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Creamy Pumpkin Cheesecake Brownies

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Rich and fudgy brownies swirled with a smooth, tangy pumpkin cheesecake layer, perfect for cozy fall gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (80g) canned pumpkin purée
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper.
  2. In a medium bowl, whisk together the melted butter and granulated sugar until combined but not grainy, about 1-2 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
  5. Slowly fold the dry ingredients into the wet mixture until just combined; do not overmix.
  6. Using a mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
  7. Add the pumpkin purée, sugar, egg, cinnamon, nutmeg, vanilla, and salt to the cream cheese and beat until fully incorporated and silky smooth.
  8. Pour half of the brownie batter into the prepared pan and spread evenly.
  9. Carefully spoon the pumpkin cheesecake mixture over the brownie layer, smoothing it gently.
  10. Drop spoonfuls of the remaining brownie batter over the cheesecake layer.
  11. Use a butter knife or skewer to swirl the two batters together lightly to create a marbled effect without overmixing.
  12. Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the brownie part comes out with a few moist crumbs.
  13. Cool completely in the pan on a wire rack for at least 1 hour. Refrigerate for an extra 30 minutes if firmer slices are desired.
  14. Slice into squares and serve. Wipe the knife clean between cuts for neat slices.

Notes

Use room temperature eggs and cream cheese for smooth batter. Do not overmix brownie batter to avoid toughness. Swirl batters lightly for a pretty marbled effect. Cool brownies completely before slicing to set cheesecake layer. For gluten-free, substitute flour with almond flour or gluten-free blend. For dairy-free, use vegan cream cheese and coconut oil, and replace eggs with flax eggs.

Nutrition

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

Find it online: https://yumnode.com/creamy-pumpkin-cheesecake-brownies-recipe-easy-perfect-fall-dessert/