Description
These Easy Pumpkin Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, spiced pumpkin cheesecake swirl for a delicious fall-inspired dessert that’s simple to make and perfect for any occasion.
Ingredients
Scale
Brownie Mix
- 1 package brownie mix (for 13×9″ pan) plus ingredients needed as listed on package
Pumpkin Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 tablespoons all-purpose flour
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F (177 degrees C). Line a 13×9 inch baking pan with foil, making sure the foil hangs over the edges on at least two sides for easy removal later. Spray the foil with cooking spray to prevent sticking.
- Prepare Brownie Batter: In a medium-sized bowl, prepare the brownie mix according to the package instructions. Set aside once mixed.
- Make Pumpkin Cheesecake Filling: In a separate bowl, use a hand mixer on medium speed to beat the softened cream cheese and sugar until smooth and combined. Add the canned pumpkin puree, vanilla extract, and egg; continue beating until everything is fully incorporated. Finally, stir in the pumpkin pie spice and flour just until combined, being careful not to overmix.
- Assemble Brownies: Pour the prepared brownie batter into the bottom of the prepared baking pan and smooth evenly. Drop spoonfuls of the pumpkin cheesecake filling randomly over the brownie batter. Using a butter knife or skewer, gently swirl the cheesecake filling into the brownie batter to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a knife inserted into the center comes out clean with just a few moist crumbs.
- Cool and Serve: Remove the brownies from the oven and allow to cool completely in the pan. Use the foil edges to lift the brownies out, then cut into squares and serve.
Notes
- Use fresh canned pumpkin puree, not pumpkin pie filling, for best results.
- Do not overmix the pumpkin cheesecake filling to keep it light and creamy.
- Swirling the cheesecake and brownie batters creates a beautiful marbled look; avoid fully mixing them together.
- Make sure to cool the brownies completely before cutting to ensure clean slices.
- Store any leftovers in an airtight container refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
