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Once upon a time, I made a rich chocolatey brownie swirled with a smooth pumpkin cheesecake and enjoyed one piece after another.
Who could resist Pumpkin Cheesecake Brownies? Just look at that dark chocolate brownie with its pumpkin cheesecake layer!
BEFORE BAKING THESE BROWNIES – please read through ALL of the directions and recipe steps! Many questions have already been addressed and you’ll save yourself a hassle by doing so first. Happy baking!
Pumpkin Cheesecake Brownies
The pumpkin cheesecake swirl in the brownies is worth the tiny bit of extra effort and it also works to keeps these brownies ultra-moist.
I must be on a cheesecake kick this fall, my last recipe also involved pumpkin cheesecake too.
Pumpkin Brownies
This is my classic brownie recipe with pumpkin mixed in for extra pumpkin flavor. Then you’ll swirl in the cheesecake layer to make them even better.
Half of that cheesecake layer is plain cheesecake and half is pumpkin cheesecake. That is what creates the pretty two-toned effect in the swirl.
The first time I made these, I chose to use only about 3/4 of the pumpkin mixture and then regretted it because I wanted more cheesecake on top.
Take your pick on how much cheesecake batter to use. Using less will make prettier swirls, but more cheesecake is my preference for taste.
The brownie is thick, dense and soft. Not too chewy thanks to the addition of pumpkin, but rich like a brownie should be. There is an extra egg in these brownies for more chewy brownie texture.
How to make pumpkin swirl brownies
Getting the pretty swirl on top isn’t too hard. Spoon the cheesecake mixture on top of the brownie batter in stripes and then take a butter knife or toothpick and run it through the batter to make a criss cross pattern. Then swirl it in a couple circles for good measure.
Be careful not to over-swirl or it will turn the swirls muddy and the brownies won’t be as pretty – they’ll still be delicious though.
Baking Tip
The cheesecake layer will initially be runny, you need to bake the brownies until the cheesecake has set.
Please note that the baking time is a range, however ovens and pans vary and will affect the time needed to fully bake this recipe. Keep baking until a toothpick inserted into the cheesecake portion comes out clean.
Let me know in the comments if you make this recipe. I think it would be perfect for a fall potluck or party, maybe even Thanksgiving dessert.
This pumpkin brownie recipe is loosely based on my Best Brownie Recipe in the world from scratch. If you’re looking for a great basic brownie recipe, be sure to check that recipe out too.
Pumpkin Cheesecake Swirled Brownies
Ingredients
For the Brownies
- 1/2 cup butter, melted
- 2 cups granulated sugar
- 1 cup canned pumpkin puree
- 3 eggs
- 1 teaspoon vanilla extract
- 2/3 cup cocoa
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
For the Cheesecake Swirl
- 4 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla
- 1/3 cup canned pumpkin
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350°F. Grease and flour a 9 x 13 inch baking pan. Beat together melted butter, sugar, pumpkin, eggs and vanilla together in a large bowl. In a separate bowl, whisk together the cocoa, flour, baking soda and salt. Add the dry ingredients to the wet and mix together until combined. Pour batter into prepared pan.
- To make the cheesecake filling, beat together cream cheese, sugar, egg, vanilla and pumpkin pie spice in a medium bowl. Reserve 2/3 of a cup of this mixture and set it aside now to make the white cheesecake swirl layer.
- Mix the pumpkin into the remaining cheesecake mixture. You should have two small bowls of cheesecake batter and pumpkin cheesecake batter. Starting with the white batter, spoon the mixture onto the brownie batter in thin rows. Then do the same with the pumpkin cheesecake batter. Don’t worry if they touch or its not perfect. Run a butter knife through the batter in a grid pattern to get the swirled look. Don’t over do it.
- Bake for 30-40 minutes or until a toothpick inserted comes out clean. Cool completely and chill in the refrigerator for at least 2 hours before slicing. Makes 24 brownies.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/1/14 – recipe notes and photos updated 8/13/21}
I first shared this recipe in September 2014 as a contributor on Uncommon Designs.
Follow along on my pumpkin, cheesecake, and chocolate craze with these other recipes!
Layered Pumpkin Cheesecake Bars
Salted Caramel Pumpkin Cheesecake
Chocolate Sandwich Cookies with Pumpkin Spice Buttercream
Love the cheesecake swirls! These brownies look amazing!
These are quite possibly the most gorgeous brownies ever. The swirls are lovely 🙂
GORGE swirls! mine never seem to look that pretty
Wow! Amazing shots and your dessert looks like a must have fall recipe.
Yum! Saving them from when I’m feeling indulgent 😉
Oh WOW, yummy. Pinning now!
These look delicious, Mallory! And so pretty.
Pumpkin and chocolate are a great pair and the cheesecake just makes these 100x better. Pinning!
I love these cute little brownies, especially for halloween because they have all of those fun colors!
Those swirls are gorgeous! Love the halloween colors- so perfect!