Cookie Brownie Apple Pumpkin Banana Cheesecake Dessert

Introduction

You’re baking eight different components into one pan here: cookie dough, brownie batter, apple pie filling, pumpkin pie filling, banana bread batter, cheesecake, and a graham-cracker-lined s’mores section. The one-hour bake and sectioned assembly make it a project, but the result is a party-style dessert you can slice into small squares so everyone gets a mix of textures in one batch.

Recipe Details

• Prep Time: 2 hours
• Cook Time: 1 hour
• Total Time: 3 hours
• Servings: 20

Ingredients

Cookie dough

• 1¼ sticks (150 g) butter, softened
• ½ cup (90 g) light brown sugar
• ½ cup (90 g) golden superfine sugar
• 1 US large / UK standard egg
• 1 teaspoon vanilla extract
• 2 cups (240 g) all-purpose flour, more if needed
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups (180 g) chocolate chips
• 1 small bag (approximately ⅓ cup / 40 g) M&Ms

S’mores

• 115 g chocolate
• 1 cup (60 g) mini marshmallows

Brownie batter

• 1 package (15 oz / 425 g) brownie mix
• 1 egg
• 3 tablespoons (40 ml) vegetable oil
• 2½ tablespoons (37.5 ml) water

Apple pie filling

• 1 ea. (approximately 260 g) Bramley or green cooking apple
• 4 tablespoons golden superfine sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon all-purpose flour

Pumpkin pie filling

• 1 egg
• ¼ cup (55 g) superfine sugar
• ¼ cup (45 g) light brown sugar
• 1 cup (250 g) pumpkin purée
• ⅓ cup (80 ml) heavy cream
• 1 teaspoon vanilla extract
• 1 heaped teaspoon mixed spice

Banana bread batter

• ½ stick (60 g) butter, softened
• ⅓ cup (70 g) sugar
• 1 egg
• ½ cup (70 g) self-rising flour
• 1 teaspoon baking powder
• 1 banana, mashed

Cheesecake filling

• 125 g mascarpone
• 1¼ cup (300 g) cream cheese
• 1 egg
• 1 egg yolk
• 4 tablespoons all-purpose flour
• ½ cup (110 g) superfine sugar

Assembly

• 8 graham crackers
• 2 sheets shortcrust pastry

Instructions

Cookie dough

1. Combine the butter and sugar in a mixing bowl and cream until fluffy and very light.
2. Add the egg and vanilla, and beat in.
3. Fold in the flour, salt and baking soda. This should form a soft dough that is not sticky to the touch.
4. Mix in the chocolate chips, folding well to distribute.
5. Divide the dough equally into two bowls.
6. In one bowl, mix in the M&Ms.
7. Set aside both the doughs.

Brownie batter

1. Combine the brownie mix with egg, oil and water. This should form a very thick batter that is only slightly softer than cookie dough. Set aside.

Apple pie filling

1. Line a baking sheet with paper towels.
2. Core and roughly chop the apple and transfer to the prepared baking sheet and fold the towel in half. Set aside for 1 hour.
3. Combine the sugar, cinnamon and flour in a bowl.
4. Add the apple, and mix using your hands to coat. Set aside.

Pumpkin pie filling

1. Combine the egg and sugar in a mixing bowl by whisking until smooth.
2. Mix in other ingredients until smooth. Set aside.

