Pumpkin Cheesecake Brownies Recipe
Decadent, spiced Pumpkin Cheesecake Brownies with a rich fudgy base and creamy pumpkin swirl. The perfect fall dessert for gatherings, Thanksgiving, or whenever you're craving a cozy, chocolatey treat.
Print
Pin
Servings: 12 brownies
Calories: 245kcal
Cost: $9
Equipment
- 1 8x8 inch pan With straight sides for clean edges
- 1 Parchment paper For easy lifting and clean cuts
- 2-3 Mixing bowls Separate for wet and dry ingredients
- 1 Electric mixer Hand or stand
- 1 Measuring Cups
- 1 Measuring spoons
- 1 Whisk For mixing batter
- 1 Knife or toothpick For creating swirl pattern
Ingredients
Brownie Layer:
- ½ cup Unsalted butter
- 4 oz Semi-sweet chocolate Chopped
- 1 cup Granulated sugar
- 2 Large eggs At room temperature
- 1 teaspoon Vanilla extract
- ¾ cup All-purpose flour
- ¼ cup Unsweetened cocoa powder
- ¼ teaspoon Salt
- ½ teaspoon Espresso powder Optional, enhances chocolate
Pumpkin Cheesecake Layer:
- 8 oz Cream cheese Softened
- ½ cup Pumpkin puree Not pumpkin pie filling
- ¼ cup Granulated sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Pumpkin pie spice
- ¼ teaspoon Ground cinnamon
- 1 tablespoon All-purpose flour Helps set the cheesecake layer
Instructions
- Preheat oven
- Melt chocolate
- Mix brownie batter
- Prepare cheesecake layer
- Layer and swirl
- Bake
- Cool Chill
- Slice and serve
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 70g | Calories: 245kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.2g | Cholesterol: 50mg | Sodium: 120mg | Potassium: 130mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2200IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1.2mg