Pumpkin Cheesecake Swirl Brownies
These Pumpkin Cheesecake Swirl Brownies are the ultimate fall dessert, combining fudgy chocolate brownie layers with a creamy pumpkin cheesecake swirl. Perfect for holidays or chilly evenings, they’re festive, flavorful, and visually stunning. The recipe is easy to prepare and can be made from scratch or with a boxed mix for a shortcut. With warm spices, rich cocoa, and a marbled top, they’re sure to impress every time.
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup chocolate chips optional
For the Pumpkin Cheesecake Swirl:
- 6 oz cream cheese softened
- ¼ cup granulated sugar
- ⅓ cup pumpkin puree
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
Step 1: Make the Brownie Batter
- Start by melting butter and mixing it with sugar, eggs, and vanilla. Stir in cocoa powder, flour, and salt until just combined. If you're using a boxed brownie mix, prepare it according to the package instructions.
Step 2: Make the Cheesecake Swirl
- In a separate bowl, beat softened cream cheese until smooth. Add sugar, pumpkin puree, egg yolk, vanilla, and pumpkin pie spice. Beat until creamy and well blended.
Step 3: Assemble
- Spread most of the brownie batter into a parchment-lined baking pan. Drop spoonfuls of the pumpkin cheesecake mixture on top, followed by the remaining brownie batter. Use a knife or toothpick to gently swirl the layers together, creating a marbled effect.
Step 4: Bake
- Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, or until the edges are set and the center is slightly jiggly. A toothpick inserted should come out with a few moist crumbs.
Step 5: Cool and Slice
- Let the brownies cool completely before slicing. For clean, defined layers, refrigerate for at least an hour before cutting.