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–+ servings

Pumpkin Cheesecake Brownies

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Rich, fudge brownies topped with a swirl of vanilla and pumpkin cheesecake.
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Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings1 8" pan brownies

Ingredients 

Cheesecake

  • 226 g cream cheese (1 c.) room temperature
  • 75 g granulated sugar (¼ c. + 2 tbsp.)
  • 1 egg room temperature
  • 1 tsp. vanilla
  • 1 tbsp. all purpose flour
  • 2 tbsp. heavy whipping cream
  • 60 g pumpkin puree (¼ c.)

Brownies

  • 113 g unsalted butter (½ c.)
  • 180 g semi-sweet chocolate chips (1 c.)
  • 24 g dutch process cocoa (⅓ c.)
  • 2 eggs
  • 200 g granulated sugar (1 c.)
  • 80 g all purpose flour (⅔ c.)
  • ½ tsp. salt

Instructions 

Pumpkin Cheesecake

  • Preheat the oven to 350°F / 175°C. Butter and line an 8" square pan with parchment paper.
  • Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, you can use a hand mixer). Beat the cream cheese and sugar together for 2 minutes, until the mixture is smooth and fluffy.
  • Add in the egg, vanilla and flour. Beat on low speed just until combined.
  • Transfer ½ of the batter to another bowl. To one bowl, gently mix in the heavy whipping cream. To the other bowl, gently mix in the pumpkin puree. Set aside.

Brownies

  • In a small microwave safe bowl, melt together the butter and chocolate chips in 30 second intervals, stirring in between each interval until the mixture is smooth.
  • Whisk in the cocoa powder and set aside.
  • In a medium sized mixing bowl, vigorously whisk together the eggs and sugar until the mixture is pale & fluffy.
  • Add the chocolate mixture into the egg mixture, and mix until combined.
  • Add in the flour and salt. Use a rubber spatula to lightly fold the flour into the ingredients just until no flour streaks remain.
  • Reserve ¼ c. of brownie batter for swirling on top. Pour the remaining brownie batter into your prepared pan.
  • Place alternating dollops of the vanilla and pumpkin cheesecake batters on top of the brownies to form a flat, even layer. Use a spoon to gently spread out the cheesecake to cover the brownies if needed.
  • Dollop the reserved brownie batter on top of the cheesecake layer, then use a knife to gently swirl it together.
  • Bake the brownies for 40-45 minutes, until they are set on the edges and only slightly wobble in the center.
  • Allow the brownies to fully come to room temperature, then slice, serve, and enjoy!

Notes

The brownies are done when the sides have set and the middle only *slightly* jiggles. Every oven is different which is why I recommend an oven thermometer! So if they don't look quite done at 45 min - continue cooking until they're only slightly jiggly!