Pumpkin Cheesecake Brownies

There’s a moment after Thanksgiving dinner when you’d happily slip into cozy clothes and skip dessert to avoid the bloat—been there.

I wanted a yes that still felt good the next day, so I made these Protein Brownie Pumpkin Cheesecake Bars: a fudgy brownie base with a pumpkin-spice cheesecake layer that delivers high protein, lower sugar, and zero chalky vibes.

This better-for-you Thanksgiving dessert tastes like the real thing, bakes in one pan, and is totally family-friendly (and very mom-approved).

If you’re looking for a healthy pumpkin cheesecake bar that satisfies like a brownie and pairs perfectly with tomorrow’s coffee, this is it—say yes to dessert and still feel like you.

Brownie Layer

1 batch prepared HelloAmino Protein Brownie mix (prepared as per package)

Cheesecake Layer

1 pkg cream cheese, room temperature
1/4 cup HelloAmino Icing Mix or white sugar
1 tbsp cornstarch
1/4 cup canned pumpkin, room temperature
2 tbsp plain 2% Greek yogurt
1 tsp vanilla
1 tsp pumpkin pie spice
1 whole egg, room temperature

Preheat oven to 325. Line a 9x9 cake pan with parchment (don't skip this step for easier removal)

In a bowl, mix together cream cheese, HelloAmino Icing mix or sugar and cornstarch with a hand mixer until smooth (2 mins).
Add pumpkin, yogurt, vanilla and pumpkin spice and mix until combined.
Add the egg and mix until fully incorporated.

Add prepared HelloAmino brownie batter to the bottom of the pan and then top with cheesecake mixture.

Bake for 28-32 minutes until the centre has a slight jiggle. Let fully cool in the pan and then cover and refrigerate for at least 6 hours to fully set. Slice into 12 squares and enjoy. They freeze well!