Pumpkin Cheesecake Brownies
Pumpkin Cheesecake Brownies are the dessert that shows up when fudgy chocolate brownies and creamy spiced pumpkin cheesecake decide to share a pan instead of fighting for attention. You get a dense, chocolatey base swirled with a tangy pumpkin cheesecake layer, warmed up with cinnamon, ginger, and a little nutmeg.
Equipment
- 9x13 inch baking pan aluminized steel recommended for even baking
- Parchment paper with overhang handles for easy lifting
- Large mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Butter knife or skewer for swirling
- Measuring cups
- Measuring spoons
- Whisk
- Sharp knife for slicing clean squares
Ingredients
- 1/2 cup unsalted butter 113g, 1 stick, melted
- 1 cup granulated sugar 200g
- 1/2 cup brown sugar 100g, packed
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour 90g
- 1/2 cup unsweetened cocoa powder 42g, high-quality recommended
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips optional
For the Pumpkin Cheesecake Layer
- 16 oz full-fat cream cheese 454g, softened
- 2/3 cup granulated sugar 133g
- 1/2 cup pure pumpkin puree not pumpkin pie filling
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice or cinnamon, ginger, nutmeg blend
- salt pinch
Optional Toppings & Serving
- whipped cream for serving
- ground cinnamon for dusting
- caramel sauce optional drizzle
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides, and lightly grease the paper.
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each, then stir in vanilla.
- In a separate bowl, whisk flour, cocoa powder, and salt. Gradually add dry ingredients to wet mixture, stirring just until combined. Fold in chocolate chips if using.
- In another bowl, beat softened cream cheese with a hand mixer until smooth. Add sugar and beat until combined. Mix in pumpkin puree, egg, vanilla, pumpkin pie spice, and salt until smooth.
- Pour about two-thirds of brownie batter into the pan and spread evenly. Set aside remaining one-third. Pour pumpkin cheesecake batter over and gently spread.
- Drop spoonfuls of reserved brownie batter over the cheesecake layer. Use a butter knife to swirl in a figure-eight or zigzag pattern for a marbled effect.
- Bake for 35 to 45 minutes until the cheesecake layer is set and a toothpick inserted in the brownie portion comes out with moist crumbs. Center may be slightly jiggly.
- Cool completely in the pan at room temperature for 1 hour, then refrigerate for at least 2 hours until fully set before slicing.
- Use parchment overhang to lift the slab out of the pan. Slice into 24 squares with a sharp knife, wiping clean between cuts.
Notes
- Bring cream cheese and eggs to room temperature before mixing to prevent lumps in the cheesecake layer.
- Use pure pumpkin puree, never pumpkin pie filling which already contains sugar and spices.
- Do not skip the chilling step; it gives the cheesecake layer its final creamy, sliceable texture.
- Line your pan with parchment paper so you can lift the whole slab out for clean, even cuts.
- Use a sharp knife and wipe it clean between cuts for neat squares.
- Add chopped pecans or walnuts to the brownie batter for extra crunch.
- Swap pumpkin pie spice for individual cinnamon, ginger, nutmeg, and cloves if preferred.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze individual squares wrapped tightly in plastic wrap for up to 3 months.
- Avoid microwaving leftovers, as it can make the cheesecake layer runny; serve chilled or at room temperature.
Nutrition
Serving: 1brownieCalories: 195kcalCarbohydrates: 21gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 45mgSodium: 105mgSugar: 16gVitamin A: 15IUCalcium: 2mgIron: 6mg
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