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pumpkin cheesecake brownies stacked on a plate. Brownies are topped with a scoop of vanilla ice cream and drizzled in chocolate sauce
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4.54 from 50 votes

Pumpkin Cheesecake Brownies

These Pumpkin Cheesecake Brownies are rich, moist, totally yummy and full of fall flavors! Perfect for Thanksgiving and all around fall treat!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake brownies, pumpkin brownies, pumpkin cheesecake brownies
Servings: 16
Calories: 215kcal

Ingredients

Brownie Batter

  • ¾ cup butter unsalted, melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup all-purpose flour
  • ½ cup cocoa powder unsweetened
  • ¼ teaspoon salt
  • 2 teaspoon cinnamon

Cheesecake Batter

Instructions

  • Preheat your oven to 350℉. Spray an 8x8 inch baking pan with cooking oil then line it with parchment paper.
  • In the bowl of your mixer add melted butter, sugar, vanilla extract and mix well until well combined. Add in the eggs and continue beating until light and fluffy. 
  • In another bowl, combine the dry ingredients for the brownie batter, then gradually add them into the butter mixture and mix until well combined and smooth.
  • In a large bowl, add the cream cheese and beat it until smooth. Add the rest of the cheesecake batter ingredients and and mix until well combined and smooth.
  • Spread about ⅔ of the chocolate batter into the prepared pan and smooth it out with a spatula. Spread the cheesecake batter over the brownie batter. Add remaining brownie batter over cheesecake batter by spoonfuls. Swirl the batters together by running a butter knife or a skewer back and forth through the pan.
  • Place the baking pan in the oven and bake for 40 to 50 minutes (mine took 50 min), or until center is set. Cool completely on wire rack and chill before cutting and serving.

Video

Notes

  1. If you want two perfect layers as seen in the photos, when you're swirling with a skewer, make sure you mostly only swirl the top two layers and don't touch the bottom brownie layer.
  2. Store your leftover brownies in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days.
  3. Cooked cheesecake brownies freeze really well, just place the cakes fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the brownies lasts 3 months.

Nutrition

Serving: 1brownie | Calories: 215kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 117mg | Potassium: 109mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1580IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 1mg