Pumpkin Cheesecake Brownies
Pumpkin cheesecake brownies combine rich chocolate brownie with creamy pumpkin cheesecake for a decadent fall treat. The swirled layers are as eye-catching as they are delicious—perfect for Halloween parties, Thanksgiving tables, or cozy nights in.
Equipment
Ingredients
Brownie Batter:
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Pumpkin Cheesecake Layer:
- 4 ounces cream cheese softened
- 1/2 cup pumpkin puree
- 1 large egg yolk
- 2 tablespoons granulated sugar
- 1/2 teaspoon pumpkin pie spice or cinnamon
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
Make Brownie Batter
- In a medium mixing bowl, combine melted butter, sugar, eggs, and vanilla extract. Stir in cocoa powder, flour, and salt until just combined. Set aside about 1/3 of the batter for swirling later.
Prepare Pumpkin Cheesecake Layer
- In another bowl, mix softened cream cheese, pumpkin puree, egg yolk, sugar, and pumpkin spice. Blend until smooth using a whisk or mixer.
Assemble Layers
- Spread the remaining brownie batter evenly into the prepared pan. Spoon the pumpkin cheesecake mixture over the top. Drop small spoonfuls of the reserved brownie batter over the pumpkin layer. Use a knife or skewer to gently swirl the two together.
Bake
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not raw batter).
Cool and Serve
- Allow brownies to cool completely in the pan before slicing. For best results, chill slightly for cleaner cuts.