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Creamy Pumpkin Cheesecake Swirl Brownies

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These creamy pumpkin cheesecake swirl brownies combine a fudgy pumpkin brownie base with rich, tangy cheesecake ribbons, perfect for a cozy fall treat.

Ingredients

Scale
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95 g) all-purpose flour
  • 1/3 cup (40 g) unsweetened cocoa powder, sifted
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (120 ml) pumpkin puree, canned or homemade
  • 1/2 teaspoon baking powder
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined and glossy.
  3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, salt, baking powder, and cinnamon.
  5. Gradually fold dry ingredients into wet mixture, stirring gently until just combined.
  6. Fold in pumpkin puree carefully; the batter will be thick and dense.
  7. Using an electric mixer or whisk, beat softened cream cheese until smooth.
  8. Add sugar, egg, vanilla, and cinnamon to cream cheese and mix until creamy and lump-free.
  9. Pour half of the brownie batter into the prepared pan and spread evenly.
  10. Dollop spoonfuls of cheesecake mixture across the brownie layer.
  11. Pour remaining brownie batter over the top in dollops.
  12. Use a toothpick or skewer to gently swirl through the layers to create a marbled effect.
  13. Bake for 35-40 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not wet batter.
  14. Let brownies cool completely in the pan on a wire rack before slicing.

Notes

If cheesecake batter is too thick to swirl nicely, add a teaspoon of milk to loosen it. Do not overmix the batter to keep brownies tender. Let brownies cool completely before slicing to avoid a gooey mess. Butter should be melted but cooled slightly to avoid cooking eggs prematurely.

Nutrition

Keywords: pumpkin cheesecake brownies, fall dessert, creamy pumpkin brownies, cheesecake swirl brownies, cozy fall treats, pumpkin dessert

Find it online: https://milacook.com/creamy-pumpkin-cheesecake-swirl-brownies-easy-recipe-for-cozy-fall-treats/