Pumpkin Swirl Cheesecake Brownies

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Rich, fudgy brownies meet creamy pumpkin cheesecake in these irresistible Pumpkin Swirl Cheesecake Brownies! With gorgeous swirls of spiced pumpkin cheesecake in every bite, they’re the perfect fall dessert for pumpkin and chocolate lovers.

I’ve been all about fall these last few weeks. Pumpkins have been everywhere and I’ve been baking with both pumpkin puree from a can and homemade pumpkin puree.

How do you make pumpkin puree from a pumpkin?

To make homemade pumpkin puree you need to preheat the oven to 400 degrees.  Buy a pie pumpkin or smaller pumpkin and cut it in half.  Scoop out the seeds. Place it cut side down on an oiled baking sheet and bake for 30-40 minutes. Allow the pumpkin to cool for 10-15 minutes, scoop out the flesh, and put in a blender or food processor.  Blend until smooth.  Add spices if you would like. 

I’ve made so many delicious pumpkin desserts this month. The one I make every year is the classic Pumpkin Pie. Mini Pumpkin Loaf Cakes are great for taking to parties, giving as gifts, or even packing in your lunchbox. For breakfast Pumpkin Spice Donuts are the way to go. Another favorite recipe that’s easy to make are Pumpkin Magic Bars. 

I knew that chocolate and pumpkin worked well together so I set out to make a pumpkin brownie.  After sifting through many recipes I decided that a pumpkin cheesecake brownie would be the way to go.

For this recipe you basically have to make two different batters.  First you make a rich, chocolate brownie layer and then you make an easy pumpkin cheesecake to put on top of the brownie layer.

Can I use a brownie mix?

You certainly can use a brownie mix for this recipe but I want to note that you will only use half of the brownie batter.   Don’t use all of the batter or your brownies will be super thick and might not cook the whole way.

The cheesecake layer is spiced with pumpkin pie spice to give it all those warm and spicy notes.  If you don’t have pumpkin pie spice you can make it yourself at home!

How do you make pumpkin pie spice?

In a bowl combine 3 tablespoons of cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons of ground cloves or allspice. Mix together and store in an air tight jar.

Ingredients:

• salted butter (or unsalted if you prefer)
• granulated sugar
• eggs
• vanilla extract
• all purpose flour
• unsweetened cocoa powder
• baking powder
• cinnamon
• salt
• cream cheese
• pumpkin puree
• pumpkin pie spice

To make the dessert first the brownie batter is made and spread in the bottom of an 8 x 8 baking dish. Then the pumpkin cheesecake batter is made and place over top of the brownie batter.  Finally, a small amount of brownie batter is dotted over the top of the cheesecake layer and everything is swirled together to make a pretty pattern on top. 

These brownies smelled incredible as they were baking.  The rich chocolate and the spiced pumpkin scents combined and made my mouth water.

The texture of this dessert is very different than what I thought it would be.  The brownie is dense and fudgy while the pumpkin cheesecake layer is super light and fluffy.  The combination of the two of them together is perfection. 

I have to agree that pumpkin and chocolate pair well together and the additional spices just add the perfect touch of fall.  These brownies would be great for a fall harvest party, a Halloween celebration, or just to enjoy as a tasty fall treat. 

How do I store pumpkin cheesecake brownies?

Place the brownies in an air tight container or cover them with plastic wrap in the original baking dish.  Refrigerate for up to 4 days.  

If you’ve tried my Pumpkin Swirl Cheesecake Brownies or any other recipe on  Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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Pumpkin Cheesecake Brownies

Rich, fudgy brownies meet creamy pumpkin cheesecake in these tasty brownies

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Servings: 16 brownies

Author: Hezzi-D

Equipment

• 2 mixing bowls
• 1 8 x 8 Baking dish
• 1 Wire Cooling Rack

Ingredients

For the Brownies:

• 3/4 cup salted butter melted
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 large eggs
• 3/4 cup all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

For the pumpkin cheesecake:

• 8 ounces cream cheese softened
• 1 large egg
• 1/2 cup granulated sugar
• 2 Tablespoons flour
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Instructions

• Preheat the oven to 350 degrees. Spray an 8 x 8 pan with cooking spray.
• In a large mixing bowl combine the melted butter, sugar, and vanilla. Beat in eggs one at a time until totally incorporated.
• In a medium mixing bowl combine the flour, cocoa powder, salt, cinnamon, and baking powder.
• Slowly mix the dry ingredients into the butter mixture. Pour 2/3 of the batter into the prepared pan. Set the rest aside.
• In a large bowl beat the cream cheese with a mixer on medium speed. Add in the egg and beat well. Mix in the remaining ingredients and mix until smooth.
• Spoon the cheesecake batter on top of the brownie batter. Put small spoonfuls of the remaining brownie batter on top. Using a knife, swirl the two batters together.
• Bake for 40-45 minutes or until the center is set. Cool on a wire rack and chill before serving.

Notes

Recipe adapted from Beantown Baker