Easy Pumpkin Cheesecake Brownies are fudgy brownies swirled with a smooth pumpkin cheesecake to give you a delicious fall treat.
I just love a good brownie, whether it is frosted or not frosted, middle piece or end piece, all are so yummy! These have brownies, cheesecake and pumpkin for just a deliciously moist treat. When you want a dessert with fall tastes, this is a superb choice. It's also great for special occasions.
Try some of our other favorites, such as this Easy Pumpkin Bread, Chocolate Banana Split Cake or Southern Peach Cobbler.
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🥘 Ingredients for Brownies with Cheesecake Swirl
Brownie
- all purpose flour
- salt
- cocoa powder
- unsweetened chocolate, chopped
- unsalted butter, cubed
- granulated sugar
- eggs
- egg yolk
- oil (vegetable or canola)
- vanilla extract
Cheesecake Swirl
- cream cheese, softened
- egg
- pumpkin puree
- pumpkin spice
💭 Top Tips
- Make sure you use a can of pumpkin puree, NOT pumpkin pie mix.
- If you do not have pumpkin spice, you can make your own using 1 ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger.
- Swirl the top two layers using a toothpick, skewer or butter knife. Keep the knife's tip out of the bottom brownie base to keep it clean.
- Store these brownies in the refrigerator, in an airtight container for up to 4 days.
📖 How to make Pumpkin Cheesecake Brownies
- Preheat your oven to 350 degrees. Line an 8x8" or 9x9" baking pan with aluminum foil or parchment paper and lightly spray with nonstick cooking spray.
- In a medium bowl, whisk together flour, cocoa and salt.
- Using a large mixing bowl, beat eggs, egg yolk and sugar for about 1 minute.
- In small saucepan, over low heat, stir butter and unsweetened chocolate, about 4-5 minutes or until fully melted.
- Pour melted chocolate mixture into egg mixture, stirring to combine.
- Add vanilla extract, oil and stir.
- Spoon dry ingredients into wet ingredients and mix until just combined (no dry flour).
- Reserve ½ cup of brownie batter for the top. Pour the rest of batter into the prepared pan.
- Gather cheesecake swirl ingredients. Beat softened cream cheese, pumpkin puree, sugar, egg and pumpkin spice in a medium bowl.
- Spread cream cheese over the top of brownie.
- Place dollops of the reserved brownie mix over the top of cream cheese. Using a skewer, knife or toothpick, create swirls but do not touch the bottom of pan. Bake 40-45 minutes or until toothpick tests clean. Completely cool before cutting and serving. Enjoy!
📋 Pumpkin Cheesecake Brownies Recipe
Pumpkin Cheesecake Brownies are fudgy brownies swirled with a smooth pumpkin cheesecake to give you a delicious fall treat.
Ingredients
Brownie
- ¾ cup all purpose flour
- ½ teaspoon salt
- ⅓ cup cocoa powder
- 2 oz unsweetened chocolate, chopped
- ½ cup (1 stick) unsalted butter, cubed
- 1 ¼ cup granulated sugar
- 2 eggs
- 1 egg yolk
- ¼ cup oil (vegetable or canola)
- 1 teaspoon vanilla extract
Cheesecake Swirl
- 4 oz cream cheese, softened
- 1 egg
- ½ cup pumpkin puree
- 2 teaspoon pumpkin spice
Instructions
-
Preheat your oven to 350 degrees. Line an 8×8″ or 9×9″ baking pan with aluminum foil or parchment paper and lightly spray with nonstick cooking spray.
-
In a medium bowl, whisk together flour, cocoa and salt.
-
Using a large mixing bowl, beat eggs, egg yolk and sugar for about 1 minute.
-
In small saucepan, over low heat, stir butter and unsweetened chocolate, about 4-5 minutes or until fully melted.
-
Pour melted chocolate mixture into egg mixture, stir to combine.
-
Stir in vanilla extract and oil.
-
Spoon dry ingredients into wet ingredients and mix until just combined (no dry flour).
-
Reserve ½ cup of brownie batter for the top. Pour the rest of batter into the prepared pan.
-
Gather pumpkin cheesecake swirl ingredients.
-
Beat softened cream cheese, pumpkin puree, sugar, egg and pumpkin spice in a medium bowl.
-
Spread cream cheese over the top of brownie.
-
Place dollops of the reserved brownie mix over the top of cream cheese. Using a skewer, knife or toothpick, create swirls but do not touch the bottom of pan. Bake 40-45 minutes or until toothpick tests clean. Completely cool before cutting and serving. Enjoy!
Did you try this recipe?Let us know how it was!
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