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Pumpkin Cheesecake Brownies Recipe

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4.1 from 3 reviews

These Pumpkin Brownies combine the rich, fudgy texture of classic brownies with a creamy pumpkin cheesecake swirl, creating a perfect dessert for fall or any time you crave a seasonal twist on a favorite treat. The recipe uses a brownie mix for convenience, enhanced with semi-sweet chocolate chips, while the cheesecake layer is flavored with pumpkin puree and pumpkin pie spice for warm autumnal flavors.

Ingredients

Brownies

  • 1 brownie box mix or make your own
  • 1 cup semi sweet chocolate chips

Cheesecake Layer

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract
  • 2/3 cup pumpkin puree (canned pumpkin, not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice

Instructions

  1. Preheat oven: Preheat your oven to the temperature indicated on the brownie box mix or your brownie recipe, typically 350°F (175°C).
  2. Prepare pan: Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper leaving an overhang for easy brownie removal. Alternatively, line with foil sprayed lightly with cooking spray. Set aside.
  3. Make brownie batter: Prepare the brownie mix according to the package instructions, adding any required ingredients. Stir in the semi-sweet chocolate chips and set the batter aside.
  4. Make cheesecake layer: Using a stand or hand mixer, beat the softened cream cheese until light and fluffy. Add the granulated sugar and mix until combined. Beat in the egg and vanilla extract until smooth. Finally, add pumpkin puree and pumpkin pie spice, mixing until smooth and fully incorporated.
  5. Layer batter and cheesecake: Spread half of the brownie batter evenly into the prepared pan and smooth the top with a spatula. Carefully spoon the cheesecake layer over the brownie base and spread into a thin, even layer using an offset spatula.
  6. Add remaining brownie batter: Gently spoon the remaining brownie batter over the cheesecake layer. Using the tip of a knife, drag through the batter to create a swirl pattern for a marbled effect.
  7. Bake: Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Begin checking at 40 minutes to avoid overbaking.
  8. Cool and serve: Allow the brownies to cool completely in the pan. Use the parchment paper or foil overhang to lift the brownies out easily. Cut into 16 squares and serve.
  9. Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.

Notes

  • If you prefer homemade brownies, try recipes like Peanut Butter Brownies or Cheesecake Brownies for the base.
  • Ensure the pumpkin puree used is pure pumpkin, not pumpkin pie filling, to control sweetness and spice.
  • Room temperature ingredients help create a smooth cheesecake layer.
  • Use an offset spatula for easier spreading of layers.
  • Watch closely during the last 5 minutes of baking to prevent overbaking; brownies are best with a slightly fudgy texture.

Find it online: https://cookedbysarah.com/pumpkin-cheesecake-brownies-recipe/