Pumpkin Cheesecake Brownie Recipe

Name: Pumpkin Cheesecake Brownie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 16 serving
Ingredients: 8 ounces cream cheese; 1/4 cup flour; 1/2 cup sugar; 1/2 cup pumpkin puree*; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice; 1 egg; 1 cup unsalted butter; 1 cup sugar; 1 cup brown sugar; 1 tablespoon vanilla extract; 3 eggs; ¾ cup cocoa powder; 3/4 cups flour; 1 teaspoon fine sea salt; 1 teaspoon baking powder

User Reviews

4.7

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings
16
Calories
105 kcal
Course
Dessert
Cuisine
American

Pumpkin Cheesecake Brownie Recipe

Iris Warren

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There is no better gooey brownie recipe than these Pumpkin Cheesecake Brownies! Fudgy brownies with a pumpkin cheesecake swirl.

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Ingredients

Servings

Pumpkin Cheesecake:

8 ounces cream cheese , softened
1/4 cup flour
1/2 cup sugar
1/2 cup pumpkin puree*
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 egg

Brownies:

1 cup unsalted butter , melted
1 cup sugar
1 cup brown sugar
1 tablespoon vanilla extract
3 eggs
¾ cup cocoa powder
3/4 cups flour
1 teaspoon fine sea salt
1 teaspoon baking powder

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Instructions

Pumpkin Cheesecake Layer:

Preheat the oven to 350°F.
Line 9×13 baking dish with parchment paper. Set aside.
In a large mixing bowl using an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
Add the flour and sugar, beating until combined
Add the pumpkin puree, vanilla and egg, mixing well again. Set aside.

Brownie Layer:

In a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, cream together the melted butter with both sugars for 2-3 minutes or until sugar starts to dissolve
Stir in the vanilla and eggs.
In a separate small bowl, whisk or sift together the cocoa powder, flour, salt and baking powder.
Combine the dry ingredients with the wet ingredients until just mixed.

Make the Brownies:

Pour 3/4 of the brownie batter into the prepared pan.
Pour the pumpkin cheesecake over top, trying to even it out as much as possible.
Using a spoon, dollop the remaining brownie batter over the cheesecake layer. Using a butter knife, cake tester or toothpick, swirl to combine.
Bake the brownies for 40-45 minutes, or until it passes the toothpick test.
Allow the brownies to cool for at least 2 hours before cutting into squares.
If you've tried this recipe, come back and let us know how they were in the comments or star ratings.

Equipments used:

Notes

*not pumpkin pie filling!

Nutrition Information

Show Details

Calories 105kcal (5%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 30mg (10%) Sodium 38mg (2%) Potassium 90mg (3%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 722IU (14%) Vitamin C 1mg (1%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 105 kcal

% Daily Value*

Calories	105kcal	5%
Carbohydrates	12g	4%
Protein	2g	4%
Fat	5g	8%
Saturated Fat	3g	15%
Cholesterol	30mg	10%
Sodium	38mg	2%
Potassium	90mg	2%
Fiber	1g	4%
Sugar	11g	22%
Vitamin A	722IU	14%
Vitamin C	1mg	1%
Calcium	40mg	4%
Iron	1mg	6%