Print

Pumpkin Cheesecake Brownies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich chocolate and pumpkin brownies with a creamy cheesecake swirl, perfect for fall gatherings.

Ingredients

  • 1 cup pumpkin puree
  • 1 cup cream cheese
  • 1 cup sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a baking pan.
  2. Mix together the melted butter and sugar. Add the eggs, one at a time, and vanilla extract, mixing well.
  3. Combine the flour, cocoa powder, baking powder, salt, cinnamon, and nutmeg in another bowl. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  4. Beat the cream cheese and sugar until smooth. Add the pumpkin puree and mix until well incorporated.
  5. Pour half of the brownie batter into the baking pan. Layer with the cheesecake mixture, then top with the remaining brownie batter.
  6. Use a knife to swirl the mixtures together slightly.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow to cool before slicing into squares and serving.

Notes

For serving, dust with powdered sugar or top with whipped cream. Store in an airtight container for up to three days at room temperature, or refrigerate for up to a week.

Find it online: https://www.cuisiniu.com/pumpkin-cheesecake-brownies-recipe/