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Pumpkin Cheesecake Brownies Recipe

Pumpkin Cheesecake Brownies Recipe
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★★★★★

5.3 from 17 reviews

Delight in the perfect fall treat with these Pumpkin Cheesecake Brownies, combining rich, fudgy chocolate brownies with a creamy, spiced pumpkin cheesecake swirl for an irresistible marbled dessert that’s perfect for the season.

Ingredients

Scale

Brownie Batter

  • ½ cup unsalted butter, melted
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Pumpkin Cheesecake Swirl

  • 8 oz cream cheese, softened
  • ½ cup sugar
  • 1 large egg
  • ½ cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper to prevent sticking.
  2. Make Brownie Batter: In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs one at a time, whisking well after each addition, then stir in vanilla extract.
  3. Mix Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to ensure there are no lumps.
  4. Combine Batter: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Reserve a ¼ cup of this batter to use later for swirling.
  5. Prepare Pumpkin Cheesecake Mixture: In another bowl, beat the softened cream cheese until smooth. Add sugar, pumpkin puree, vanilla extract, and egg, mixing until creamy. Stir in the pumpkin pie spice until evenly blended.
  6. Assemble Layers: Pour the brownie batter into the prepared pan and spread it evenly. Spoon the pumpkin cheesecake mixture on top and gently spread it with a spatula.
  7. Create Swirl Effect: Drop spoonfuls of the reserved brownie batter over the cheesecake layer. Use a knife or skewer to swirl the two mixtures together, creating a marbled effect.
  8. Bake: Bake the brownies for 35 to 40 minutes until the cheesecake layer is set and a toothpick inserted into the brownie portion comes out with moist crumbs.
  9. Cool and Chill: Allow the brownies to cool completely in the pan. For cleaner slices, refrigerate for at least 1 hour before cutting.

Notes

  • Use room temperature cream cheese for a smoother cheesecake layer.
  • Do not overmix the brownie batter to keep it fudgy.
  • You can substitute pumpkin pie spice with ground cinnamon, nutmeg, and ginger if unavailable.
  • Allowing the brownies to chill before slicing helps achieve neat cuts.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: pumpkin cheesecake brownies, pumpkin desserts, fall desserts, chocolate brownies, marbled brownies, pumpkin pie spice

Find it online: https://cheflenacooks.com/pumpkin-cheesecake-brownies-recipe/