Pumpkin Cheesecake Brownie Pie
Grab a fork and dive into the gooey layers of this Pumpkin Cheesecake Brownie Pie. It's a must-make recipe for fall parties.
Grab a fork and dive into the gooey layers of this Pumpkin Cheesecake Brownie Pie. It's a must-make recipe for fall parties.
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 2 tablespoons flour
- 1/2 teaspoon nutmeg
- 1/4 cup oil
- 3/4 cup pumpkin puree
- 1 tablespoon instant coffee
- 1 - 8 ounce package cream cheese softened
- 1 - 8 ounce container cool whip thawed
- 1 sheet refrigerated pie crust
- 1 brownie mix (18 oz.)
- Carbohydrate 7.36027749867941 g
- Cholesterol 0.816666666666667 mg
- Fat 18.2390350517355 g
- Fiber 1.53474169484774 g
- Protein 0.9044375 g
- Saturated Fat 2.47854542336537 g
- Serving Size 1 1 slice (66g)
- Sodium 1219.63533667544 mg
- Sugar 5.82553580383166 g
- Trans Fat 0.887878169149448 g
- Calories 194 calories
Step-by-step
- Preheat oven to 350 degrees.
- Roll out the refrigerated pie crust.
- Place the crust in a 10 inch glass pie plate.
- In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg.
- Beat until combined.
- Carefully spread in the bottom of the pie crust.
- Bake for 30 minutes.
- While the brownie layer is baking, beat the cream cheese, sugar, and vanilla until smooth.
- Add the egg and pumpkin and beat again.
- Slowly add in the cinnamon, nutmeg, and flour.
- When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer.
- Place back in the oven and bake another 25 minutes.
- Remove from the oven and set on a cooling rack.
- Let cool for an hour.
- Place in refrigerator and cool completely.
- Spread the Cool Whip on top and sprinkle with extra cinnamon if desired.
Ingredient weights and package sizes rarely reveal the physical footprint required to execute a multi-tiered dessert successfully. Standard metal pie pans conduct heat differently than the 10-inch glass pie plate specified here, which alters the bottom crust's browning rate. Glass absorbs thermal energy slowly and retains it longer, helping the refrigerated pastry crust crisp properly while the dense brownie layer bakes through at 350 degrees.
Managing Thermal Shifts and Textures
Staggering the bake times prevents the heavier pumpkin cheesecake batter from sinking into the soft, unbaked brownie mixture. The brownie base requires an initial 30 minutes in the oven to set its structure before receiving the cream cheese and pumpkin topping for an additional 25 minutes. Allowing the assembled dessert to rest on a wire rack for one full hour at room temperature before refrigeration prevents condensation from pooling on the whipped topping.
- Ensure the cream cheese is fully softened to room temperature before mixing to prevent lumps in the pumpkin layer.
- Chill the baked pie thoroughly in the refrigerator until completely cold to help the whipped topping hold its shape when sliced.
- Substitute a standard 9-inch pie dish only if you monitor the initial brownie bake closely to avoid overflow.
