Description

Pumpkin Cheesecake Brownies are a fall favorite that combines rich chocolatey brownies with a smooth, spiced pumpkin cheesecake swirl. They’re easy to make, layered with flavor, and perfect for any autumn gathering.

Ingredients

Brownie Layer:
¾ cup unsalted butter, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
2 teaspoons ground cinnamon

Cheesecake Layer:
8 oz cream cheese, softened
1 large egg
⅓ cup granulated sugar
¼ cup all-purpose flour
½ cup canned pumpkin puree
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 °F (175 °C). Spray an 8×8‑inch baking pan with cooking oil, line with parchment paper, leaving a slight overhang for easy removal.
In a mixing bowl, whisk together the melted butter, sugar, and vanilla extract until fully blended.
Add eggs, one at a time, beating until the mixture is light and fluffy.
In a separate bowl, mix the flour, cocoa powder, salt, and cinnamon to form the dry base for the brownie batter.
Gradually add the dry brown‑mix ingredients into the butter‑egg mixture, stirring until just combined and smooth.
In another large bowl, beat together the cream cheese until smooth. Add in the remaining cheesecake ingredients—egg, sugar, flour, pumpkin, vanilla, cinnamon, pumpkin pie spice—and blend until smooth and uniform.
Evenly spread about two-thirds of the brownie mixture into the lined baking pan to form the base layer.
Dollop the cheesecake batter over the brownie layer.
Spoon the remaining brownie batter on top in dollops.
Use a butter knife or skewer to swirl through the top two layers, creating a marbled pattern—avoid swirling all the way down to preserve distinct brownie and cheesecake layers.
Bake for 40 to 50 minutes, or until the center is set (mine took 50 minutes).
Let cool completely on a wire rack, then chill in the fridge before cutting into squares. Chilling the brownies not only ensures cleaner slices but also enhances the depth and richness of the cheesecake flavor.

Notes

For clean slices and intensified flavor, chill brownies before cutting.

Swirl only the top layers to maintain distinct brownie and cheesecake sections.

Store in an airtight container at room temperature for 3 days or refrigerate for 5.

Freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 215 kcal
Sugar: 17 g
Carbohydrates: 25 g
Protein: 3 g