Pumpkin Cheesecake Brownies - Kraft Recipes Top
Comida Kraft
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Pumpkin Cheesecake Brownies

Prep Time
Total Time

16 servings

Q: What's better than a moist, pumpkin-and-coffee-flavor brownie layer under a pumpkin cheesecake layer? A: Pecans on top.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Reserve 2 Tbsp. nuts. Add coffee to water measure listed on brownie package; stir until dissolved. Use to prepare brownie batter with oil and eggs as directed on package; stir in remaining nuts. Pour into 13x9-inch pan sprayed with cooking spray.
  • Place cream cheese in microwaveable bowl. Microwave on HIGH 1 min.; whisk until creamy. Blend in eggs, sugar, pumpkin and spice; pour over brownie batter. Sprinkle with reserved nuts.
  • Bake 40 min. or until center is almost set; cool completely. Refrigerate 4 hours before cutting to serve. Keep refrigerated.

Size Wise

Sweets can be a part of a balanced diet but remember to keep tabs on portions.

How to Freeze

Place cooled brownies in freezer container and freeze up to 1 month. Thaw in refrigerator before serving.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 400
Total fat 23g
Saturated fat 8g
Cholesterol 90mg
Sodium 220mg
Carbohydrate 44g
Dietary fiber 1g
Sugars 34g
Protein 5g
% Daily Value
Vitamin A 45 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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