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Perfect Pumpkin Cheesecake Swirl Brownies Recipe

Pumpkin Cheesecake Swirl Brownies - featured image
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Rich, fudgy brownies swirled with a creamy pumpkin cheesecake layer. This foolproof recipe delivers beautiful ribbons of cheesecake and warm pumpkin spice in every bite.

Ingredients

Scale
  • ½ cup unsalted butter (1 stick), melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup unsweetened cocoa powder (Dutch-processed preferred)
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 8 oz cream cheese, softened
  • ½ cup pumpkin puree (100% pure)
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. In a medium microwave-safe bowl, melt the butter in 30-second intervals. Let cool for 1-2 minutes.
  3. Add 1 cup sugar to the melted butter and whisk until combined. Add the eggs and 1 teaspoon vanilla, whisk vigorously for 30 seconds until smooth and slightly thickened.
  4. Sift in the cocoa powder, flour, and ¼ teaspoon salt. Fold gently with a spatula until just combined. Do not overmix.
  5. In a small bowl, beat the softened cream cheese until smooth. Add ¼ cup sugar, pumpkin puree, egg yolk, ½ teaspoon vanilla, pumpkin pie spice, and a pinch of salt. Mix until smooth and uniform.
  6. Spread about two-thirds of the brownie batter into the prepared pan. Spoon the pumpkin cheesecake mixture on top and spread gently. Drop remaining brownie batter in spoonfuls over the cheesecake layer.
  7. Use a butter knife or skewer to drag through the batters in a figure-eight pattern, making 6-8 passes. Do not over-swirl.
  8. Bake for 35-40 minutes. The edges should be set and the center should have a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Cool in the pan on a wire rack for at least 1 hour. Then lift out using the parchment and cool completely on the rack for another 30 minutes before slicing.
  10. Slice into 16 squares using a sharp knife, wiping clean between cuts. Serve at room temperature or slightly warm.

Notes

For best results, ensure cream cheese is fully softened (at least 30 minutes at room temperature). Do not overmix the brownie batter. The brownies taste even better the next day. For clean slices, chill the brownies for 30 minutes before cutting.

Nutrition

Keywords: pumpkin cheesecake swirl brownies, fall brownies, pumpkin brownies, cheesecake brownies, fudgy brownies

Find it online: https://avabowls.com/perfect-pumpkin-cheesecake-swirl-brownies-recipe/