Home · Recipes · Desserts & Baking · Brownies, Bars, & Pastries · Brownies & Blondies Pumpkin Cheesecake Swirl Brownies Author: Maryanne CabreraPublished: Sep 17, 2015Updated: Aug 20, 2024 View Recipe20 ReviewsThis post may contain affiliate links. Read our disclosure policy. 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. Table of Contents Pumpkin Cheesecake BrowniesAssemblyTips for Slicing BrowniesServing SuggestionsMore Pumpkin RecipesPumpkin Cheesecake Swirl BrowniesView moreView less 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 Doughnuts Baked Pumpkin Cake Donuts Pumpkin Bundt Cake Easy Pumpkin Tart Pumpkin Cheesecake Swirl Brownies No ratings yet It’s two desserts in one! These pumpkin cheesecake swirl brownies combine the sweet chocolatey goodness of brownies with creamy pumpkin cheesecake.Yield: 9×13-inch pan Prep Time: 20 minutes minutesCook Time: 45 minutes minutesTotal Time: 1 hour hour 5 minutes minutes Servings: 12 Print Recipe Pin Recipe Rate Recipe IngredientsPumpkin 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 tempBrownie:▢ 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. NotesIngredient 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. NutritionCalories: 603kcal | Carbohydrates: 80g | Protein: 11g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 561mg | Potassium: 368mg | Fiber: 4g | Sugar: 60g | Vitamin A: 3080IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 3mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Mary Ann | The Beach House Kitchen says: September 17, 2015 Maryanne these brownies look fabulous! Lovin’ that pumpkin cheesecake swirl! Perfect way to usher in the beginning of fall next week! Reply
Maryanne Cabrera says: September 21, 2015 Thanks Mary Ann! Yes, I cannot wait until fall officially begins :)
Heather (Delicious Not Gorgeous) says: September 17, 2015 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 (: Reply
Maryanne Cabrera says: September 21, 2015 Yes, the key is definitely not overmixing. :) Can’t wait for you to give this one a try!
Kimberly @ The Daring Gourmet says: September 17, 2015 These look and sound delicious, love anything pumpkin-chocolate! Reply
Patricia @ Grab a Plate says: September 17, 2015 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! Reply
Trish - Mom On Timeout says: September 17, 2015 These brownies are gorgeous! Drooling over here! Reply
June @ How to Philosophize with Cake says: September 18, 2015 Oh wow those look amazingly rich! The perfect fall treat, I imagine :) Wish I could reach through the screen and grab one :D Reply
Maryanne Cabrera says: September 21, 2015 Thanks June! I’m waiting for that technology to happen. How awesome it would be to just grab things through the screen!!! :)
Jen says: September 18, 2015 These brownies are calling my name! Love that thick pumpkin cheesecake swirl. Reply
Sarah | Broma Bakery says: September 18, 2015 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! Reply
Maryanne Cabrera says: September 21, 2015 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 :)
Becky Hardin | The Cookie Rookie says: September 18, 2015 Totally gorgeous as always. AND…I already miss you!!! Such a great time yesterday! Reply
Maryanne Cabrera says: September 21, 2015 Thanks so much Becky! SO MUCH fun meeting and hanging out with you. Let me know what you decide about BlogHerFood :)