Pumpkin Cheesecake Brownies with a Creamy Swirl
A delightful fall dessert combining rich pumpkin and creamy cheesecake swirled into fudgy brownies.
Equipment
- 1 9x9-inch baking pan greased
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Brownie Base
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 cup unsalted butter melted
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Cheesecake Swirl
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup pumpkin puree
- 1/2 tsp pumpkin spice
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9x9 inch baking pan and set aside.
- In a large bowl, whisk together flour, cocoa powder, and baking powder. In another bowl, beat melted butter and sugar until smooth. Add eggs and vanilla, mixing well. Gradually add dry ingredients, stirring until combined.
- In a separate bowl, beat cream cheese until creamy. Add sugar, vanilla, egg, pumpkin puree, and pumpkin spice. Mix until smooth and well combined.
- Pour the brownie batter into the prepared pan, reserving about 1/2 cup. Spread the cheesecake mixture over the brownie layer. Dollop the reserved brownie batter on top and swirl gently with a knife.
- Bake in the preheated oven for 45-50 minutes, or until the center is set and a toothpick comes out mostly clean.
Serving
- Allow the brownies to cool in the pan on a wire rack. Once cooled, cut into squares and serve. Enjoy with a cup of coffee or tea.
Storage
- Store any leftover brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months.
Notes
Pro Tips: Use room temperature ingredients for a smoother cheesecake mixture. Swirl gently to maintain distinct layers.
Ingredient Substitutions: Use vegan cream cheese and egg substitute for a dairy-free version.
How to Serve: Serve with whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Keep refrigerated for up to 5 days or freeze for longer storage.
Make-Ahead Tips: Prepare the brownie and cheesecake mixtures ahead of time and store separately in the fridge until ready to assemble and bake.
Ingredient Substitutions: Use vegan cream cheese and egg substitute for a dairy-free version.
How to Serve: Serve with whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Keep refrigerated for up to 5 days or freeze for longer storage.
Make-Ahead Tips: Prepare the brownie and cheesecake mixtures ahead of time and store separately in the fridge until ready to assemble and bake.