Pumpkin Cheesecake Brownies offers a rich decadent chocolate brownie with a creamy ribbon of pumpkin spiced cheesecake running throughout. A perfect match for a new fall favorite dessert!
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The cool crispness of autumn prompts the urge to fill my home with the delicious scents of fall…pumpkin and apples. There is nothing better than a home filled with warm goodness of something sweet.
Pumpkin desserts are a prerequisite for fall gatherings. But traditional pumpkin pie can get a bit boring…
Everyone will rave over this combination of chocolate, pumpkin, cheesecake, and warm spice. Chocolate would not be what you may think to pair with pumpkin, yet the richness of the chocolate compliments the sweet and warm spice of the pumpkin cheesecake.
Beautiful swirls of pumpkin cheesecake!!
Simple, but beautiful. These brownies, with the swirl of cheesecake are so pretty!
The swirl is easy to create, twisting the cheesecake and brownie layers together with a knife or inverted spatula. An inverted spatula is an invaluable baking utensil to have in your kitchen.
When swirling together the layers, dollop the cheesecake and remaining brownie batter on the brownie base. Pull the layers together but pulling four lines with the inverted spatula lengthwise and 6 to 7 lines crosswise to create a beautiful design.
Be cautious not to disturb the base layer of the brownie while swirling. This will give a defined, thick layer of brownie topped with a cheesecake layer.
Pumpkin Cheesecake Brownies will be a new favorite for fall or to bring to Thanksgiving dinner. Taste like the holiday!
Pumpkin Cheesecake Brownies
Ingredients
Chocolate Brownie Layer
- 1¼ Cup All-Purpose Flour
- ½ TSP Salt
- ¾ TSP Baking Powder
- ½ Cup Butter + 1TBSP
- 8 Oz Semi-Sweet Chocolate Chopped
- ¼ Cup Special Dark Cocoa Powder
- 1 Cup Sugar
- 2 TSP Vanilla Extract
- 4 Eggs
Pumpkin Cheesecake Layer
- 1 Cup Pumpkin Puree
- 1½ TSP Pumpkin Pie Spice
- 1 TSP Vanilla Extract
- ½ Cup Sugar
- 8 Ounces Cream Cheese
- 1 Egg
Instructions
Chocolate Brownie Layer
- Preheat oven to 350°F. Grease a 9×13 baking pan and set aside.
- In a bowl, combine flour, salt, and baking powder and set aside.
- In a small saucepan, melt butter and semi-sweet chocolate over low heat. Stir throughout heating to prevent scorching.
- Once smooth, add in cocoa powder and stir until completely incorporated. Remove from heat.
- Using a wooden spoon, immediately stir in sugar and mix until smooth. Add in vanilla extract and eggs, beating until smooth.
- Pour chocolate batter into flour mixture. Mix until just blended.
Pumpkin Cheesecake Layer
- In a small bowl, whip cream cheese until smooth. Add sugar and whip until smooth. Add in pumpkin, vanilla, and pumpkin pie spice. Beat until combined.
- Add in one egg and beat until just combined.
Pumpkin Cheesecake Brownies
- In prepared baking pan, spread 1½ cups of brownie batter in the bottom of the pan. Spread evenly.
- Using a spoon, dollop pumpkin cheesecake onto brownie batter. This will cover most of the brownie batter.
- Spoon the remaining brownie batter on top of pumpkin cheesecake. Using a knife or inverted spatula, swirl the brownie batter and pumpkin cheesecake together. Be cautious not to disturb the lower layer of brownie.
- Bake in the oven for 35-40 minutes, until a toothpick inserted into the center comes out almost clean.
- Cool completely on a wire rack. Once completely cool, cut lengthwise into 4 strips and then crosswise into 6 strips.
- Store in an airtight container in the refrigerator for 5 days.
Eat well. Live fully. Bake dessert!
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