Pumpkin cheesecake swirl brownies combine the sweet chocolatey goodness of brownies with creamy pumpkin cheesecake. The perfect indulgent treat to celebrate autumn, Halloween, and the holiday season.
Pumpkin Cheesecake Brownies
With this recipe, you’ll never have to choose between cheesecake or brownies. Have them both! Pumpkin cheesecake swirl brownies are a rich treat that combines fudge chocolate brownies with creamy layers of pumpkin spiced cheesecake. The contrasting flavors of chocolate and cheesecake creates a well balanced dessert!
I am very particular about swirls. I’m not happy with just a little swirl on top. Nope. I need the cheesecake and brownie to be completely intertwined. These brownies have lots of marbling, lots of swirls, and lots of chocolate chips!
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 layer. Dollop remaining pumpkin cheesecake batter on top.
- Use a mini offset spatula or knife to swirl brownie and cheesecake mixture together.
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.
Tips for Slicing Brownies
Patience is key when dealing with brownies (as well as cheesecakes). Allow the cheesecake brownie to fully cool to room temperature before slicing. To achieve neat, clean slices- chill the brownies in the fridge overnight before cutting.
Hot, fresh from the oven brownies are fragile and soft. They easily crumble when sliced into. Cooling before slicing allows them to set properly, resulting in more defined cuts.
For best results, use a sharp knife or a serrated knife. Wipe the knife clean between slices. If using a serrated knife, slice in a gentle sawing motion.
Serving Suggestions
Serve pumpkin cheesecake brownies at room temperature. Store leftovers in a covered container at room temperature for up to three days. Keep in the fridge for longer storage, up to a week. Can be enjoyed chilled or at room temp.
Serve it a la mode with pumpkin ice cream! And if you are craving more decadence, enjoy these brownies this with pumpkin milkshake!
More Pumpkin Recipes
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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 :)