Pumpkin cheesecake swirl brownies combine the sweet chocolatey goodness of brownies with creamy pumpkin cheesecake.
Pumpkin Cheesecake Brownies
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.
Assembly:
- Start of a layer of chocolate chip studded brownie batter spread in a 9×13-inch baking pan.
- Top brownie batter with a layer of pumpkin cheesecake.
- Spread remaining brownie batter over pumpkin cheesecake layer. Dollop remaining pumpkin cheesecake batter on top.
- Use a mini offset spatula or knife to swirl brownie and cheesecake mixture together.
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!
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.
Tip for Slicing Brownies
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.
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 enjoy this with pumpkin milkshake!
Pumpkin Cheesecake Swirl Brownies
Ingredients
Pumpkin Cheesecake:
- 1 ½ cup (12 oz) brick-style cream cheese (340 g), room temp
- ¾ cup canned pumpkin puree (170 g)
- ⅔ cup granulated sugar (133 g)
- ½ cup all-purpose flour (65 g)
- 1 ½ teaspoon pumpkin spice mix*
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (57 g)
- 2 large eggs , room temp
Brownie:
- 1 cup unsalted butter (227 g)
- 1 ¾ cup granulated sugar (350 g)
- 1 cup unsweetened cocoa powder (85 g)
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 large eggs
- 1 cup all-purpose flour (130 g)
- 2 cups chocolate chips (340 g)
Instructions
- Preheat oven to 350 °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.
- 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.
- 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.
- In a medium bowl, sift together cocoa powder, salt, baking powder, and baking soda. Set aside.
- 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.
- Assembly: Take half of chocolate brownie mixture and spread onto prepared baking pan. Spread into an even layer.
- Top with half of cheesecake batter. Spread into an even layer over brownie mixture. Spread remaining half of brownie mixture over cheesecake batter.
- Dollop remaining cheesecake batter over brownie mixture. Using a mini offset spatula or knife, swirl together the brownie and cheesecake layers.
- 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.
- Let cheesecake swirl brownies cool to room temperature before slicing. For cleaner cuts, allow cheesecake swirl brownies to chill in the fridge before slicing.
Notes
- Use store-bought pumpkin spice mix. Or, make your own by mixing together: 1/2 tsp ground cinnamon, 1/4 teaspoon/grated nutmeg, 1/8 teaspoon ground cloves, 1/8 teaspoon ground ginger. (This makes more than needed)
- Make sure to use canned PURE pumpkin puree. Do not use pumpkin pie mix.
Maryanne these brownies look fabulous! Lovin’ that pumpkin cheesecake swirl! Perfect way to usher in the beginning of fall next week!
Thanks Mary Ann! Yes, I cannot wait until fall officially begins :)
I LOVE new pumpkin recipes and this one looks delightful!
Thanks Kristyn!
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 (:
Yes, the key is definitely not overmixing. :) Can’t wait for you to give this one a try!
These look and sound delicious, love anything pumpkin-chocolate!
Thanks Kimberly!
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!
Thanks Patricia! I’m hoping fall weather is on the way! :)
Yum! These look fantastic!
These brownies are gorgeous! Drooling over here!
Oh wow those look amazingly rich! The perfect fall treat, I imagine :) Wish I could reach through the screen and grab one :D
Thanks June! I’m waiting for that technology to happen. How awesome it would be to just grab things through the screen!!! :)
These brownies are calling my name! Love that thick pumpkin cheesecake swirl.
Thanks Jen!
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!
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 :)
Totally gorgeous as always. AND…I already miss you!!! Such a great time yesterday!
Thanks so much Becky! SO MUCH fun meeting and hanging out with you. Let me know what you decide about BlogHerFood :)