Cozy up to the perfect fall dessert with these Pumpkin Spice Cheesecake Brownies with a Chocolate Swirl. A creamy pumpkin spice cheesecake layer is swirled into a rich, fudgy brownie base for a decadent treat that’s sure to satisfy your sweet tooth. Get ready for the ultimate comfort in every bite.
Why You’ll Love This Pumpkin Spice Cheesecake Brownies with a Chocolate Swirl
Indulge in the lush, velvety texture of these cheesecake brownies that combine the warm, zesty flavors of pumpkin spice with the rich, melty chocolate for a truly craveable dessert. Perfect for the fall season, this recipe is a delightful mashup that will have your guests raving. With a festive presentation and easy-to-follow, chef-tested steps, these Pumpkin Spice Cheesecake Brownies are sure to become a new family favorite.
Ingredients
Gather up the essentials for this recipe, including cream cheese, pumpkin puree, spices, and chocolate for a truly decadent treat. The combination of the creamy cheesecake layer and the fudgy, crisp brownie base creates an indulgent, satisfying dessert.
- 8 oz (226 g) – Cream cheese, softened
- 1 cup (240 ml) – Pumpkin puree
- 3/4 cup (150 g) – Granulated sugar
- 2 tsp – Pumpkin pie spice
- 1/4 tsp – Salt
Ingredient Substitutions
- Chocolate: White chocolate or dark chocolate can be used instead of the semisweet chocolate for a different flavor profile.
- Spices: Feel free to experiment with different spice blends, such as a pumpkin pie spice mix or adding a dash of cinnamon or nutmeg.
How to Make Pumpkin Spice Cheesecake Brownies with a Chocolate Swirl
Begin by preheating your oven and preparing your baking pan. Gather all your ingredients and equipment, then mix up the brownie batter and press it into the pan. Next, prepare the creamy pumpkin spice cheesecake layer. Blend the cream cheese, pumpkin, sugar, and spices until smooth, then carefully swirl it into the brownie batter. Bake the brownies until the cheesecake layer is set and the edges are golden brown. Allow the brownies to cool completely before cutting into squares.
Step 1: Prep Work
Preheat your oven to 350°F (177°C) and grease an 8×8-inch baking pan. Gather all your ingredients and equipment, such as a mixing bowl, hand mixer, and spatula.
Step 2: Main Cooking Process
In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, sugar, pumpkin pie spice, and salt, and mix until well combined. In a separate bowl, prepare the brownie batter according to the recipe instructions. Spread the brownie batter into the prepared baking pan, then carefully spoon the pumpkin cheesecake mixture on top and use a knife to swirl it into the brownie batter.
Step 3: Final Steps/Assembly
Bake the brownies for 40-45 minutes, or until the cheesecake layer is set and the edges are lightly golden. Allow the brownies to cool completely in the pan before cutting into squares.
Recipe Variations & Tips
- Topping Ideas: For an extra decadent touch, try adding a drizzle of melted chocolate or a dusting of powdered sugar on top of the finished brownies.
- Adjust Baking Time: Adjust the baking time as needed to achieve your desired level of fudginess.
- Spice Variations: Experiment with different spice blends, such as using a pumpkin pie spice mix or adding a dash of cinnamon or nutmeg.
- Gluten-Free Option: To make these brownies gluten-free, use a gluten-free flour blend in place of the all-purpose flour.
Serving & Storage
Serve with: a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Storage: Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
Make-Ahead: These Pumpkin Spice Cheesecake Brownies can be made a few days in advance and chilled until ready to serve.
Nutrition Information
Indulge in the comfort and coziness of these Pumpkin Spice Cheesecake Brownies, knowing that they’re made with wholesome ingredients like pumpkin puree and cream cheese. Each serving provides a satisfying dose of protein and a touch of natural sweetness.
- Serving Size: 1 brownie square
- Calories: 276 kcal
- Protein: 5 g
- Carbs: 32 g
- Fat: 15 g
- Sodium: 206 mg
Frequently Asked Questions
Can I use canned pumpkin puree instead of fresh?
Yes, canned pumpkin puree works perfectly fine in this recipe. Just be sure to use pure pumpkin puree, not pumpkin pie filling.
Can I make these brownies gluten-free?
Absolutely! You can easily adapt this recipe to be gluten-free by using a gluten-free flour blend in place of the all-purpose flour.
How do I prevent the cheesecake layer from cracking?
To prevent the cheesecake layer from cracking, be sure to avoid over-mixing the batter and bake the brownies at a lower temperature for a longer time. Gently tapping the pan on the counter before baking can also help.
Can I freeze these brownies?
Yes, these Pumpkin Spice Cheesecake Brownies freeze beautifully. Wrap the cooled brownies individually in plastic wrap, then place them in an airtight container or freezer bag. They’ll keep for up to 3 months in the freezer.
What’s the best way to get clean, sharp brownie slices?
For the cleanest, sharpest brownie slices, use a hot, dry knife and wipe it clean between each cut. Refrigerating the brownies for at least 2 hours (or up to 5 days) before slicing will also help them hold their shape.
Try These Next
- Pumpkin Spice Cheesecake Swirl Brownies For Fall Gatherings
- Pumpkin Spice Cheesecake Dip With Ginger Snap Crust
- Pumpkin Spice Cheesecake Bars With Gingersnap Crust
Pumpkin Spice Cheesecake Brownies with Chocolate Swirl
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 brownies
- Category: 🍰 Sweet & Savory Mashups
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect fall treat with these Pumpkin Spice Cheesecake Brownies, featuring a rich chocolate swirl that adds a delightful contrast to the creamy pumpkin cheesecake layer. Perfect for gatherings or cozy nights in!
Ingredients
For the Brownie Layer:
– 1/2 cup unsalted butter
– 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
– 1/4 teaspoon baking powder
For the Pumpkin Spice Cheesecake Layer:
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
– 1 teaspoon pumpkin pie spice
– 1/4 teaspoon salt
Instructions
1. 1. Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.
2. 2. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla.
3. 3. Beat in cocoa, flour, salt, and baking powder until combined.
4. 4. Spread the brownie batter evenly in the prepared pan.
5. 5. In a mixing bowl, beat together the cream cheese and sugar until smooth.
6. 6. Mix in the pumpkin puree, egg, vanilla, pumpkin pie spice, and salt until well combined.
7. 7. Pour the pumpkin cheesecake mixture over the brownie batter and swirl gently with a knife to create a marbled effect.
8. 8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. 9. Let cool before cutting into squares and serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. These brownies are even better the next day as the flavors meld together!
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin, cheesecake, brownies, dessert