Pumpkin Cheesecake Brownie Bars are topped with a pumpkin no-bake cheesecake then finished off with whipped topping and mini chocolate chips. This is an easy fall must-have!
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Pumpkin Cheesecake Brownie Bars

Pumpkin Cheesecake Brownie Bars are topped with a pumpkin no-bake cheesecake then finished off with whipped topping and mini chocolate chips. This is an easy fall must-have!
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 15
Author Sandra McCollum

Ingredients

  • 1 boxed brownie mix prepared according to package directions

No Bake Pumpkin Cheesecake:

  • 1 cup canned pumpkin
  • 12 ounces cream cheese softened
  • 1/2 cup sugar
  • 1/4 cup butter softened
  • 2 cups Cool Whip homemade or store-bought
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • Toppings
  • mini chocolate chips
  • whipped topping homemade or store-bought

Instructions

  • Bake brownies according to package directions.
  • Cool brownies completely.
  • Once brownies have cooled, make cheesecake topping.
  • In a large mixing bowl beat together cream cheese, sugar, butter, canned pumpkin, cinnamon, nutmeg, and cloves until well combined.
  • Gently fold in Cool Whip until completely mixed in.
  • Spread cheesecake mixture over the cooled brownies. Set in the fridge for 2-3 hours or until set.
  • Slice and serve. I add a dollop of whipped topping and mini chocolate chips. Festive & delicious.