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Pumpkin Pie Cheesecake Brownies combine rich chocolate fudgy brownies with creamy cheesecake and a spiced pumpkin cheesecake swirl, perfect for fall and holiday gatherings.

Ingredients

Scale
  • 3/4 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup Dutch-processed cocoa powder (or natural cocoa powder)
  • 3/4 cup all-purpose flour
  • 1 pkg (8 oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 cup pure pumpkin puree (not pumpkin pie filling)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves

Instructions

  1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
  2. Brownie layer: In a large bowl, whisk together melted butter, granulated sugar, and light brown sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, cinnamon, and salt.
  3. In a separate small bowl, whisk together cocoa powder, all-purpose flour, and salt. Slowly add the dry ingredients to the wet ingredients and mix until combined. Set aside.
  4. Cheesecake layer: In another bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Mix in egg yolk and vanilla extract until completely combined.
  5. Pumpkin cheesecake layer: Transfer about two-thirds of the cheesecake mixture to a medium bowl. Add pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Stir to combine into a pumpkin-spiced cheesecake batter.
  6. Spread half of the brownie batter evenly on the bottom of the prepared pan.
  7. Dollop spoonfuls of the plain cheesecake batter, pumpkin cheesecake batter, and remaining brownie batter randomly over the top to create a marbled effect.
  8. Use a butter knife to gently swirl the layers together, being careful not to overmix and lose the marbling effect.
  9. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs still clinging to it.
  10. Allow the brownies to cool in the pan for 10 minutes before lifting them out using the parchment paper.
  11. Transfer the brownies to a wire rack and cool completely before slicing into 24 squares and serving.

Notes

Brownies continue cooking after removal from the oven; if a toothpick has a few moist crumbs and the batter feels firm, they are done., Brownies freeze well for up to one month; layer sliced brownies between parchment paper in an airtight freezer bag., You can prepare and swirl layers in the pan ahead of time; refrigerate for up to 24 hours before baking, adding extra baking time if baking from cold., For variations, swap pumpkin cheesecake layer with raspberry jam or caramel sauce. Add chopped nuts or chocolate chips to the brownie batter for extra texture., Use vegan cream cheese and coconut oil instead of butter for dairy-free version.

Nutrition

Find it online: https://cozyovenkitchen.com/pumpkin-pie-cheesecake-brownies/