Flourless Pumpkin Cheesecake Brownies

The Recipe Rebel / Desserts

written by Ashley Fehr

5 from 1 vote

Prep Time 15 minutes mins

Total Time 50 minutes mins

Servings 24

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Last updated on June 8, 2020

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Fudgy flourless brownies topped with pumpkin cheesecake — a naturally gluten free treat that’s perfect for Thanksgiving or the holidays!

Flourless Pumpkin Cheesecake Brownies - The Recipe Rebel (2)

We went camping once during the summer with my family, and I took it as another great reason to try out some of the recipes from the Flourless cookbook. My brother in law was diagnosed with Celiac disease some time ago and I’ve really been trying to add some more gluten free baking to my repertoire.

The brownies from the cookbook caught my eye right away. And I have to say, they are by far the BEST brownies I’ve ever had.

Flourless Pumpkin Cheesecake Brownies - The Recipe Rebel (4)

Which is saying a lot because I already have a recipe on the blog for “Absolutely The Best Brownies Ever”, and I’m going to go ahead and admit I was wrong. Because the Double Chocolate Brownies from Flourless are THEE best brownies ever. And they just happen to have no flour!

I wanted to make a twist on the brownies that would be perfect for the upcoming holidays, and these Pumpkin Cheesecake Brownies are definitely that!

I have to confess, I’m not actually a big pumpkin lover.

You might notice that many (okay, all) of my pumpkin recipes have chocolate in them. It’s because pumpkin is not high on my list of favorite flavors. But the hubs loves pumpkin, and I love chocolate (and he loves chocolate), and when I combine the two, it turns out I actually don’t mind pumpkin that much.

Flourless Pumpkin Cheesecake Brownies - The Recipe Rebel (5)

The original brownie recipe is the first part of the recipe, so if you just want to make the best brownies you’ve ever had, you can omit the pumpkin cheesecake. But if you want the best Pumpkin Cheesecake Brownies you’ve ever had, then go for the whole deal!

* I actually don’t usually weigh my ingredients, but I did this time because the recipe included them. I’ve included both types of measurements below.

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written by Ashley Fehr

5 from 1 vote

Flourless Pumpkin Cheesecake Brownies: Fudgy flourless brownies topped with pumpkin cheesecake — a naturally gluten free treat that’s perfect for Thanksgiving or the holidays! www.thereciperebel.com

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Review

Prep Time 15 minutes mins

Ingredients

Brownie Base:

▢ 280 g good chocolate 1 &frac13; cup
▢ 310 g unsalted butter 1 cup
▢ 500 g packed brown sugar 3 cups
▢ 6 large eggs
▢ 100 g cocoa powder 1 cup
▢ 1/2 tsp salt
▢ 2 tsp vanilla

Cheesecake filling:

▢ 8 oz cream cheese 1 package
▢ 1 egg
▢ 1 tsp vanilla
▢ 1/2 cup pumpkin puree not pie filling
▢ 1/2 tsp cinnamon
▢ 1/3 cup sugar

Instructions

Preheat oven to 350 degrees F. Line a 9×13″ pan with tin foil and spray with non stick spray. Set aside.
In a large bowl, combine chocolate and butter. Microwave on high in 30 second intervals, stirring each time, until melted and smooth (don’t overcook!). Whisk in brown sugar until smooth and let cool slightly (about 10 minutes). Whisk in eggs, one at a time, until combined. Stir in cocoa powder, salt and vanilla until smooth. Pour ½ of batter into prepared pan.
With an electric mixer, beat cream cheese until smooth. Add in egg, vanilla, pumpkin and cinnamon and beat until smooth. Pour over batter in pan. Top with dollops of remaining brownie batter and swirl with a knife.
Bake for 30-40 minutes, until set (they may jiggle slightly, but cheesecake will be set and cooked on top). Cool completely and refrigerate until chilled before slicing and serving.

Nutrition Information

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Reader Interactions

Comments

Jeremy says
August 19, 2017 at 10:59 am
Is there any way to incorporate nutmeg into these? Thanks
Reply
See Also
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- Ashley Fehr says
  August 21, 2017 at 8:46 am
  I’m sure there is! I would just start with a small amount at first
  Reply
Deena says
November 20, 2016 at 7:59 pm
Hi, thank you for sharing this amazing recipe! I am hoping to make these for our thanksgiving dinner, are you able to provide recommended amounts for the ingredients listed in grams to either teaspoons/tablespoons or cups?
Thank you!!
Reply
- Deena says
  November 20, 2016 at 8:00 pm
  I’m sorry, I just noticed the conversions, thanks again for sharing this!
  Reply
  - Ashley Fehr says
    November 20, 2016 at 8:58 pm
    No problem! I hope you like them!
Sue says
November 5, 2016 at 3:41 pm
I made these brownies and they were fantastic. Crowd pleaser for everyone. The pumpkin taste is very subtle and not overpowering at all. I will mention that there is sugar listed in the ingredients for the cheesecake filling, but not mentioned in the instructions. I did add the sugar and it turned out perfectly.
Reply
- Ashley Fehr says
  November 5, 2016 at 7:19 pm
  Oh I’m so sorry about the confusion! I will add that in. I’m so happy to hear that you liked them!
  Reply
Jennifer says
November 29, 2015 at 9:56 am
How many of the six eggs go in the brownie part and how many go in the cheesecake part?
Reply
- Ashley Fehr says
  November 29, 2015 at 3:10 pm
  Sorry Jennifer that the recipe was a bit unclear — there are actually 7 eggs. 6 in the brownie, and 1 in the cheesecake. I’ve added headings in the recipe ingredients to make it easier to see!
  Reply
Deana H. says
November 22, 2015 at 2:41 pm
Looks delicious! What type of chocolate would you recommend? Would love to make these for thanksgiving.
Thanks!
Reply
- Ashley Fehr says
  November 22, 2015 at 3:10 pm
  I use good quality semisweet chocolate chips usually! I hope you enjoy them 🙂
  Reply
Shelby says
October 30, 2015 at 10:20 am
Beautiful recipe. Looks delicious! Do you think this would turn out well if I halved every ingredient to make a smaller batch?
Reply
- Ashley Fehr says
  October 30, 2015 at 12:49 pm
  Thanks Shelby! I’m sure that would work fine! I often halve recipes if I don’t want too many 🙂 Let me know how it works out!
  Reply
Jocelyn (Grandbaby cakes) says
October 5, 2015 at 12:34 pm
These brownies are sensational. I would love one right about now!
Reply
Arpita@ The Gastronomic Bong says
September 30, 2015 at 5:08 am
Wow, this cheesecake is PERFECT! Love that it is flourless.. Absolutely yummm! 🙂
Reply
Alyssa @ My Sequined Life says
September 29, 2015 at 10:45 pm
SO FUDGY!!! These are incredible, Ashley, and that swirl is perfect!
Reply
Mariah @ Mariah's Pleasing Plates says
September 29, 2015 at 10:05 pm
These brownies look AMAZING! Pumpkin and cheesecake are in my top favorites! Pinning for later 😉
Reply

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