This time of year is for pumpkin everything: pumpkin bread, pumpkin spice lattes, pumpkin bars, pumpkin gumbo–er, wait, no. Anyway, this recipe is for people who love cheesecake, brownies, and/or pumpkin! Yes, here, I’m combining all three in this festive dessert recipe that’s perfect for the season–and it may just make you the hero of Halloween, Thanksgiving, or any fall get-together!
A smooth layer of pumpkin-flavored cheesecake sits on top of a rich layer of chocolate brownies, and a brownie batter swirl tops off the cheesecake layer. Need I say more? Enjoy indulging in all the pumpkin desserts while you still can this season. Oh, and try not to eat the entire batch before serving these up! Warning: It may be difficult.
As always, happy baking!
Pumpkin Cheesecake Brownies:
Prep Time: 66 minutes
Yields: 9-12 servings
Ingredients:
For the cheesecake layer:
- 8 ounces full-fat cream cheese (block style), at room temp
- ¼ cup + 1 Tbsp granulated sugar
- 1 egg, at room temp
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 ½ tsp vanilla extract
- ½ tsp cinnamon
- ⅛ tsp nutmeg
For the brownie layer:
- 1 stick salted butter
- 2 ounces semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- ¾ cup all-purpose flour
- ¼ tsp salt
Instructions:
Prep:
- Line an 8×8 pan with parchment paper or spray well with non-stick cooking spray. Preheat oven to 350 degrees.
2. Make sure your eggs and cream cheese are at room temp–this is SUPER important for the cheesecake layer: A cold egg will curdle the cream cheese mixture, ruining it.
3. Cream the cream cheese well in a medium bowl with an electric mixer. Add the sugar and mix well.
Cheesecake layer:
4. Add the egg and mix until just combined.
5. Add the pumpkin, vanilla, cinnamon, and nutmeg and mix until just combined. Set aside.
Brownie layer:
6. Melt the butter and chopped chocolate together in a small microwave-safe bowl, in 30-second intervals, stirring between each interval until completely melted and smooth. Set aside.
Assembly:
7. Whisk together the sugar, vanilla, and eggs in a medium mixing bowl. Add the chocolate and butter mixture and whisk well to combine. Stir in the flour and salt until no streaks of flour remain.
8. Reserve ⅓ cup of brownie batter. Pour the rest of the brownie batter into prepared pan. Pour the cheesecake mixture over the top. Spoon on the reserved brownie batter all over the top of the cheesecake layer, and use a toothpick or a knife to swirl it around.
9. Bake for 40-46 minutes, or until the cheesecake layer is set around the edges and only a bit jiggly in the center, and a toothpick inserted into the dessert comes out with only a few moist crumbs from the brownie layer, and a bit of thick cheesecake on it (it shouldn’t be super runny).
10. Let cool completely at room temp, then chill in the fridge for at least 6 hours, or overnight, before cutting and serving. Store leftovers in an airtight container in the fridge for up to 5 days.
Did you try this pumpkin swirl brownie recipe? Show us your desserts on Instagram or TikTok @lulus using #lovelulus, then head to our Fall Fashion Shop for more seasonal must-haves!
This recipe for pumpkin cheesecake brownies comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes is to get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal.
This post was originally published in October 2019.
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First off, let me explain why this is the perfect brownie recipe. A combo of bittersweet and semisweet chocolate is used to make a ganache with ? wait for it ? brown butter for rich, nutty notes before getting amped up by instant espresso, cocoa powder and vanilla. With just enough flour to hold it together, it’s the perfect balance of cakey and fudgy, mirroring the texture of the pumpkin cheesecake. The kicker? Chunks of chopped chocolate are mixed throughout to give the perfect crunch and offer a textural contrast.