The Little Epicurean

Sep 17 2015

Pumpkin Cheesecake Swirl Brownies

Pumpkin Cheesecake Swirl Brownies | the little epicurean

Even though we are halfway done with September, it still feels too early for pumpkin. I just can’t come to terms with the end of summer when I’m still sweating wearing shorts and flip flops.

While I’m not ready to go full on Halloween and autumn mode just yet, these brownies are a little teaser for what’s to come. These pumpkin cheesecake swirl brownies have just enough pumpkin to get you excited about autumn and all the upcoming festivities in store.

Pumpkin Cheesecake Swirl Brownies | the little epicurean

I am very particular about swirl brownies. I’m not happy with just a little swirl on top. Nope. I need the cheesecake and brownie to be completely intertwined. I need lots of marbling, lots of swirls, and lots of chocolate chips.

You start with a layer of chocolate chip studded brownie batter. Top it with a layer of pumpkin cheesecake, followed with the remaining brownie batter. And then you dollop on the remaining pumpkin cheesecake batter. Using a mini offset spatula or a knife, swirl the brownie and cheesecake mixture together.

Pumpkin Cheesecake Swirl Brownies | the little epicurean

About an hour later, the smell of freshly baked pumpkin cheesecake and the alluring notes of melted chocolate will have you running to the kitchen.

With brownies (as well as cheesecake), you have to learn to be patient. Allow the cheesecake brownie to cool to room temperature before you start slicing yourself a piece. If you want neat, clean slices- allow the brownies to chill in the fridge overnight.

Pumpkin Cheesecake Swirl Brownies | the little epicurean

With this recipe, you’ll never have to choose between cheesecake or brownies. Have them both!

And if you really, really need more pumpkin. Go ahead and eat this with a giant mug of pumpkin spice latte.

Print Recipe

Pumpkin Cheesecake Swirl Brownies

Yield: 9x13-inch pan


Pumpkin Cheesecake:

  • 12 oz cream cheese, room temperature
  • 1/2 cup + 3 Tbsp pumpkin puree
  • 2/3 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp pumpkin spice
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 2 large eggs


  • 1 cup unsalted butter
  • 1 3/4 cup granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 tsp fine sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 large eggs
  • 1 cup all-purpose flour
  • 2 cups dark chocolate chips, or semi-sweet


  1. Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with parchment paper, allowing for an overhang on the long sides of the pan. Lightly grease and set aside.
  2. Pumpkin Cheesecake: In the bowl of a stand mixer fitted with paddle attachment, whip cream cream until smooth. Scrape down bowl as needed. Add pumpkin puree and mix until incorporated. Add sugar, flour, and pumpkin spice. Mix together. Then add vanilla and heavy cream. Add eggs and mix until thoroughly combined. Set aside.
  3. Brownies: In a large sauce pot, melt butter over medium heat. Once melted, add sugar. Whisk together and continue to heat until mixture is shiny. Remove from heat and allow to cool slightly.
  4. In a medium bowl, sift together cocoa powder, salt, baking powder, and baking soda. Set aside.
  5. Add dry mixture to pot of melted butter. Stir to combine. Add eggs and whisk to combine. Add flour and fold until incorporated. Fold in chocolate chips until evenly distributed.
  6. Assembly: Take half of chocolate brownie mixture and spread onto prepared baking pan. Spread into an even layer.
  7. Top with half of cheesecake batter. Spread into an even layer over brownie mixture. Spread remaining half of brownie mixture over cheesecake batter.
  8. Dollop remaining cheesecake batter over brownie mixture. Using a mini offset spatula or knife, swirl together the brownie and cheesecake layers.
  9. Bake for 45-50 minutes until the center of the brownie no longer jiggle and the edges of the brownie have slightly pulled away from the pan. Do not overbake, as brownies will dry out.
  10. Let cheesecake swirl brownies cool to room temperature before slicing. For cleaner cuts, allow cheesecake swirl brownies to chill in the fridge before slicing.

The Little Epicurean

Pumpkin Cheesecake Swirl Brownies | the little epicurean

P.S. I’m in NYC attending the 2015 Better Homes and Gardens Stylemaker Celebration! Follow me on Snapchat (username: littleepicurean) to see what I’m up to or check out #BHGStyle on Instagram.


20 Responses to “Pumpkin Cheesecake Swirl Brownies”

  1. September 17, 2015
    8:19 am

    Maryanne these brownies look fabulous! Lovin’ that pumpkin cheesecake swirl! Perfect way to usher in the beginning of fall next week!

    • Maryanne Cabrera replied...

      Thanks Mary Ann! Yes, I cannot wait until fall officially begins :)

  2. September 17, 2015
    10:54 am
    Kristyn says...

    I LOVE new pumpkin recipes and this one looks delightful!

  3. September 17, 2015
    11:00 am

    yes for big swirls! i always want a big one, but i get scared about overmixing, and my swirls turn out mini. will have to try this recipe to perfect them (:

    • Maryanne Cabrera replied...

      Yes, the key is definitely not overmixing. :) Can’t wait for you to give this one a try!

  4. September 17, 2015
    2:39 pm

    These look and sound delicious, love anything pumpkin-chocolate!

  5. September 17, 2015
    5:20 pm

    I can’t quite get into fall flavors yet, either, since it’s so hot here in Phoenix! But, these brownies are just what I need for a little introduction! Great recipe!

    • Maryanne Cabrera replied...

      Thanks Patricia! I’m hoping fall weather is on the way! :)

  6. September 17, 2015
    6:59 pm
    Maria says...

    Yum! These look fantastic!

  7. September 17, 2015
    7:58 pm

    These brownies are gorgeous! Drooling over here!

  8. September 18, 2015
    3:48 am

    Oh wow those look amazingly rich! The perfect fall treat, I imagine :) Wish I could reach through the screen and grab one :D

    • Maryanne Cabrera replied...

      Thanks June! I’m waiting for that technology to happen. How awesome it would be to just grab things through the screen!!! :)

  9. September 18, 2015
    7:54 am
    Jen says...

    These brownies are calling my name! Love that thick pumpkin cheesecake swirl.

  10. September 18, 2015
    8:13 am

    YES YES YES. I am such a pumpkin fan, I don’t care if it’s early and still 80° outside. There’s something about that warm & spicy flavor that gets me every time. And when swirled in chocolate? This is the way to my heart!

    • Maryanne Cabrera replied...

      YES, exactly! Even it’s 100 degrees out, I don’t mind cranking my the air for a little bit and pretending it’s fall inside so I could enjoy these brownies :)

  11. September 18, 2015
    3:16 pm

    Totally gorgeous as always. AND…I already miss you!!! Such a great time yesterday!

    • Maryanne Cabrera replied...

      Thanks so much Becky! SO MUCH fun meeting and hanging out with you. Let me know what you decide about BlogHerFood :)

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