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Pumpkin Cheesecake Brownies are a fall hit
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4.29 from 7 votes

Pumpkin Cheesecake Swirled Brownies

Rich chocolate pumpkin brownies swirled with a pumpkin cheesecake layer!
Prep Time25 mins
Cook Time40 mins
Additional Time20 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 24 brownies
Calories: 183kcal


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


  • 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.


The cheesecake layer will initially be runny, you'll want 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.


Serving: 1brownie | Calories: 183kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 196mg | Fiber: 2g | Sugar: 20g