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Swirled Pumpkin Cheesecake Brownies

5 from 9 votes
These swirled pumpkin cheesecake brownies are a fantastic autumn-in-a-pan dessert.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings12 servings
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Equipment

Ingredients

Pumpkin Cheesecake Filling

  • 4 ounces cream cheese
  • 6 Tablespoons pumpkin puree
  • 2 Tablespoons sour cream
  • 2 Tablespoons brown sugar
  • 1 Tablespoon flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ⅛ teaspoon cloves
  • ⅛ teaspoon ground nutmeg

Brownies

  • ⅔ cup flour
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 4 ounces unsweetened chocolate chopped
  • 1 stick butter 8 tablespoons
  • 1 ¼ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla

Instructions

  • Microwave cream cheese until soft, about 20-30 seconds. Add pumpkin, sour cream, sugar, flour, cinnamon, ginger, cloves, and nutmeg. Whisk to combine well and set aside.
  • Preheat oven to 325℉. Line a 8×8 pan with foil and spray with non-stick spray. In a mixing bowl, mix flour, baking powder, and cinnamon. In a separate bowl combine butter and chocolate. Microwave at 50% power, stirring occasionally, until melted, 1-2 minutes.
  • Whisk sugar, eggs, and vanilla together in a medium bowl. Add melted chocolate to mixture and whisk until incorporated. Add flour mixture and fold to combine.
  • Reserve ½ cup batter (put it in the bowl you melted your chocolate in.) Spread remaining batter in prepared pan. Spread cream cheese filling evenly over batter.
  • Microwave bowl of reserved batter until warm and pourable, 10-20 seconds. Using a spoon, dollop softened batter over cream cheese filling, 6-8 dollops. Use a knife and swirl batter through cream cheese filling, making a marbled pattern. Bake until toothpick inserted in center comes out with few moist crumbs attached 35-40 minutes. Let cool in pan on wire rack for 1 hour.
  • Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into squares and serve.

Nutrition

Calories: 282kcal, Carbohydrates: 33g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 58mg, Sodium: 123mg, Potassium: 134mg, Fiber: 2g, Sugar: 24g, Vitamin A: 1582IU, Vitamin C: 0.3mg, Calcium: 44mg, Iron: 2mg
Calories: 282kcal
Author: Sara Wells, with inspiration from America's Test Kitchen
Cost: $7
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