Pumpkin Cheesecake Brownies
User Reviews
4.6
Pumpkin Cheesecake Brownies
Description
The Pumpkin Cheesecake Brownies recipe starts with a brownie batter made from melted butter, sugar, eggs, cocoa powder, and warming spices like cinnamon. This mixture is partially spread in a baking pan before adding a cheesecake batter made with cream cheese, pumpkin puree, sugar, and pumpkin spice. The remaining brownie batter is spooned over, then gently swirled with a knife to create a marbled effect during baking. This dual-layer structure ensures a fudgy, chocolaty brownie with a creamy, tender cheesecake center accented by pumpkin flavors.
The brownies bake for 40 to 50 minutes until set, providing a textured contrast between the dense chocolate brownies and smooth cheesecake. The cinnamon and pumpkin spice enhance the autumnal profile without overpowering the chocolate. This dessert suits those seeking a seasonal twist on a classic brownie, and its layered presentation adds visual appeal.
Swirling the batters mostly on the top layers avoids mixing the layers completely, maintaining a distinct brownie base and a prominent cheesecake top. These brownies can be stored in an airtight container for a few days or frozen for longer storage, making them convenient to prepare ahead or keep as leftovers.
Ingredients
Brownie Batter
- ¾ cup butter unsalted, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 egg
- 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 pumpkin canned
- 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.
Notes
- When swirling the batters, focus on mixing the top two layers to keep distinct brownie and cheesecake layers visible.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days.
- Freeze fully cooled brownies on a tray before wrapping tightly to preserve freshness for up to 3 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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