Pumpkin Cheesecake Brownies
A fudgy cocoa brownie with a pumpkin cream cheese layer swirled through the middle, in one 8 by 8 pan. Cut them once they're fully cool so the squares stay clean, then warm each one before serving with ice cream on top.
Servings: 16
Calories: 235kcal
Equipment
Ingredients
Brownie Batter
- ¾ cup butter unsalted and 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
- 8 ounces cream cheese softened
- 1 egg
- ⅓ cup sugar
- ¼ cup all-purpose flour
- ½ cup canned pumpkin
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin spice
Instructions
- Preheat the oven to 350°F (177°C). Brush an 8 by 8 inch pan with oil and line it with parchment paper, leaving an overhang on 2 sides.
- In a large bowl, beat the ¾ cup of melted butter with the 1 cup of sugar and the 1 teaspoon of vanilla. Add the 2 eggs and beat until light and fluffy.
- In a separate bowl, whisk together the ½ cup of flour, the ½ cup of cocoa powder, the ¼ teaspoon of salt and the 2 teaspoons of cinnamon. Add to the butter mixture and mix until smooth.
- In a third bowl, beat the 8 ounces of softened cream cheese until smooth. Add the 1 egg, the ⅓ cup of sugar, the ¼ cup of flour, the ½ cup of canned pumpkin, the 1 teaspoon of vanilla, the ½ teaspoon of cinnamon and the 1 teaspoon of pumpkin spice. Beat until smooth.
- Spread about ⅔ of the brownie batter evenly in the prepared pan, into the corners. Spoon the cheesecake batter over it and spread gently. Dollop the remaining brownie batter over the top, then drag a knife or skewer through the top 2 layers to swirl, 4 or 5 passes. Do not swirl down into the bottom layer.
- Bake for 40 to 50 minutes, until the center is set.
- Cool completely in the pan on a wire rack, about 1 hour 30 minutes.
- Lift out by the parchment or cut in the pan, into 16 squares. For the cleanest edges, chill 1 hour before cutting.
- To serve warm, microwave a square for 15 seconds, or warm on a tray in a 300°F oven for 5 minutes. Top with ice cream.
Video
Notes
- Cut them cold, eat them warm. The cream cheese layer has to be set before a knife goes through it or the squares smear and the swirl is lost. Reheat each square as you serve it.
- Cream cheese: Full fat block style, out of the fridge 1 hour ahead. The tub kind holds more water and sets softer.
- Beat it alone first. Cream cheese on its own until smooth, then add everything else. Added all at once, the lumps never come out.
- Swirl the top 2 layers only, 4 or 5 passes. The bottom ⅔ of brownie batter keeps the squares together, and over swirling turns 2 layers into 1.
- Canned pumpkin: Pure pumpkin, not pie filling. A 15 ounce can holds about 1¾ cups and this takes ½ cup.
- Box mix: Works for the brownie layer. Prepare per package, ⅔ on the bottom, ⅓ dolloped on top.
- Storage: 5 days in the fridge, 3 months in the freezer. Cut into squares and layer with parchment before freezing.
Nutrition
Serving: 1brownie | Calories: 235kcal | Carbohydrates: 24g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 95mg | Potassium: 99mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1694IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 1mg
