With these pumpkin cheesecake swirl brownies, you do not have to choose between fall flavor and chocolate because you get both! Then the cheesecake flavor is a bonus! Perfectly moist fudgy chocolate brownies with a pumpkin cheesecake swirl are baked to perfection and will be your new favorite fall dessert.
These pumpkin cheesecake swirl brownies are perfect for fall with their unique pumpkin chocolate cheesecake flavor combination. At first bite, it almost confuses your brain (in a good way) because you can taste all three flavors at once - pumpkin, chocolate, and cheesecake!
This was inspired by my other fall recipes. I absolutely love making my own pumpkin puree and baking with pumpkin during the fall season. Be sure to check out more of my pumpkin recipes and chocolate recipes as well!
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Ingredients for Pumpkin Swirl Cheesecake Brownies
You will need typical brownie ingredients and cheesecake ingredients for this recipe.
- unsalted butter
- eggs
- sugar
- brown sugar
- dutch process cocoa powder
- semi-sweet or dark chocolate chips
- all purpose flour
- cream cheese
- pumpkin puree
- vanilla extract
- pumpkin pie spice
- salt
How to Make Pumpkin Cheesecake Swirl Brownies
To make these pumpkin cheesecake swirl chocolate fudge brownies, we start by making the chocolate brownie batter and pumpkin cheesecake batter separately. Then we swirl the two batters together and bake!
Step 1: Start by removing the cream cheese from the refrigerator an hour prior to ensure it's at room temperature. When ready to start making the brownies, preheat the oven to 350 degrees Fahrenheit. Prep a 9x13 inch pan with nonstick spray and lining it with parchment paper, leaving an extra overhang so that you can easily lift the finished product out of the pan once cool.
Step 2: In a small sauce pot, melt the butter and chocolate chips over low heat, stirring until melted.
Step 3: As soon as the mixture is mostly melted, turn off the heat and remove the pot from the heat continuing to stir the butter and chocolate until melted. Set aside to cool just a bit.
Step 4: In a mixing bowl, using an electrix mixer fitted with a whisk attachment, whisk together the eggs and sugar for two minutes until light and fluffy.
Step 5: Continue mixing and carefully stream in the melted butter chocolate mixture until combined.
Step 6: Switch to a spatula and fold in the dry flour mixture until brownie batter forms. Avoid overmixing.
Step 7: With an electric mixer, beat together the softened cream cheese, sugar, pumpkin pie spice, and vanilla extract. Once combined, continue to mix in the egg and pumpkin until a smooth uniform cheesecake mixture forms.
Step 8: Pour the brownie batter into the prepared (greased with nonstick spray and parchment paper lined) 9x13" pan. Then scoop dollops of the pumpkin cheesecake mixture randomly over top of the brownie batter, but without totally covering it. Take a butter knife or long skewer and gently swirl the pumpkin cheesecake mixture all around the brownie batter. This will create a random marble swirl effect. The picture above is after the brownies are baked. (I forgot to take one before!)
Step 9: Bake in the oven for about 35 minutes. The top should look sheen,crinkly brownie top, and baked firm without movement. If you see movement on top when gently shaking the pan, bake for a little bit longer. Let the brownies cool to room temperature before removing from the pan by using the parchment paper overhang and slicing Note that they will need to "set" before cutting.
Equipment
Equipment needed to make pumpkin cheesecake brownies includes mixing bowls, an electrix mixer with paddle attachments, and a 9x13 inch pan to bake the pumpkin brownies in. You'll also need some parchment paper and nonstick baking spray to ensure the brownies do not stick to the pan.
How to Store Pumpkin Cheesecake Swirl Brownies
Store the baked cheesecake brownies in an airtight container in the refrigerator for up to five days. It is super important to keep the pumpkin cheesecake brownies in an airtight container so that they stay fresh and moist.
More Fall Recipes...
Craving more fall flavor? Try these fall recipes:
More Brownies and Bars Recipes...
Looking for more brownies and dessert bar recipes? Check these out next:
Pumpkin Cheesecake Swirl Chocolate Fudge Brownies
Ingredients
Chocolate Fudge Brownie Layer
- 12 Tablespoons unsalted butter (1½ sticks)
- 3 large eggs
- 1 cup all purpose flour (120g)
- 1 cup cocoa powder (84g)
- ⅔ cup semi-sweet chocolate chips (115g)
- 1 cup sugar (200g)
- ¾ cup brown sugar (160g)
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
Pumpkin Cheesecake Layer
- 8 ounces cream cheese (227g) (softened at room temperature)
- ⅓ cup sugar
- 1 large egg (room temperature)
- 1 cup pumpkin puree (227g)
- 2 teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions
- Start by removing the cream cheese from the refrigerator an hour prior to ensure it's at room temperature. This ensures that it mixes smoothly for the cheesecake batter.
- When ready to start making the brownies, preheat the oven to 350 degrees Fahrenheit. Prep a 9x13 inch pan with nonstick spray and lining it with parchment paper, leaving an extra overhang so that you can easily lift the finished product out of the pan once cool.
Chocolate Fudge Brownie
- In a small sauce pot, melt the butter and chocolate chips over low heat, stirring until melted. As soon as the mixture is mostly melted, turn off the heat and remove the pot from the heat continuing to stir the butter and chocolate until melted. Set aside to cool just a bit.
- In a small bowl, whisk together flour, cocoa powder, and salt. Set aside.
- In a mixing bowl, using an electric mixer fitted with a whisk attachment, whisk together the eggs and sugar for two minutes until light and fluffy.
- Continue mixing and carefully stream in the melted butter chocolate mixture until combined. Switch to a spatula and fold in the dry flour mixture until brownie batter forms. Avoid overmixing.
Pumpkin Cheesecake
- With an electric mixer, beat together the softened cream cheese, sugar, pumpkin pie spice, and vanilla extract. Once combined, continue to mix in the egg and pumpkin until a smooth uniform mixture forms.
Assembling Pumpkin Cheesecake Swirl Chocolate Fudge Brownies
- Pour the brownie batter into the prepared (greased with nonstick spray and parchment paper lined) 9x13" pan. Then scoop dollops of the pumpkin cheesecake mixture randomly over top of the brownie batter, but without totally covering it. Take a butter knife or long skewer and gently swirl the pumpkin cheesecake mixture all around the brownie batter. This will create a random marble swirl effect.
- Bake in the oven for about 35 minutes. The top should look shiny like a typical crinkly brownie top, and baked firm without any jiggle in the middle. If you see movement on top when gently shaking the pan, bake for a few minutes longer.
- Let the brownies cool to room temperature before removing from the pan by using the parchment paper overhang to lift the brownies out and on to a cutting board. Slice into 24 even squares and enjoy! Note that they will need to chill a little and "set" before cutting.
Let us know if you made this recipe!