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Delicious Pumpkin Spice Cheesecake Brownies Youll Love Recipe

Delicious Pumpkin Spice Cheesecake Brownies Youll Love Recipe
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★★★★★

5.1 from 20 reviews

These Pumpkin Spice Cheesecake Brownies combine rich, moist pumpkin-flavored brownie with a creamy swirled cheesecake layer. Perfectly spiced with pumpkin pie spices and optionally studded with chocolate chips, they are a delicious fall treat for dessert lovers looking for a seasonal twist on classic brownies.

Ingredients

Scale

Brownie Batter

  • 1 cup unsalted butter, melted
  • 1 ½ cups granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs (3 for brownie batter, 1 for cheesecake layer)
  • 1 cup all-purpose flour
  • 2 tsp pumpkin spice
  • ¼ tsp salt
  • ½ cup semi-sweet chocolate chips (optional)

Cheesecake Layer

  • 1 cup cream cheese, softened
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 egg (included in the total 4 eggs)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or line it with parchment paper for easy removal after baking.
  2. Mix brownie batter: In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and well combined. Add in 3 of the eggs, one at a time, whisking vigorously after each addition to aerate the batter.
  3. Add dry ingredients: Stir in all-purpose flour, pumpkin spice, and salt just until combined to avoid over-mixing. If using, fold in the semi-sweet chocolate chips gently to distribute evenly without breaking them.
  4. Prepare cheesecake mixture: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, vanilla extract, and the remaining 1 egg. Whisk until smooth and fully blended into a creamy cheesecake batter.
  5. Assemble layers: Spread half of the brownie batter evenly in the prepared baking dish. Carefully spoon dollops of the cheesecake mixture over the brownie layer, then spoon the remaining brownie batter on top. Using a knife or skewer, gently swirl the brownie and cheesecake layers together to create a marbled effect.
  6. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Do not overbake to keep the brownies moist and fudgy.
  7. Cool and serve: Let the brownies cool completely in the pan on a wire rack before slicing into squares. This helps the cheesecake layer set and makes for easier cutting. Serve at room temperature or chilled.

Notes

  • You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if you prefer.
  • Use full-fat cream cheese for best texture and flavor in the cheesecake layer.
  • For a gluten-free option, use a gluten-free all-purpose flour blend instead of regular flour.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Adding chocolate chips is optional but recommended for extra richness and texture contrast.
  • Ensure cream cheese is softened to room temperature for smooth mixing without lumps.

Nutrition

Keywords: pumpkin spice, cheesecake brownies, pumpkin brownies, fall dessert, pumpkin puree, pumpkin spice dessert, cream cheese swirl

Find it online: https://ellaeatsdaily.com/delicious-pumpkin-spice-cheesecake-brownies-youll-love-recipe/