prep time: 30 min | bake time: 30 min | total time: 1 hr
Can’t choose between rich brownies and creamy cheesecake?
Now you don’t have to! These Pumpkin Cheesecake Brownies blend the best of both worlds: a fudgy, chocolatey base swirled with luscious, spiced pumpkin cheesecake. Made with dark chocolate, cream cheese, pumpkin spice and a few simple ingredients, they’re easy to whip up and even easier to devour. Just pour, swirl, and bake into a marbled masterpiece that’s cozy, gooey, and irresistibly good. Let them cool, slice up, and dig into a decadent treat perfect for fall cravings or anytime you need a little indulgence.
I truly enjoy adding two different desserts into one – remember my Banana Cheesecake Bundt Cake or my Brookies? Maybe I’m not the first to do it but I may argue that these are the best combo desserts you’ll ever try! Make these Pumpkin Cheesecake Brownies for yourself and maybe share a square or two with a friend, let’s get baking!
In a bowl, mix the cream cheese and pumpkin puree until smooth. Add whipping cream, cane sugar, vanilla extract, cinnamon, pumpkin spice mix, and cornstarch.
Beat until creamy and well combined. Set aside.
Preheat the oven to 330°F (165°C). Grease your 8”x8”inch (20cm x 20cm) baking pan with oil and line it with parchment paper, leaving an overhang for easy brownie removal.
Melt the butter and dark chocolate together in a heatproof bowl. Add cane sugar, light brown sugar, luke warm milk, and vanilla. Mix until smooth and sugar granules are dissolved.
Add the dry ingredients and stir gently until just combined. Fold in chocolate chips.
Pour the brownie batter into the prepared pan, reserving a small portion for topping. Dollop the cheesecake batter on top and fill the gaps with the reserved brownie batter. Use a knife to create swirls.
Bake for about 30-35 minutes or until the brownies are set in the center. Cool completely before slicing.
To get a nice clean cut in your brownies the best is to wait until they are not hot anymore. It’s best to chill the brownies in the fridge for at least an hour before cutting. When chilled use a sharp knife and dip it in hot water, wipe it clean between each cut for perfect slices.
There are two ways to make homemade Pumpkin Puree:
Use 100% pure canned pumpkin, not pumpkin pie filling. Check the label just “pumpkin” should be listed.
Yes! Roast a ‘sugar’ pumpkin, scoop out the flesh, roast it or steam it and blend until smooth. Strain excess liquid for best texture.
The brownies should be risen evenly and set in the center. A toothpick inserted into the center should come out with just a few moist crumbs (but not wet batter). Don’t worry if the top cracks slightly this is normal!
Yes, these brownies are perfect for making ahead. Let them cool completely, then store them in an airtight container in the fridge for up to a week.
While an 8×8 inch square tin is ideal, you can use an 8-inch round cake pan—just adjust the baking time accordingly. If using a larger or smaller pan, keep an eye on the brownies as they bake.
Store your cheesecake brownies in an airtight container in the fridge. They’ll stay fresh for up to a week, though they’re so good, they probably won’t last that long!
Yes, these brownies freeze really well! Once cooled, wrap them tightly in plastic wrap or foil and store in a freezer-safe container for up to 3 months. Just thaw before enjoying!
Simply layer brownie batter and pumpkin cheesecake mixture, swirl them together, and bake.
Ensure your cream cheese is softened to room temperature before mixing.
Use high-quality chocolate, don’t overmix the batter, and bake at a lower temperature.
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