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!
Servings 15
Ingredients
- 1 boxed brownie mix prepared according to package directions
No Bake Pumpkin Cheesecake:
- 1 cup canned pumpkin
- 12 ounces cream cheese softened
- ½ cup granulated sugar
- ¼ cup butter softened
- 2 cups Cool Whip homemade or store-bought
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ 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.
