If you love the rich decadence of brownies and the cozy, spiced warmth of pumpkin cheesecake, then you are in for a real treat with this Pumpkin Cheesecake Brownies Recipe. It beautifully blends fudgy chocolatey goodness with a luscious, creamy pumpkin cheesecake swirl that feels like a hug from the inside. Perfect for fall gatherings or whenever you want to indulge in something both familiar and uniquely delightful, these brownies bring a festive flair to your dessert table that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are straightforward but play important roles in creating layers of flavor, texture, and that gorgeous marbled look you’ll love. Each one is essential to bringing this Pumpkin Cheesecake Brownies Recipe to life with the perfect balance between chocolate intensity and pumpkin spice comfort.
- Brownie mix: The base for your fudgy texture, you can use a box mix or your favorite homemade recipe for that rich chocolate goodness.
- Semi-sweet chocolate chips: Adding bursts of melty chocolate throughout the brownies for indulgent pockets of sweetness.
- Cream cheese (8 oz, softened): The creamy heart of the cheesecake swirl, giving a smooth and tangy layer.
- Granulated sugar (1/2 cup): Sweetens the cheesecake mixture just right without overpowering the pumpkin’s earthiness.
- Egg (1, room temperature): Helps bind the cheesecake filling and brownie batter ensuring a perfect bake.
- Vanilla extract (1/2 teaspoon): Elevates the flavors with a warm, aromatic note that complements both chocolate and pumpkin.
- Pumpkin puree (2/3 cup): Not pumpkin pie filling—this pure pumpkin is the star of the show, adding moisture and that unmistakable autumn vibe.
- Pumpkin pie spice (2 teaspoons): A blend of cinnamon, nutmeg, and cloves that injects cozy, seasonal spice into the cheesecake layer.
How to Make Pumpkin Cheesecake Brownies Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C), or follow the temperature suggested on your brownie mix box. Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper, letting the edges hang over for an easy lift out after baking. This step helps ensure even baking and effortless removal without breaking your beautiful brownies.
Step 2: Make the Brownie Batter
Mix up your brownie batter exactly as directed on your box or recipe, then stir in the semi-sweet chocolate chips. These little gems will melt pockets of chocolaty goodness inside your brownies and add a wonderful texture contrast. Set this batter aside as you prepare your cheesecake pumpkin mixture.
Step 3: Whip Up the Pumpkin Cheesecake Mixture
Beat the softened cream cheese in a bowl until it’s light and fluffy, which creates that gorgeous creamy swirl later. Add the granulated sugar and mix until it’s fully incorporated. Then, beat in the egg and vanilla extract until smooth and glossy. Finally, add the pumpkin puree and pumpkin pie spice, mixing until everything comes together beautifully, infusing the cheesecake with warm seasonal flavors.
Step 4: Layer and Swirl the Browns and Cheesecake
Spread half of the brownie batter evenly into your prepared pan. Spoon the pumpkin cheesecake mixture over this chocolate base, smoothing it out gently, then spoon the remaining brownie batter on top. To get that signature marbled look, use a knife or skewer to carefully swirl the layers together – don’t overdo it; just enough to create beautiful ribbons throughout.
Step 5: Bake to Perfection
Bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs clinging to it. This ensures your brownies are fudgy but cooked through. Let your Pumpkin Cheesecake Brownies Recipe cool completely before lifting them out with the parchment paper edges—this will make cutting clean squares much easier.
How to Serve Pumpkin Cheesecake Brownies Recipe
Garnishes
To dress up these brownies for any occasion, sprinkle a light dusting of powdered sugar or a few extra chocolate chips on top. A dollop of whipped cream or a drizzle of caramel sauce pairs wonderfully, adding an extra layer of indulgence and making every bite even more memorable.
Side Dishes
These brownies are a fabulous dessert on their own, but they also shine next to a scoop of vanilla ice cream or alongside a hot cup of spiced chai or coffee. The creamy cold ice cream balanced with the warm spices of the brownie creates the ultimate comfort combo perfect for chilly nights.
Creative Ways to Present
Try serving the brownies atop festive plates with a sprig of fresh mint or a sprinkle of toasted pecans for crunch and a nutty counterpoint. For a party or potluck, cut the brownies into bite-sized squares and serve on skewers with marshmallows or tiny dollops of frosting for a fun twist your guests will adore.
