These Pumpkin Swirl Cheesecake Brownies are sweet and delicious and packed full of the flavor of fall. Perfect for Thanksgiving or as a treat when you have a sweet craving.
If you love brownies and are a big fan of cheesecake then this is going to be your idea of heaven. Mix that with the pumpkin, cinnamon, and nutmeg and you have the flavors of the fall with every chocolatey bite. They are rich, and moist and taste totally delicious. You have to try them!
These pumpkin brownies consist of two layers. A brownie layer and a pumpkin cheesecake layer. The brownie layer is a pretty basic brownie recipe using a box mix for ease and the cheesecake layer is made with cream cheese, pumpkin, and spices. The cheesecake is rich and moist, just like the decadent brownie layer, and it all goes perfectly with the warmth of the fall spices.
Why You Will Like These Brownies
- Easy to make – Both layers are easily prepared. For the brownies you use a box mix and the cheesecake layer can be made easily with your stand or electric mixer.
- Make for a special occasion – These would be perfect for Thanksgiving instead of a traditional pumpkin pie.
- Simple ingredients – You don’t need too many ingredients to make these delicious brownies.
- Tasty and delicious – You can’t go wrong with brownies and a pumpkin cheesecake filling.
- Brownie mix – This makes things easier when making the brownie batter. An easy hack to make delicious soft and moist brownies every time.
- Brownie box additions – This will likely be oil, water, and eggs for the mix. Check the box for exact ingredients and measurements. (For this recipe I used Duncan Hines Milk Chocolate Brownie Mix.)
- Cream cheese – I like to use full-fat cream cheese but you can use a lighter version if you wish.
- Canned pumpkin puree – Regular canned pumpkin puree is fine for this recipe. You don’t need to use pumpkin pie filling as this has added spices and you won’t be able to balance the flavors. You could also make your own pumpkin puree.
- Egg – The egg will help bind everything together and set the cheesecake mixture when it is baked with the brownie.
- White granulated sugar – This helps sweeten the cheesecake mixture and balances out all of the flavors.
- Ground cinnamon and nutmeg – These are the two spices we are using to flavor the cheesecake swirl. They add subtle spice and warmth.
- Vanilla Extract – I use homemade extract, but you can use your favorite brand.
- Gather all of your ingredients together and preheat the oven to 350 degrees F.
- Prepare a square 8″ or 9″ pan with aluminum foil and spray with nonstick cooking spray.
- In a medium bowl, mix the brownie box mix with oil, water, and eggs as called for on the box.
- Pour ¾ of the batter into the prepared square pan.
- With an electric mixer, start to make the cheesecake filling. Add the pumpkin and cream cheese first and mix. Then when smooth add the rest of the ingredients.
- Add the filling mix on top of the brownie layer.
- Add the remaining brownie mixture on top. With a knife create a swirl effect on top of the brownie.
- Bake for 45 – 50 minutes or until done by checking with a toothpick inserted into the middle of the pan.
- Cool completely in the refrigerator.
- Take the foil out of the pan and cut it into 16 pieces. Serve and enjoy!
Substitutions and Variations
- Why not add some chocolate chips to the brownie mixture? This will add extra sweetness to them.
- A teaspoon of instant coffee added to the brownie mixture can add an extra level of richness to the brownies.
- You could add some chopped walnuts or almond slices to the mixture. This will give a nutty flavor but also add some crunch and texture to the brownies.
- Use pumpkin spice instead of cinnamon and nutmeg for that added flavor. Perfect for the fall.
They can be enjoyed as they are but you can also have them as a dessert. A scoop of ice cream, some cream, or a good drizzle of chocolate or caramel sauce.
If it looks like the cheesecake part of these brownies is runny then it means that the brownies are not cooked yet. The cheesecake mixture will be thinner in consistency so these pumpkin swirl brownies need to be baked until that part has set. Also, make sure you add an egg to the cheesecake filling.
Sure you can! There is an abundance of pumpkins during pumpkin season and it’s so easy to make your own purée if you want to. Canned pumpkin purée just makes things a little easier.
- You will know that the brownies are cooked when the top looks crumbly and a toothpick comes out clean when stuck into the brownies.
- Use a knife or spoon to create a swirl pattern on the top of the brownie. There is no right or wrong way to do this.
- Letting it cool in the refrigerator will help you to cut the brownies into pieces and for them to stay in shape.
- Store your leftover brownies in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days.
- These brownies freeze really well, just place them fully cooled and uncovered on a pan in the freezer and allow them to freeze entirely. Remove them and wrap them in plastic wrap and aluminum foil till ready to eat. This method should ensure the brownies last 3 months.
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Pumpkin Swirl Cheesecake Brownies
- 1 box of brownie mix
- (oil, water and eggs for mix Check ingredients on the box
Pumpkin Cheesecake Filling
- 8 oz softened cream cheese
- 1/2 cup canned pumpkin puree
- 1 large egg
- 3 Tablespoon white granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Heat oven to 350 degrees F.
- Line a 8" or 9" square pan with aluminum foil and spray with nonstick cooking spray.
- In Medium bowl, mix brownie batter, oil, water and eggs as called for on box.
- Pour 3/4 of batter into pan.
- With an electric mixer, beat filling ingredients (starting with pumpkin and cream cheese first) then when smooth add the other ingredients.
- Add the filling mix on top of the brownie layer.
- Add the remaining brownie mixture and with a knife swirl the two together.
- Bake for 45 -50 minutes or until done.
- Cool completely in refrigerator.
- Take foil out of pan and cut into 16 pieces.