😀
Mrs Shoes
October 20, 2017 at 3:03 pmI 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.
Jas
October 21, 2017 at 11:47 amTorching is totally optional, Mrs Shoes! It would taste just as same without it, although there wouldn’t be that nice crunch 😉
Ann
October 21, 2017 at 4:25 amI 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?
Jas
October 21, 2017 at 11:49 amPumpkin 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 😉
Kat (The Baking Explorer)
October 23, 2017 at 8:13 amI love how you’ve combined these desserts!
Jas
October 23, 2017 at 9:12 amThanks so much, Kat!
Carole @ From My Carolina Home
October 24, 2017 at 8:27 amOh, 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.
Jas
October 24, 2017 at 9:26 amThat’s why I bought it too, ha! It could be used as a weapon, LOL (only in self-defense). Thanks for stopping in, Carole!
Jenna Meon
October 24, 2017 at 9:06 amWow! 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!
Jas
October 24, 2017 at 9:23 amYou’re welcome, Jenna! Torches are also great to brown meringues or throw an indoor s’mores party 😉
Agness of Run Agness Run
October 25, 2017 at 4:56 pmYum! My mouth is watering right now after seeing your recipe! What kind of oil do you usually use, Jas?
Jas
October 25, 2017 at 9:34 pmHi, 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! 🙂
Sandra L Garth
October 26, 2017 at 1:21 pmOh-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.
Jas
October 26, 2017 at 8:04 pmI’m so happy you like it, Sandra! I need another life just to try all the cheesecakes I can think of, lol.
Sheri
October 26, 2017 at 2:57 pmThis 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!
Jas
October 26, 2017 at 8:05 pmThank you, Sheri!
Michele
October 26, 2017 at 9:42 pmI 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.
Jas
October 27, 2017 at 10:13 amThanks, Michele! I’m honored that you clicked on my recipe 🙂 This cake is incredibly good and I hope you give it a try!
Healthy World Cuisine
October 26, 2017 at 9:57 pmHi 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.
Jas
October 27, 2017 at 10:33 amHi there! I have to warn you – it’s pretty darn good, lol. Let me know how the challenge turned out! 🙂
Linda Feray
October 26, 2017 at 10:15 pmI am absolutely drooling! If I had the ingredients I’d make it now! It’s now on my list to make for christmas
Jas
October 27, 2017 at 10:35 amHi, Linda! It’s really delicious. I know my family will want this cake again this holiday. Thanks for stopping by 🙂
Jann Olson
October 26, 2017 at 11:57 pmWow! A perfect dessert for this time of year. Thanks for sharing with SYC.
hugs,
Jann
Jas
October 27, 2017 at 10:37 amThanks, Jann! It really is 🙂
Kathleen Rupp
October 27, 2017 at 5:55 amWOW 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!
Jas
October 27, 2017 at 10:38 amThanks, Kathleen! I’m so glad you like it 🙂
Debrashoppeno5
October 27, 2017 at 9:42 amThis elevates the pumpkin pie to a new level. Yummy.
Jas
October 27, 2017 at 10:38 amYes, it does 😉 Thaks for visiting, Debra!
Michelle Leslie
October 28, 2017 at 2:46 amOMW 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
Jas
October 28, 2017 at 12:09 pmHaha, you always crack me up! Just don’t go crazy with the blowtorch, lol!
Itzybellababy
October 29, 2017 at 10:00 amWOW- just when you thought pumpkin cheese cake couldn’t be MORE.. you made it MORE. Yum. Cannot wait to try this.
Jas
October 29, 2017 at 9:39 pmAw, I’m so happy you like it! 🙂 Thank you!
Kathleen - Bloggers Lifestyle
October 30, 2017 at 1:02 amThat looks and sound delicious xxxxx. Putting the cream on top is a top idea.
Kathleen
Blogger’s Pit Stop
Jas
October 30, 2017 at 11:31 amThanks, Kathleen! The crispy layer really complements the creaminess of the cake well 🙂
Miz Helen
October 30, 2017 at 10:05 amThis 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
Jas
October 30, 2017 at 3:30 pmMuch appreciated, Miz Helen!
