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Pumpkin Cheesecake Brownies
These Pumpkin Cheesecake Brownies are rich, moist, totally yummy and full of fall flavors! Perfect for Thanksgiving and all around fall treat!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 16
Calories: 215 kcal
Course:
Dessert
Cuisine:
American
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.