Pumpkin Cheesecake Brownies
These Pumpkin Cheesecake Brownies are the ultimate fall dessert — rich, fudgy chocolate brownies swirled with a creamy, spiced pumpkin cheesecake layer. Tested and perfected by Sofie over nine batches, this recipe delivers an unforgettable blend of textures and flavors — the ideal autumn treat!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 16 brownies
- Category: Dessert, Brownies, Fall Recipes
- Method: Baked
- Cuisine: American
Ingredients
**For the Pumpkin Cheesecake Swirl**
225 g (8 oz) full-fat cream cheese, softened
1/2 cup (120 g) 100% pumpkin puree
1/4 cup (50 g) granulated sugar
1 tablespoon heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon cornstarch
**For the Fudgy Brownie Base**
115 g unsalted butter
120 g dark chocolate (60–70% cacao), chopped
3/4 cup (150 g) cane sugar
1/4 cup (50 g) light brown sugar
2 tablespoons lukewarm milk
1 teaspoon vanilla extract
2 large eggs, room temperature
1/2 cup (65 g) all-purpose flour
3 tablespoons (20 g) unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (90 g) chocolate chips, divided (some for topping)
Instructions
1. Preheat oven to 330°F (165°C). Grease and line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
2. Make the cheesecake swirl: Beat softened cream cheese and pumpkin puree until smooth. Add sugar, whipping cream, vanilla, spices, and cornstarch. Mix until creamy. Set aside.
3. Melt butter and chopped dark chocolate in a large microwave-safe bowl using 30-second intervals or a double boiler. Stir until smooth.
4. Whisk in cane sugar, light brown sugar, milk, and vanilla until glossy and well combined.
5. In another bowl, whisk flour, cocoa powder, baking powder, and salt.
6. Fold dry ingredients into wet ingredients just until combined. Do not overmix. Fold in most of the chocolate chips, reserving some for topping.
7. Pour most of the brownie batter into the pan, spreading evenly.
8. Drop spoonfuls of the pumpkin cheesecake filling over the brownie layer, leaving gaps.
9. Add small dollops of reserved brownie batter between cheesecake portions.
10. Swirl gently with a knife or toothpick in a figure-eight motion for a marbled pattern. Do not overmix.
11. Sprinkle remaining chocolate chips on top.
12. Bake 30–35 minutes, until edges are set and a toothpick inserted into a brownie section comes out with moist crumbs. Cheesecake areas will still be slightly jiggly.
13. Cool completely in the pan before slicing for clean edges.
Notes
Storage:
• Refrigerate brownies in an airtight container for up to 4 days.
• Flavor improves on day 2 — denser, creamier texture.
• Freeze up to 3 months: slice, wrap individually, and store in a freezer-safe bag.
Pro Tips:
• Use room temperature cream cheese and pumpkin puree for a smooth filling.
• Do not use pumpkin pie filling — it’s pre-sweetened and will unbalance the flavor.
• Swirl gently — you want ribbons of cheesecake, not a blended layer.
• For clean slices: chill for 2 hours, then cut with a warm, dry knife.
Find it online: https://familiesrecipes.com/pumpkin-cheesecake-brownies-recipe/