Pumpkin Cheesecake Brownies

Who doesn’t love a fudgy and gooey brownie or a smooth and silky cheesecake for dessert? Be it a happy occasion or chaotic circumstances just like current days, we all are looking for some joy and happiness through food. Therefore sharing some love and affection and presenting you with a combination of both the heavenly desserts in one.


  • For the Cheesecake
  • 115 gm Pureed Pumpkin, Homemade
  • 115 gm Milky Mist Cream Cheese
  • 2 Tbsp Sugar
  • 1 Large Egg
  • 1/2 Tsp Everest Dry Ginger Powder
  • 1/2 Tsp Ground Cinnamon
  • 1 Tsp Di Sano Olive Oil
  • For the Brownie
  • 100 gm Refined Flour
  • 230 gm Amul Dark Chocolate (55% Dark)
  • 100 gm Amul Butter, Salted
  • 1 Tsp Weikfield Baking Powder
  • 75 gm Castor Sugar
  • 75 gm Castor Sugar


Prep: 60 minutes
Cooking: 40 minutes

  1. Roughly cut the pumpkin in sizeable chunks. Sprinkle some cinnamon powder and roast them in some oil on low heat in a pan for a couple of minutes.
  2. Transfer them to a baking tray, sprinkle sugar and bake for another 20 mins at 180°C. Cool and smash them using a fork.
  3. Melt chocolate and butter together. Keep aside to cool.
  4. Sift all the dry ingredients – flour and baking powder & keep aside.
  5. In a mixing bowl, beat the softened cream cheese for a few minutes. Then add the pumpkin puree and whisk to remove any lumps until smooth.
  6. Now add sugar, whole egg and the ground spices. Whisk on high speed till light and fluffy. Keep aside.
  7. Beat whole eggs and sugar together till light and fluffy. Mix the cooled chocolate mixture.
  8. Add the dry ingredients to the chocolate and beaten egg mixture and fold in properly.
  9. Transfer into a greased baking pan and spread evenly. Top the chocolate batter with the pumpkin cheesecake mixture and spread evenly. Tap to remove the bubbles.
  10. Bake in a pre-heated oven @170°C for 40 mins.
  11. Let it cool and chill overnight in the fridge for the cheesecake to set firmly.
  12. Slice and enjoy with a hot shot of espresso or ice cream of your choice.



One may use canned pumpkin puree instead of homemade. Feel free to choose the chocolate of your choice for the brownies. Adjust sugar depending on the sweetness of the chocolate and your taste.