Description
Delight in these rich and festive Pumpkin Cheesecake Swirl Brownies, combining the fudgy texture of classic brownies with a creamy pumpkin cheesecake twist. Perfect for fall gatherings or a cozy dessert, this recipe features a luscious pumpkin-spiced cream cheese swirl that complements the chocolatey base beautifully.
Ingredients
Scale
Brownie Base
- 1 box brownie mix (plus ingredients listed on box)
- 1 cup semi-sweet chocolate chips
Pumpkin Cheesecake Swirl
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 egg (room temperature)
- ½ tsp vanilla extract
- â…” cup canned pumpkin (not pie filling)
- 2 tsp pumpkin pie spice
Instructions
- Preheat and Prepare Brownie Batter: Preheat your oven according to the directions on the brownie mix box. Prepare the brownie batter as instructed, then gently fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter. Spread the mixture into a greased or lined baking pan to ensure easy removal after baking.
- Make Pumpkin Cheesecake Mixture: In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the egg, vanilla extract, canned pumpkin, and pumpkin pie spice, mixing thoroughly until all ingredients are well combined and the mixture is smooth.
- Swirl Cheesecake Mixture: Spoon dollops of the pumpkin cheesecake mixture over the prepared brownie batter in the pan. Using a knife or a skewer, gently swirl the cheesecake mixture into the brownie batter to create a marbled effect, being careful not to overmix.
- Bake: Place the pan in the preheated oven and bake according to the time and temperature instructed on the brownie mix box. To check for doneness, insert a toothpick near the center; it should come out with a few moist crumbs but not wet batter.
- Cool and Slice: Once baked, remove the brownies from the oven and allow them to cool completely in the pan. This helps the swirl set and makes slicing easier. After cooling, cut into 16 squares and serve.
Notes
- Use canned pumpkin, not pumpkin pie filling, which contains added spices and sugars that can alter the flavor.
- Room temperature egg and cream cheese help create a smoother cheesecake mixture.
- Swirling the cheesecake mixture just enough gives the best marbled effect without blending the layers completely.
- Letting the brownies cool fully before cutting prevents them from crumbling and ensures clean slices.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
