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Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies offers a decadent chocolate brownie with a creamy ribbon of pumpkin spiced cheesecake for a new favorite fall recipe! Chocolate brownie base with a swirl of pumpkin pie cheesecake combine the flavors of traditional pumpkin pie with enough chocolate to satisfy any chocolate lover!
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert
Keyword: Brownies, Cheesecake Brownies, Chocolate, Fall Desserts, Fall Recipes, Pumpkin, Pumpkin Cheesecake, Pumpkin Spice
Servings: 24

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 9x13 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.