Pumpkin Cheesecake Brownies

Name: Pumpkin Cheesecake Brownies
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16 serving
Ingredients: ¾ cup butter; 1 cup sugar; 1 teaspoon vanilla extract; 2 eggs; ½ cup all-purpose flour; ½ cup cocoa powder; ¼ teaspoon salt; 2 teaspoon cinnamon; 8 ounce cream cheese; 1 egg; ⅓ cup sugar; ¼ cup all-purpose flour; ½ cup canned pumpkin; 1 teaspoon vanilla extract; ½ teaspoon cinnamon; 1 teaspoon pumpkin spice

User Reviews

4.6

153 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
16
Calories
215 kcal
Course
Dessert
Cuisine
American

Pumpkin Cheesecake Brownies

Joseph Powell

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These Pumpkin Cheesecake Brownies are rich, moist, totally yummy and full of fall flavors! Perfect for Thanksgiving and all around fall treat!

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Ingredients

Servings

Brownie Batter

¾ cup butter unsalted, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
½ cup all-purpose flour
½ cup cocoa powder unsweetened
¼ teaspoon salt
2 teaspoon cinnamon

Cheesecake Batter

8 ounce cream cheese softened
1 egg
⅓ cup sugar
¼ cup all-purpose flour
½ cup canned pumpkin
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 teaspoon pumpkin spice

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Instructions

Preheat your oven to 350℉. Spray an 8x8 inch baking pan with cooking oil then line it with parchment paper.
In the bowl of your mixer add melted butter, sugar, vanilla extract and mix well until well combined. Add in the eggs and continue beating until light and fluffy.
In another bowl, combine the dry ingredients for the brownie batter, then gradually add them into the butter mixture and mix until well combined and smooth.
In a large bowl, add the cream cheese and beat it until smooth. Add the rest of the cheesecake batter ingredients and and mix until well combined and smooth.
Spread about ⅔ of the chocolate batter into the prepared pan and smooth it out with a spatula. Spread the cheesecake batter over the brownie batter. Add remaining brownie batter over cheesecake batter by spoonfuls. Swirl the batters together by running a butter knife or a skewer back and forth through the pan.
Place the baking pan in the oven and bake for 40 to 50 minutes (mine took 50 min), or until center is set. Cool completely on wire rack and chill before cutting and serving.

Equipments used:

Notes

If you want two perfect layers as seen in the photos, when you're swirling with a skewer, make sure you mostly only swirl the top two layers and don't touch the bottom brownie layer.
Store your leftover brownies in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days.
Cooked cheesecake brownies freeze really well, just place the cakes fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the brownies lasts 3 months.

Nutrition Information

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Serving 1brownie Calories 215kcal (11%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 61mg (20%) Sodium 117mg (5%) Potassium 109mg (3%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 1580IU (32%) Vitamin C 0.3mg (0%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 215 kcal

% Daily Value*

Serving	1brownie
Calories	215kcal	11%
Carbohydrates	25g	8%
Protein	3g	6%
Fat	12g	18%
Saturated Fat	7g	35%
Cholesterol	61mg	20%
Sodium	117mg	5%
Potassium	109mg	2%
Fiber	1g	4%
Sugar	17g	34%
Vitamin A	1580IU	32%
Vitamin C	0.3mg	0%
Calcium	38mg	4%
Iron	1mg	6%