Make Ahead and Storage
Storing Leftovers
You can store your Pumpkin Cheesecake Brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Keeping them covered prevents drying out and preserves that perfect chewy, creamy texture.
Freezing
These brownies freeze beautifully! Wrap individual squares or the whole pan tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw them in the fridge overnight to keep the marbled layers intact and moist.
Reheating
If you prefer a warm treat, gently reheat brownies in the microwave for 15 to 20 seconds or pop them in a low oven (about 300°F) for 5 to 7 minutes. This brings back that fresh-baked warmth without drying out the cheesecake swirl or chocolate layers.
FAQs
Can I use homemade brownie batter instead of a mix?
Absolutely! Homemade batter works wonderfully and allows you to customize the chocolate flavor and texture exactly how you like it. Just be sure it’s fairly thick so it layers well with the cheesecake mixture.
Can I substitute pumpkin pie spice with individual spices?
Yes, you can mix your own blend using cinnamon, nutmeg, ginger, and cloves. Using pumpkin pie spice just simplifies the process, but custom blends allow you to tweak the warmth and intensity of the spice.
Is it possible to make these dairy-free?
For a dairy-free version, look for cream cheese substitutes made from plant-based ingredients and use dairy-free chocolate chips and oil-based brownie recipes. The texture might vary slightly but it’s still delicious!
How do I prevent the cheesecake layer from cracking?
Ensure your cream cheese is fully softened before mixing and avoid overbaking. Removing the brownies from the oven as soon as a toothpick shows moist crumbs helps keep that silky texture without cracks.
Can I double this Pumpkin Cheesecake Brownies Recipe?
Yes, you can double the ingredients and bake in a larger pan, just adjust baking time accordingly and keep a close eye during the last 10 minutes of baking to avoid overcooking.
Final Thoughts
If you’re craving a dessert that brings together everything wonderful about fall in one delicious bite, this Pumpkin Cheesecake Brownies Recipe is a must-try. It’s easy to make, endlessly satisfying, and guaranteed to be a new favorite for your family and friends. Go on, treat yourself—you deserve every fudgy, creamy, spiced morsel!
Print
Pumpkin Cheesecake Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully moist and rich pumpkin brownies featuring a swirled cream cheese and pumpkin pie spice cheesecake layer. These seasonal brownies combine classic chocolate goodness with the warm flavors of autumn, perfect for fall gatherings or a cozy treat.
Ingredients
Brownie Base
- 1 box brownie mix (or your favorite homemade brownie recipe)
- Ingredients required for the brownie mix (as per the box instructions)
- 1 cup semi-sweet chocolate chips
Cheesecake Pumpkin Swirl
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) or follow the brownie mix’s package instructions to ensure proper baking temperature.
- Prepare Pan: Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper, leaving an overhang on the sides for easy removal of the finished brownies.
- Make Brownie Batter: Prepare the brownie batter according to the box instructions or your chosen homemade recipe.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips into the brownie batter and set aside.
- Make Cheesecake Layer: In a separate bowl, beat the softened cream cheese until smooth and fluffy.
- Add Sugar: Add granulated sugar to the cream cheese and mix until fully combined and creamy.
- Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and well blended.
- Add Pumpkin Mixture: Mix in the pumpkin puree and pumpkin pie spice until the cheesecake layer is evenly combined.
- Layer Brownie Batter: Spread half of the prepared brownie batter evenly into the bottom of the prepared baking pan.
- Layer Cheesecake Mixture: Spoon the pumpkin cheesecake mixture over the brownie base and spread it evenly to cover the batter.
- Top with Remaining Batter: Spoon the remaining brownie batter over the cheesecake layer evenly.
- Swirl Layers: Using a knife or skewer, gently swirl through the layers to create a marbled, decorative effect without overmixing.
- Bake: Bake the assembled brownies in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool and Serve: Allow the brownies to cool completely in the pan before lifting out using the parchment paper overhang. Cut into 16 squares and serve.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- For easier removal, ensure parchment paper overhang is sufficient on at least two sides.
- Check for doneness by inserting a toothpick; a few moist crumbs are ideal for fudgy brownies.
- Room temperature ingredients help create a smoother cheesecake mixture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