Banana bread batter

1. Cream the butter and sugar until soft and fluffy.
2. Combine in other ingredients until smooth. Set aside.

Cheesecake filling

1. Combine all ingredients until smooth. Set aside.

Assembly

1. Preheat the oven to 150°C (302°F).
2. Cut baking paper into a rectangle the size of your baking pan. Use a pencil and ruler to divide the paper into 8 equal sections-halved length-wise and quartered width-wise, as in the layout diagram. Annotate the sections as described in the diagram.
3. Grease the baking pan and line with the annotated paper.
4. Shape both cookie doughs into rectangles measuring 4½×6½ inches (11.5×16.5 cm). Align the doughs with their respective sections.
5. Break the graham crackers into smaller rectangles. Place them, on edge, along the borders of the s’mores section, pressing them against the cookie doughs for support. You are essentially making walls to hold in the s’mores section.
6. Place two graham crackers on the bottom of the s’mores section to create the base. Distribute the chocolate on top, then sprinkle with the marshmallows.
7. Spread brownie batter over its respective section. It should be stiff enough to hold its shape. Using your wet hands or a spatula, gently press the right wall of batter to correctly align it with the right wall of the M&Ms cookie dough.
8. If necessary, press the pastry dough sheets together so that they are big enough to cover both the pumpkin pie and apple pie sections of the pan. Press the dough over the right side of pan so that it covers these two sections and goes up three of the walls. Trim away any overhang as necessary.
9. Use a long strip of dough, stood on edge, to create a wall between the pie section and the rest of the pan. Press to seal it with the existing dough. In a similar fashion, use another strip of pastry to create a wall between the pumpkin and apple sections so the fillings don’t combine. Press to seal.
10. Spread the apple pie and pumpkin pie fillings in their respective sections.
11. Create graham cracker walls around the cheesecake section, and line the bottom with graham crackers. Spread the cheesecake filling over top.
12. Spread the banana bread batter in the last remaining section.
13. Bake for an hour in the preheated oven. Transfer to a wire rack and leave to cool completely.
14. Slice into 32 squares (4 along the longer sides, 8 along the smaller sides).

Variations

• Swap the 115 g chocolate in the s’mores section for dark chocolate if you want that section less sweet and more pronounced against the marshmallows.
• Replace the 1 small bag (approximately ⅓ cup / 40 g) M&Ms with the same volume of chocolate chips if you want a more even cookie texture without the candy shell crunch.
• Use all cream cheese in place of the 125 g mascarpone in the cheesecake filling for a firmer, slightly tangier cheesecake section.
• Replace the Bramley or green cooking apple with another tart baking apple if needed; you’ll keep the sharper fruit flavor that balances the sweeter brownie, cookie, and cheesecake sections.
• Use ready-rolled pie dough in place of the 2 sheets shortcrust pastry if that’s what you have; the pie sections will still hold, though the finish may be a little less crumbly and more flaky.

Tips for Success

• Don’t skip the 1-hour rest for the chopped apple on paper towels; removing excess moisture helps keep the apple and pastry sections from turning wet.
• Keep the brownie batter thick as directed. If it seems loose, double-check your measuring, because it needs enough structure to stay inside its section.
• Press and seal the shortcrust pastry walls firmly where they meet the base and dividers so the pumpkin and apple fillings stay separate during baking.
• Use room-temperature mascarpone, cream cheese, and butter where possible so the cookie dough, banana batter, and cheesecake filling mix smooth instead of lumpy.
• Cool the pan completely before slicing into 32 squares; the cheesecake and s’mores sections need that time to set or they will drag when cut.

Storage and Reheating

Store the cooled dessert in an airtight container in the fridge for up to 4 days. If you need to stack slices, separate layers with parchment so the marshmallow and cheesecake sections don’t stick.

You can freeze individual squares in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before serving; the pastry and graham crackers will soften somewhat after freezing.

For reheating, use a 300°F / 150°C oven for 8–10 minutes on a parchment-lined tray to warm the cookie, brownie, and pastry sections without making the cheesecake section runny. Avoid the microwave unless you only want a brief chill taken off, since it softens the marshmallows and can make the different sections heat unevenly.

FAQ

Can you make this a day ahead?

Yes. Bake it, cool it completely, then refrigerate overnight and slice the next day for cleaner pieces.

What size pan should you use?

You need a pan large enough to divide into 8 equal sections and fit the 4½×6½ inch cookie rectangles as directed. A rectangular pan with straight sides works better than a round or angled pan because the section walls stay in place.

Can you use all cream cheese instead of mascarpone?

Yes. The cheesecake section will be slightly tangier and a bit firmer, but it will still bake and slice well.

Can you make a gluten-free version?

Only with multiple swaps: you’d need a gluten-free brownie mix, gluten-free all-purpose flour, gluten-free graham crackers, and a gluten-free pastry dough. The texture will vary a bit, especially in the cookie and pie sections.