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Creamy Pumpkin Cheesecake Brownies Swirl

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A dense, fudgy brownie with a luscious pumpkin cheesecake swirl, perfect for fall and cozy gatherings. This recipe balances rich chocolate with warm pumpkin spices for a festive treat.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120g) pure pumpkin puree
  • 1/3 cup (65g) granulated sugar
  • 1 large egg
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line with parchment paper.
  2. In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until smooth and glossy, about 2 minutes.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined. Avoid overmixing.
  6. In another bowl, beat the softened cream cheese until smooth. Add pumpkin puree, sugar, egg, cinnamon, nutmeg, ginger, and vanilla extract. Beat until silky and well combined, about 1-2 minutes.
  7. Pour half of the brownie batter into the prepared pan and spread evenly.
  8. Dollop half of the pumpkin cheesecake mixture on top in spoonfuls. Repeat with remaining brownie batter and cheesecake mixture.
  9. Use a toothpick or skewer to gently swirl the two mixtures together to create a marbled pattern. Avoid over-swizzling.
  10. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  11. Cool completely on a wire rack before slicing.

Notes

Do not overmix the brownie batter to keep it fudgy. Use room temperature eggs and cream cheese for smooth blending. Swirl gently to maintain distinct layers. Tent with foil if cheesecake edges brown too fast. Let brownies cool completely before slicing for cleaner cuts.

Nutrition

Keywords: pumpkin cheesecake brownies, fall dessert, pumpkin swirl brownies, creamy pumpkin brownies, easy pumpkin dessert, fudgy brownies, pumpkin spice dessert

Find it online: https://sweetstirring.com/creamy-pumpkin-cheesecake-brownies-swirl-recipe-easy-and-perfect-for-fall/