Pumpkin Swirl Cheesecake Brownies
Celebrate the start of Fall with these delicious Pumpkin Swirl Cheesecake Brownies. Swirled with creamy, decadent ribbons of pumpkin flavored cheesecake filling, these brownies have the perfect texture of cakey and fudgy.
Ingredients
Pumpkin Cheesecake Filling
- 1/3 cup of pumpkin puree
- 4 oz of cream cheese
- 1/4 cup of white sugar
- 1 teaspoon of saigon cinnamon
- 1 teaspoon of nutmeg
- 1/2 teaspoon of all spice or clove optional
- 1 tablespoon of all purpose flour
- 1 large egg
Chocolate Brownie Batter
- 1 cup of white sugar
- 2 large eggs
- 12 tablespoons of unsalted butter
- 1/2 cup of all purpose flour
- 1/2 cup of unsweetened dark chocolate cocoa powder
- 1/4 teaspoon of salt
- 1/3 cup of semi-sweet chocolate chips
- 1 teaspoon of vanilla extract
- 1 tablespoon of powdered sugar for dusting optional
Instructions
- Preheat oven to 350 degrees (F) and begin making your Pumpkin Cheesecake filling.
- Add soften cream cheese, sugar and pumpkin puree in a bowl and slowly incorporate. Add 1 egg and pumpkin spices.
- To thicken your batter add 1 tablespoon of flour. Mix until smooth. Place aside to rest.
- In another bowl, cream the sugar and melted butter with a mixer to create the base for your chocolate brownies. Slowly add in 2 eggs.
- In a separate bowl combine and sift flour, unsweetened dark chocolate cocoa powder and salt.
- Now, slowly combine your wet and dry brownie ingredients. Once the chocolate brownie batter is smooth, add semi-sweet chocolate chips.
- In a greased pan add a thin layer of brownies batter, followed by dollops of pumpkin cheesecake filling. Repeat the process until all batter is used. Using a skewer or tooth pick, drag across the combined batters to make swirls of pumpkin and brownie.
- Bake for 40-50 minutes.
- Once baked, rest for 20 minutes to ensure the brownie texture remains cakey and fudgy.
- Dust with powdered sugar (optional)