Fudgy Pumpkin Brownies with Creamy Cheesecake Swirl Recipe
Introduction
These fudgy pumpkin brownies with a creamy cheesecake swirl combine rich chocolate and seasonal pumpkin flavors for a dessert that’s both indulgent and comforting. Perfect for fall gatherings or whenever you crave a moist, decadent treat with a twist.
Ingredients
- 8 oz Cream Cheese (room temperature)
- 1/2 cup Granulated White Sugar (brown sugar can be used for deeper flavor)
- 2 tbsp Cornstarch
- 1 cup Pumpkin Puree (fresh or canned, pure pumpkin only)
- 1/2 cup Sour Cream (Greek yogurt works as a substitute)
- 1 tsp Vanilla Extract (pure vanilla recommended)
- 1 tbsp Pumpkin Pie Spice (or a mix of cinnamon, ginger, and nutmeg)
- 2 large Eggs (room temperature)
- 1 cup All-Purpose Flour
- 1/2 cup Dutch Process Cocoa Powder (unsweetened cocoa is a substitute)
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter (margarine as a substitute, flavor may vary)
- 1 cup Semi-Sweet Chocolate Chips (dark chocolate chips for more intense flavor)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
- Step 2: In a large bowl, beat the cream cheese, granulated sugar, and cornstarch until smooth and creamy, about 2-3 minutes. Mix in the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice until well combined.
- Step 3: Add the eggs one at a time to the pumpkin mixture, blending well after each addition on medium speed for about 1 minute. Set aside this pumpkin cheesecake filling.
- Step 4: In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Step 5: Melt the butter and chocolate chips together over low heat in a saucepan, stirring until smooth and glossy, about 3-5 minutes. Let cool slightly.
- Step 6: In a large bowl, beat the eggs, granulated sugar, and vanilla extract until pale and thick, about 3-4 minutes. Gently fold in the melted chocolate mixture.
- Step 7: Carefully fold the dry ingredients into the chocolate batter until just combined.
- Step 8: Pour half of the brownie batter into the prepared pan. Spread the pumpkin cheesecake filling evenly over the brownie base. Dollop the remaining brownie batter on top and swirl gently with a knife.
- Step 9: Bake for 52-55 minutes until the center jiggles slightly but the edges are set. Allow to cool in the pan for at least 30 minutes.
- Step 10: Refrigerate the brownies for at least 6 hours before slicing into squares for best texture.
Tips & Variations
- For a spicier twist, add a pinch of cayenne pepper to the brownie batter.
- Swap sour cream with Greek yogurt for a tangier cheesecake layer.
- Use dark chocolate chips to deepen the chocolate flavor.
- Make sure all eggs and cream cheese are at room temperature to ensure smooth batter and better texture.
Storage
Store the brownies in an airtight container in the refrigerator for up to 4 days. To maintain their fudgy texture, reheat briefly in the microwave or enjoy cold straight from the fridge. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree as canned pumpkin pie filling contains added sugars and spices that can alter the taste and texture of the brownies.
Can I make these brownies gluten-free?
This recipe uses all-purpose flour, which is not gluten-free. Substituting with gluten-free flour blends may require adjustments and can change the texture, so proceed with caution.
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Fudgy Pumpkin Brownies with Creamy Cheesecake Swirl Recipe
- Total Time: 6 hours 15 minutes (including chilling time)
- Yield: 16 brownies 1x
Description
These fudgy pumpkin brownies with a creamy cheesecake swirl combine the rich, chocolatey depth of Dutch process cocoa with the warm spices of pumpkin pie, all layered with a smooth, tangy pumpkin cheesecake. Perfectly moist and decadent, these brownies are an ideal fall dessert that balances chocolate and pumpkin flavors with a luscious cheesecake topping.
Ingredients
Scale
Cheesecake Swirl
- 8 oz Cream Cheese, at room temperature
- 1/2 cup Granulated White Sugar (can substitute with brown sugar)
- 2 tbsp Cornstarch
- 1 cup Pumpkin Puree (pure pumpkin, not pie filling)
- 1/2 cup Sour Cream (Greek yogurt can be substituted)
- 1 tsp Vanilla Extract
- 1 tbsp Pumpkin Pie Spice (or mix of cinnamon, ginger, nutmeg)
- 2 large Eggs, at room temperature
Brownie Batter
- 1 cup All-Purpose Flour
- 1/2 cup Dutch Process Cocoa Powder (unsweetened cocoa as substitute)
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter
- 1 cup Semi-Sweet Chocolate Chips (dark chocolate chips optional)
- 2 large Eggs, at room temperature
- 1 cup Granulated White Sugar
- 1 tsp Vanilla Extract
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Make Cheesecake Swirl: In a large bowl, beat the cream cheese, granulated sugar, and cornstarch together until smooth and creamy (about 2-3 minutes). Incorporate the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice, mixing thoroughly until uniform.
- Add Eggs to Cheesecake Mixture: Add the eggs one at a time, mixing on medium speed for about one minute after each to ensure full incorporation. Set aside the cheesecake mixture.
- Mix Dry Ingredients for Brownie: In a separate bowl, whisk together the all-purpose flour, Dutch process cocoa powder, and salt until evenly combined.
- Melt Butter and Chocolate: Over low heat in a medium saucepan, melt the unsalted butter with the semi-sweet chocolate chips, stirring constantly until the mixture is smooth and glossy (about 3-5 minutes). Remove from heat and allow to cool slightly.
- Combine Wet Ingredients for Brownie: In a large bowl, beat the eggs, granulated sugar, and vanilla extract until pale and thick, approximately 3-4 minutes, to incorporate air for a light texture. Fold in the cooled melted butter and chocolate mixture gently.
- Add Dry Ingredients to Wet: Carefully fold the flour and cocoa mixture into the wet chocolate batter until just combined to avoid overmixing and developing gluten.
- Assemble Layers: Pour half of the brownie batter into the prepared baking pan, spreading it evenly. Spoon the pumpkin cheesecake filling evenly over this brownie layer. Dollop the remaining brownie batter on top and use a knife or skewer to swirl the layers together, creating an attractive marble effect.
- Bake: Place in the oven and bake for 52-55 minutes, or until the edges are set and the center still jiggles slightly when nudged, indicating a fudgy consistency.
- Cool and Chill: Allow the brownies to cool in the pan for at least 30 minutes at room temperature. Then transfer the pan to the refrigerator and chill for a minimum of 6 hours to set completely for easier slicing.
Notes
- Use room temperature cream cheese and eggs to ensure smooth batters and better mixing.
- Pumpkin pie spice can be homemade by mixing cinnamon, ground ginger, nutmeg, and clove if you don’t have pre-made.
- Substitute sour cream with Greek yogurt for a healthier option without compromising texture.
- If you prefer a less sweet cheesecake layer, adjust sugar slightly but keep cornstarch for texture.
- Ensure not to overbake to maintain fudginess; the center should jiggle slightly upon completion.
- Allow these brownies to chill fully before slicing to achieve clean, neat portions.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: pumpkin brownies, cheesecake swirl, fudgy brownies, pumpkin dessert, fall recipes, chocolate pumpkin brownies
