Pumpkin Cheesecake Brownies
Easy pumpkin cheesecake brownies. Fudgy and decadent chocolate brownies with creamy pumpkin swirl cheesecake layer on top. Our secret is we add lots of pumpkin puree in both the brownie and cheesecake layer for the optimum delicious pumpkin flavor!
Servings: 16 pieces
Ingredients
Pumpkin Cheesecake
- 4 oz (110 g) full-fat cream cheese , room temperature
- ½ cup (125 g) pumpkin puree , room temperature
- 1 large egg , room temperature
- ¼ cup (50 g) granulated sugar
- ½ teaspoon pumpkin pie spice mix
Dry Ingredients
- ⅔ cup (80 g) all-purpose flour
- 1 teaspoon pumpkin pie spice mix
- ½ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients
- 8 oz (225 g) semisweet chocolate 55% cocoa , chopped
- ½ cup (110 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (80 g) brown sugar , lightly packed
- ½ cup (125 g) pumpkin puree , room temperature
- 2 large eggs , room temperature
Instructions
- Preheat oven to 350ºF(175ºC). Butter an 8x8-inch (20cm) removable bottom square pan.
Pumpkin Cheesecake
- Add cream cheese, pumpkin puree, 1 egg, granulated sugar, and pumpkin pie spice in a stand mixer bowl. Mix everything well using a paddle attachment, on low speed for 1-2 minutes. Pour into a bowl, and set aside. We're going to use the stand mixer bowl again later.
Dry Ingredients
- Add all-purpose flour, pumpkin pie spice, salt, and baking powder into a separate bowl, and mix well using a spoon. Set aside.
Wet Ingredients
- Add chopped chocolate and butter into a bowl and heat in the microwave at 30-second intervals, mixing everything well in between the intervals. You can also use the double-boiler method. Set aside to cool it slightly before using.
- Add granulated and brown sugar into a stand mixer bowl with pumpkin puree, 2 eggs, and the slightly cooled melted chocolate. Mix everything well using a paddle attachment for 1-2 minutes.
- Pour dry ingredients into the stand mixer bowl, and mix everything well for 1-2 minutes, on low speed. Reserve 2-3 tablespoons of brownie batter to make the swirls.
Assemble
- Pour the brownie batter into the pan. Spread evenly using an offset spatula. Spoon the pumpkin cheesecake batter all over on top, and spread evenly.
- Put small flat dollops of reserved brownie batter randomly on top. Make swirls using a wooden skewer, making sure to drag the brownie batter around with each swirl. Insert the skewer only in the cheesecake layer, not the bottom brownie layer.
Bake
- Bake on the lower ⅔ rack, for 40-50 minutes, or until a skewer inserted in the center comes out slightly wet. Cool completely before slicing. Enjoy!
Notes
- Use the spoon and level method for cup measurements. This will prevent the use of excessive flour that'll make the brownies tough and cakey.
- Mix on low speed, don't overmix the ingredients.
- A kitchen scale is a more precise tool in baking. I use it all the time for dry ingredients like flour and sugar.
- Use a portable oven thermometer to get the accurate oven temperature. I use it every single time I bake.
Nutrition
Calories: 264.4kcal | Carbohydrates: 30.6g | Protein: 3.2g | Fat: 14.9g | Saturated Fat: 8.7g | Cholesterol: 54.8mg | Sodium: 126.5mg | Potassium: 153.3mg | Fiber: 1.8g | Sugar: 23g | Calcium: 42mg | Iron: 1.6mg
