Pumpkin Cheesecake Brownies
Celebrate the fall season with these Pumpkin Cheesecake Brownies! They are rich and fudgy, swirled with creamy spiced pumpkin cheesecake. Easy to make, eggless, and vegan-friendly.
Yield: 9 servings
Ingredients
Pumpkin Cheesecake Mixture
- 226 g Cream Cheese at room temp; see notes for options
- 100g g Pumpkin Puree canned or homemade; don't use pumpkin pie mix
- 45 ml Whipping Cream at room temp; see notes for options
- 80 g Cane Sugar or castor sugar
- 15 g Corn Starch
- 1 tsp Cinnamon Powder
- 1/2 tsp Pumpkin Spice Mix or chai spice powder
- 2 tsp Vanilla Extract
Chocolate Brownie Mixture
- 120 g Dark Chocolate chopping in chunks or semi sweet chocolate chips for baking
- 80 g Butter see notes for options
- 100 g Cane Sugar or castor sugar
- 70 g Light Brown Sugar
- 2 tsp Vanilla Extract
- 80 ml Milk luke warm or room temp; see notes for options
- 150 g All Purpose Flour
- 30 g Cocoa Powder
- 3/4 tsp Baking Powder
- 1/4 tsp Salt
- 42 g Chocolate Chips
Instructions
For Pumpkin Cheesecake Mixture
- In a bowl mix together soft cream cheese & room temperature pumpkin puree (don't use pumpkin pie mix). Mix until it is smooth using an electric whisk and fully combined.
- Add sugar, whipping cream, vanilla extract, cinnamon, spice mix & cornstarch.
- Mix with an electric whisk on medium speed to get a smooth consistency. Cover and Set it aside. Prepare brownie batter.
For the Chocolate Brownie Mixture
- Preheat the oven to 330°F (165°C) and grease an8x8-inch square baking tin. Line it with parchment paper, leaving some overhang for easy removal.
- In a bowl, melt butter with chocolate over a double boiler on the stove or in the microwave.
- Add cane sugar, light brown sugar, vanilla, and luke warm milk, then whisk until the sugar is mostly dissolved.
- Add the dry ingredients and whisk again until the batter is smooth and fully combined.
- Fold the chocolate chips and reserve some for topping.
- Pour the brownie batter into the prepared tin, reserving 2–3 tablespoons for the topping.
- Drop generous scoops of the pumpkin cheesecake batter over the brownie layer, then add the remaining brownie batter on top. Swirl gently with a toothpick to create a marbled effect.
- Sprinkle chocolate chips.
- Bake for 30–35 minutes, or until the brownies have risen evenly across the center and edges.
- Let cool completely for best results, then portion with a knife dipped hot water for clean slices and store in an air tight container in the fridge for up to 3-4 days.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Dark Chocolate: Use semi sweet baking chocolate chips or 60% Chocolate Bar. For the vegan version, use dark chocolate / semi-sweet chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is fine.
- Whipping cream: Use Dairy-free unsweetened whipping cream or thick coconut cream for vegan and dairy-free or any full fat whipping cream of choice.
- Cream cheese: Dairy-free cream cheese such as violife or toffuti or any plain full-fat cream cheese of your choice