Pumpkin Cheesecake Swirl Brownies
Pumpkin, chocolate and pecans come together for the ultimate dessert combo in these decadent pumpkin swirl cheesecake brownies.
Ingredients
For the pumpkin cheesecake layer:
- 8 ounces cream cheese (226 grams), at room temperature
- ¼ cup unsalted butter (56 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- ¼ cup all-purpose flour (30 grams)
- ¼ teaspoon ground cinnamon
- ⅔ cup pumpkin puree (88 grams)
For the brownie layer:
- ½ cup unsalted butter (113 grams), cut into cubes
- 6 ounces bittersweet or dark chocolate (170 grams), chopped or use chips
- 1 cup granulated sugar (200 grams)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour (145 grams)
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup chopped pecans , divided (50 grams), optional
- ¼ cup bittersweet or dark chocolate chips (42 grams), optional
Instructions
To make the pumpkin cheesecake filling:
- In the bowl of a stand mixer fitted with a paddle attachment, or with a bowl and hand mixer, beat the cream cheese, butter, and sugar until smooth and creamy, scraping down the bowl as needed.
- Add the eggs one at a time and mix until smooth. Mix in the flour and cinnamon, then mix in the pumpkin puree.
To make the brownies:
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or greased foil.
- In a medium saucepan, melt the butter and chocolate over medium low heat, stirring until smooth.
- Remove from heat and stir in the sugar.
- Stir in the eggs one at a time, followed by the vanilla extract.
- Stir in the flour, salt and cinnamon and mix until just combined. Stir in most of the chopped pecans if using, reserving a few for the top of the brownies.
- Spread about half of the chocolate brownie batter into the bottom of the prepared baking pan. This layer will be very thin, barely covering the whole pan.
- Dollop spoonfuls of the pumpkin filling on top of the brownie batter, then dollop the remaining brownie batter on top.
- Take a knife and run it through the batter, swirling the brownie batter and pumpkin filling together. Sprinkle the top with chocolate chips and reserved chopped pecans.
- Bake until for about 35 minutes, or until cheesecake filling is set and brownie batter swirls appear dry.
- Let brownies cool completely before slicing. Store in the fridge until ready to serve.
- Store brownies in an airtight container in the fridge for up to 1 week and tightly wrapped in the freezer for up to 2 months.
Calories: 240kcal, Carbohydrates: 25g, Protein: 4g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 60mg, Sodium: 79mg, Potassium: 113mg, Fiber: 1g, Sugar: 16g, Vitamin A: 1413IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg
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