Carrie @ Carrie's Home Cooking
October 31, 2017 at 7:15 pmI 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!
Jas
October 31, 2017 at 7:50 pmYay! 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! 🙂
Marilyn Lesniak
November 1, 2017 at 7:34 pmCongratulations! 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!
Jas
November 1, 2017 at 8:50 pmYay! Thanks, Marilyn, that’s a great note to come to after a long day 😀
Kerryanne
November 2, 2017 at 6:52 amThis 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!
Karren Haller
November 9, 2017 at 7:17 pmJas, your Cheesecake looks amazing and will be shared on Friday Features this week!!
Jas
November 9, 2017 at 9:46 pmI’m so happy you like it, Karren! Thanks for the feature. XO
Maureen
February 28, 2018 at 11:24 amI need this! I love pumpkin and cheesecake – just a superb combo! Going to the store for ingredients now!
Maureen | http://www.littlemisscasual.com
ParsiCuisine.com
November 2, 2018 at 10:17 amThis looks so yummy. I’d love to try this one out for the holiday season. Thanks for FiestaFriday.
Jas
November 3, 2018 at 9:44 pmThank you!
Anna- Confessions of Parenting
November 2, 2018 at 11:57 amWow, Thank you so much for sharing this delightful recipe. I can’t wait to try it!
Jas
November 3, 2018 at 9:44 pmThank you much, Anna! x
cookingwithauntjuju.com
November 2, 2018 at 1:44 pmFirst of all I love that scalloped “blue” plate and what a pleasant contrast with your cheesecake. You sold me with just how it looks and I’m sure it tastes good too! Thanks for coming to the party and sharing such a beautiful (but simple) dessert with Fiesta Friday.
Jas
November 3, 2018 at 9:47 pmThank you, Judi! This cake is always a hit with my family.:D
Lathiya
November 2, 2018 at 3:51 pmThe brulee brownie pumpkin Cheesecake sounds and looks fabulous..Three treats in one
Jas
November 3, 2018 at 9:50 pmI’m greedy like that, lol. One treat is boring 😉
Jhuls
November 3, 2018 at 7:48 amJas, this cake looks gorgeous!! I could use a slice right now! 😀 Thanks for sharing at Fiesta Friday party! x
Jas
November 3, 2018 at 9:52 pmThank you much, Jhuls! xx
passion fruit, paws and peonies
November 5, 2018 at 4:22 pmGosh I could tuck into that! It’s inspired to, with that crunchy sugar topping! xx Maria
Jas
November 6, 2018 at 7:53 pmHappy you feel that way, Maria! 😀 Thank you! ❤
Basement Bakehouse
November 6, 2018 at 3:23 pmYou had me at Creme brulee and won me at cheesecake! This looks mouthwateringly delicious and perfectly seasonal!
Jas
November 6, 2018 at 8:14 pmLOL! Not the healthiest dessert out there, but hey, we can indulge once in a while, right? 😉
Recipes Made Easy
November 8, 2018 at 8:43 amWhatr a lot of yumminess in one dessert recipe, sounds amazing. thank you for linking to #CookBlogShare
Jas
November 9, 2018 at 9:46 pmThank you so much, Jacqui! My family loved it!
firebirdwife
November 9, 2018 at 12:32 amWow, this looks amazing!! Thanks so much for sharing at the Friday at the Fire station link party! Have a great weekend!
Jen
Jas
November 9, 2018 at 9:36 pmSo happy you like it! 😀 Thank you! Wishing you a wonderful weekend as well.
marilyn1998
November 14, 2018 at 12:04 pmCongratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. Visit me at https://www.marilynstreats.com on thursday morning to see your feature! All hosts choose their own features from the comments left on their blog so be sure to return to my blog to see your feature. 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!
Jas
November 15, 2018 at 6:13 pmThank you, Marilyn, for the honor! xx
FABBY
November 14, 2018 at 10:11 pmThis looks so great and rich. Thank you for sharing the recipe with us.
Happy Thanksgiving.
Fabby
Jas
November 15, 2018 at 6:13 pmThank you, Fabby! 🙂