Pumpkin Cheesecake Brownies
A delicious fall dessert combining fudgy chocolate brownies with creamy pumpkin cheesecake swirled together for a perfect balance of flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Set aside.
- In a separate bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, egg, vanilla extract, cinnamon, and nutmeg, and mix until creamy and well combined.
- Pour half of the brownie batter into the prepared pan and spread it evenly. Carefully spoon the pumpkin cheesecake mixture over the brownie layer, spreading it gently to cover. Top with the remaining brownie batter.
- Use a spatula or a butter knife to swirl the brownie and cheesecake layers together, creating a marbled effect. Don’t overmix—leave some distinct swirls for a beautiful presentation.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 1 hour before lifting them out using the parchment paper. Slice into squares and enjoy!
Notes
[‘Don’t overmix the batter to avoid dense brownies.’, ‘Ensure eggs and cream cheese are at room temperature for smoother mixing.’, ‘Use a light hand when swirling the layers for a marbled effect.’, ‘Start checking the brownies at the 40-minute mark to avoid overbaking.’, ‘Cool completely before slicing for better texture and flavor.’]
Nutrition
- Serving Size: 1 brownie square
- Calories: 250
- Sugar: 24
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: Pumpkin Cheesecake Brownies, Fall Dessert, Chocolate Brownies, Pumpkin Dessert, Easy Brownies