Pumpkin Cheesecake Swirl Brownies Recipe
Fudgy chocolate brownies swirled with creamy pumpkin cheesecake for the perfect balance of rich and spiced flavors. These Pumpkin Cheesecake Swirl Brownies are an irresistible fall dessert, perfect for holidays, parties, or cozy gatherings.
Ingredients
For the Brownie Layer
- 1 cup 2 sticks unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ tsp salt
For the Pumpkin Cheesecake Layer
- 8 oz cream cheese softened
- ½ cup pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the brownie batter: In a large mixing bowl, whisk together melted butter and sugar. Add eggs and vanilla, whisking until smooth. Sift in flour, cocoa powder, and salt. Mix until just combined.
- Make the cheesecake batter: In another bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, egg, vanilla, and spices. Mix until creamy.
- Assemble: Spread about ⅔ of the brownie batter into the prepared pan. Carefully spread the cheesecake mixture over it. Drop spoonfuls of the remaining brownie batter on top, then use a knife to gently swirl the two batters together.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Cool completely in the pan before slicing into squares.
Video
Notes
- Use a thin knife or skewer for neat swirls.
- Don’t over-swirl or the layers will blend too much.
- Let brownies cool fully before cutting for clean edges.