Pumpkin Cheesecake Brownies Recipe
Pumpkin Cheesecake Brownies are fudgy brownies swirled with a smooth pumpkin cheesecake to give you a delicious fall treat.
Ingredients
Brownie
- ¾ cup all purpose flour
- ½ teaspoon salt
- ⅓ cup cocoa powder
- 2 oz unsweetened chocolate, chopped
- ½ cup (1 stick) unsalted butter, cubed
- 1 ¼ cup granulated sugar
- 2 eggs
- 1 egg yolk
- ¼ cup oil (vegetable or canola)
- 1 teaspoon vanilla extract
Cheesecake Swirl
- 4 oz cream cheese, softened
- 1 egg
- ½ cup pumpkin puree
- 2 teaspoon pumpkin spice
Instructions
- Preheat your oven to 350 degrees. Line an 8×8″ or 9×9″ baking pan with aluminum foil or parchment paper and lightly spray with nonstick cooking spray.
- In a medium bowl, whisk together flour, cocoa and salt.
- Using a large mixing bowl, beat eggs, egg yolk and sugar for about 1 minute.
- In small saucepan, over low heat, stir butter and unsweetened chocolate, about 4-5 minutes or until fully melted.
- Pour melted chocolate mixture into egg mixture, stir to combine.
- Stir in vanilla extract and oil.
- Spoon dry ingredients into wet ingredients and mix until just combined (no dry flour).
- Reserve ½ cup of brownie batter for the top. Pour the rest of batter into the prepared pan.
- Gather pumpkin cheesecake swirl ingredients.
- Beat softened cream cheese, pumpkin puree, sugar, egg and pumpkin spice in a medium bowl.
- Spread cream cheese over the top of brownie.
- Place dollops of the reserved brownie mix over the top of cream cheese. Using a skewer, knife or toothpick, create swirls but do not touch the bottom of pan. Bake 40-45 minutes or until toothpick tests clean. Completely cool before cutting and serving. Enjoy!
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