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Pumpkin Cheesecake Swirl Brownies
A rich, fudgy chocolate brownie meets creamy pumpkin-spiced cheesecake in this indulgent, autumn-perfect dessert. The swirling layers are as stunning as they are satisfying—a celebration of cozy flavors and bold textures that melt together in every bite.
Ingredients: (Makes 16 squares)
For the brownie base:
½ cup (1 stick) unsalted butter
1 cup semi-sweet chocolate chips or chopped dark chocolate
¾ cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
⅓ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ tsp salt
For the pumpkin cheesecake swirl:
4 oz cream cheese, softened
⅓ cup canned pumpkin puree
1 egg yolk
2 tbsp granulated sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground cloves or allspice
½ tsp pure vanilla extract
Instructions:
1. Preheat and prepare pan
Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy lifting after baking. Lightly grease the sides.
2. Make the brownie batter
In a medium saucepan or microwave-safe bowl, melt the butter and chocolate together over low heat (or in 30-second microwave bursts), stirring until smooth. Let cool slightly.
Whisk in the sugar, eggs, and vanilla until glossy. Add the flour, cocoa powder, and salt. Stir just until no streaks remain—don’t overmix.
Spread about ¾ of the brownie batter evenly into the prepared pan, reserving the rest for swirling.
3. Make the pumpkin cheesecake swirl
In a separate bowl, beat the cream cheese until smooth. Add pumpkin, egg yolk, sugar, spices, and vanilla, mixing until fully combined and creamy.
Dollop the pumpkin mixture over the brownie batter in the pan. Then spoon the remaining brownie batter over the top in small drops.
Use a butter knife to gently swirl the two batters together in a marbled pattern. Be careful not to over-swatch—aim for 4–6 swoops across the pan.
4. Bake
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). The cheesecake layer should look slightly set.
Let cool in the pan on a wire rack for at least 1 hour, then chill in the fridge for 30–60 minutes before slicing for clean edges.
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Cooling Time: 60+ minutes
Total Time: About 1 hour 45 minutes
Why You’ll Love It 🍫🎃
These brownies are the best of both dessert worlds—fudgy chocolate with a creamy pumpkin-spiced swirl. They’re rich yet cozy, indulgent yet seasonal, and absolutely stunning when sliced. Whether you’re bringing them to a fall gathering or baking for a solo treat-yourself moment, they’ll make your space smell like comfort and your plate feel like joy.
