Pumpkin Cheesecake Brownies
Pumpkin cheesecake plus fudgy brownies... it's two prefect desserts in one. You can't go wrong with this must-try fall bake!
What are pumpkin cheesecake brownies?
Pumpkin cheesecake brownies are exactly what they sound like! A super fudgy brownie base is swirled with a super creamy pumpkin cheesecake. The result is a super rich, decadent, insanely delicious combination of brownies and pumpkin cheesecake!
If you've never tried pumpkin and chocolate together before, trust me you're going to love it! Especially in the form of rich brownies and smooth, creamy, and tangy pumpkin cheesecake. They pair so well together!
These are an adaptation of my regular recipe for Cheesecake Brownies - one of my very favorite recipes on the blog!
How do you make pumpkin cheesecake brownies?
Making these pumpkin cheesecake brownies is super easy, because they can be made in just two bowls- one for the brownies and one for the cheesecake. They come together super quickly, too!
to make the brownies, combine melted butter, granulated sugar, eggs, and vanilla in a bowl. After that, add in the vegetable oil and cocoa powder, and mix.
Now, with a rubber spatula, stir in the dry stuff: flour, baking soda, corn starch, and salt until combined. Brownie batter is done!
For the pumpkin cheesecake, you will probably want to use an electric mixer or stand mixer fitted with the paddle attachment. This is because we need the cream cheese to get very smooth.
To make the pumpkin cheesecake, start by creaming the room temperature cream cheese until it becomes smooth. Next, add in pumpkin puree, sugar, vanilla, and cinnamon and beat until the ingredients are thoroughly combined. You are done with the cheesecake!
Getting the perfect swirls
Cheesecake brownies are one of my favorite desserts in part because of how pretty they turn out with so little effort.
To get the perfect swirls, first, you need to reserve about 1/3 cup of the brownie batter. Then, pour the remainder of the batter into the pan and spread it evenly. Next, pour the cheesecake mixture on top.
Now, using the reserved brownie batter, spoon ~1 tablespoon sized dollops of batter on top of the cheesecake mixture.
It doesn't really matter if you do it in any specific pattern, but I usually place the dollops of brownie batter in rows.
Now, get a thin, sharp-ish object, like a knife or a skewer and start gently dragging it through the batter, swirling the brownie batter on top with the pumpkin cheesecake.
Swirl until you are satisfied with the pattern! But don't over-swirl to the point of mixing, or it'll look like a mess and the brownie part on top won't come out as fudgy.
Tips
- Make sure your ingredients for the cheesecake are room temperature! If the cream cheese is too cold, the cheesecake will be chunky.
- Make sure you're using pumpkin puree- not pumpkin pie filling!
- I added a dash of cinnamon to the pumpkin cheesecake mixture, but this is totally optional. It brings out the pumpkin flavor and warm fall vibes!
- Wondering how to use up the rest of the can of pumpkin puree? I got you! Click here for all my pumpkin recipes on the blog, or check out the list I made below.
I hope these pumpkin cheesecake brownies become one of your new fall favorites! This recipe will for sure be on repeat in my kitchen this season.
If you make these pumpkin cream cheese brownies, please leave a comment and rating down below- I would absolutely love to know how you liked them!
Happy baking!
Love pumpkin? Try these recipes!
- Starbucks Pumpkin Spice Latte
- My favorite Pumpkin Orange Cookies
- These Pumpkin Cheesecake Pancakes
- This popular Pumpkin Bread With Chai Icing
- My Grandma's Pumpkin Roll
Pumpkin Cheesecake Brownies
Creamy pumpkin cheesecake meets an insanely fudgy brownie in this must try pumpkin cheesecake brownie recipe that is perfect for fall!
Brownies
- 1 1/4 cups granulated sugar
- 5 tablespoons unsalted butter (melted)
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/3 cup vegetable oil
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Cheesecake
- 8 ounces cream cheese (room temperature)
- 1/4 cup granulated sugar
- 1/4 cup pumpkin puree
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Preheat oven to 325°F. Line an 8x8-inch pan with parchment paper and set aside.
- With a stand mixer using the paddle attachment, or with a hand mixer, combine granulated sugar, melted butter, eggs, and vanilla extract in a bowl. Add the cocoa powder and vegetable oil and mix. Using a rubber spatula, mix in the flour, baking soda, corn starch and salt. Reserve 1/3 cup of the brownie batter and set aside.
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In the bowl of a mixer, beat the cream cheese until creamy. Add granulated sugar and beat until smooth. Add in pumpkin, vanilla extract, and cinnamon; combine.
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Add the brownie batter to prepared 8x8-inch pan and spread evenly. Pour pumpkin cheesecake mixture on top of the brownie mixture. Using a spoon, create dollops with the reserved brownie batter on top of the pumpkin cheesecake mixture. Using a sharp knife or skewer, create swirls by dragging it through the batter.
- Bake for 30 minutes in preheated oven, for 30 minutes, until the surface of the cheesecake looks set, or a toothpick inserted into the center comes out clean. Allow the brownies to cool completely before cutting them into squares and serving.