• Pumpkin Cheesecake Swirl Brownie Recipe

    Makes 24 brownies

    Preparation time: 25 min
    Bake time: 40 minutes
    Oven temperature: 350F

    Move over pumpkin pie! This chocolate-y alternative will satisfy your cravings for brownies, pumpkin pie, and cheesecake in one delicious bite. With a moist chocolate layer on the bottom, and a decorative cheesecake swirl on the top, brownies just became a showstopper for your Thanksgiving feast, and a perfectly portable for a snack the day after.

    Ingredients:

    For the Brownies:
    • 1/2 cup butter, melted
    • 2 cups granulated sugar
    • 1 cup canned pumpkin (not pumpkin pie filling)
    • 3 eggs 1 tsp vanilla
    • 2/3 cup cocoa powder
    • 1 cup all purpose flour
    • 1/2 tsp baking soda
    • 1 tsp salt  For the Cheesecake Swirl:
    • 4 ounces cream cheese, softened
    • 1/3 cup granulated sugar
    • 1 egg
    • 1/2 tsp vanilla
    • 1/3 cup canned pumpkin
    • 1/2 tsp pumpkin pie spice

     

    Preparation:

    1. Preheat the oven to 350F. Grease and flour a 9×13 inch baking pan.
    2. In a large bowl, beat together melted butter, sugar, pumpkin, eggs, and vanilla.
    3. In a medium bowl, whisk together the cocoa, flour, baking soda, and salt. 
    4. Add the dry ingredients to the wet ingredients and mix together until combined. Pour the batter into your prepared pan.
    5. Set the pan aside while you move on to preparing the cheesecake topping.
    6. In a medium bowl, beat together cream cheese, sugar, egg, vanilla, and pumpkin pie spice.
    7. Reserve about 2/3 cup of the cheesecake mixture (this will be the white cheesecake swirl layer)
    8. Mix the pumpkin into the remaining cheesecake mixture (this will be the orange cheesecake swirl layer)
    9. Starting with the white batter, spoon the mixture onto the brownie batter in thin rows, leaving space in-between each row.
    10. Spoon the orange cheesecake batter in rows beside the white batter rows. 
    11. Run a butter knife through the batter to create swirls.
    12. Bake at 350° F for 30-40 minutes, or until a toothpick inserted comes out clean.
    13. Cool completely and chill in the fridge for at least 2 hours before slicing.

     

     

    Pumpkin Pie Spice:

    • 3 tbsp ground Cinnamon
    • 2 tsp ground Ginger
    • 2 tsp Nutmeg
    • 1 1/2 tsp ground Allspice
    • 1 1/2 tsp ground Cloves