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84% would make again

Pumpkin Cheesecake Brownie Bars

by Matthew Johnson


for 12 servings

  • 1 box brownie mix, prepared
  • 1 cup leftover chocolate candy (170 g), chopped
  • ½ cup heavy cream (120 mL), warm to the touch
  • 1 tablespoon gelatin
  • 24 oz cream cheese (680 g), softened
  • 1 cup sugar (200 g)
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 29 oz pumpkin puree (820 g)
  • chocolate syrup, to serve

Nutrition Info

Shop ingredients with
    Calories 553
    Fat 32g
    Carbs 60g
    Fiber 3g
    Sugar 46g
    Protein 7g

Estimated values based on one serving size.


  1. Preheat oven to 350˚F (180˚C).
  2. Prepare your favorite type of brownie batter or use a boxed variety.
  3. Transfer the batter to a greased 9x13-inch (23x33 cm) baking dish.
  4. Sprinkle in the chopped leftover candy and place in the oven to bake for 25 minutes or until cooked through. Let cool completely.
  5. To the warmed heavy cream, add a package of gelatin and allow it to bloom for 1-3 minutes.
  6. To a large bowl, add the cream cheese, sugar, pumpkin pie spice, vanilla extract, pumpkin puree, warm cream with gelatin. Stir to combine.
  7. Pour the mixture over the brownies and let cool in the refrigerator for at least 4 hours, or until set.
  8. Slice the brownies, drizzle with chocolate syrup, and serve.
  9. Enjoy!