Pumpkin Cheesecake Swirled Brownies

Well, I thought I was done with pumpkin for the season, but not quite.  The idea of pumpkin cheesecake swirled brownies has been floating around in my mind for a couple of months, basically as soon as pumpkin season started!  But it took me a while to actually get around to working on them.  And then it took a few tries to get it right.

 

But these brownies are amazing.  If you like pumpkin that is.  My husband was really not a fan, but then he doesn’t like pumpkin in anything.  I really don’t know what’s wrong with him.  Pumpkin is amazing.  He says it tastes like a candle.  I’m baffled by that.

Pumpkin Cheesecake Swirled Brownies - Bake.Eat.Repeat.

Pumpkin combined with both cheesecake AND brownies.  Yum.  It doesn’t get much better than that.  These are chocolatey, fudgy brownies, with spiced pumpkin cheesecake swirls throughout.  I’ve eaten far too many of them (I had to give some away actually due to the aforementioned pumpkin hater here!  Even I can’t eat 2 batches of rich cheesecake brownies!)

If you’re a pumpkin fan, you need to try these.  They are the perfect decadent pumpkin treat to end pumpkin season.  You know, if pumpkin has a season in your house.  I use it all year,  but I’ll try to avoid bombarding all of you with it until next fall!  On to the Christmas season and far too much baking!

Pumpkin Cheesecake Swirled Brownies - Bake.Eat.Repeat.

 

Pumpkin Cheesecake Swirled Brownies
Yield: 12-16 brownies
 
Ingredients
For the brownies:
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, lightly packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
For the pumpkin cheesecake:
  • 4 oz (125 g) cream cheese, softened
  • ½ cup pumpkin puree
  • 3 tablespoons granulated sugar
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
Directions
  1. Preheat the oven to 350 degrees F. Spray an 8x8 inch baking pan lightly with non-stick cooking spray.
  2. In the bowl of a stand mixer (or in a large bowl with an electric mixer), cream together the butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla and mix again until smooth. Add the flour, cocoa powder and salt, and mix until light and fluffy. Pour the brownie mix into the prepared dish.
  3. In another bowl, with an electric mixer, combine the cream cheese, pumpkin puree, granulated sugar, pumpkin pie spice and cinnamon until smooth and creamy. Spoon onto the brownie batter. Using a rubber spatula or a butter knife, swirl the cheesecake into the brownie batter, lifting up the brownie batter and moving the two around until the top half of the squares are swirled together. Smooth the top flat.
  4. Bake for 35-40 minutes, or until the center is set. Don’t overbake, or the brownies will be dry. The center will be set, but a toothpick inserted in the center will not come out clean, it’s okay, it will set up completely as it cools. Let cool completely, then cover and store in the refrigerator, chilling for about an hour before slicing into squares. Brownies will keep in the refrigerator for about a week.
Notes
Source: Bake.Eat.Repeat. original.

 

 

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Comments

    • stacey says

      Thanks Katrina! It’s funny, I was actually stupidly happy when the swirl turned out in these ones, it didn’t work the way I envisioned in the first batch! :)

  1. says

    Oh my gosh these look so good! Love the pumpkin and cheese cake combo, that is such a great idea, I never would have thought to combine those flavors..yum!!

  2. says

    Tastes like a candle! ha! That’s too funny! My husband isn’t really into pumpkin either – maybe it’s a guy thing? But I’d be all over these – they sound fantastic!

    • stacey says

      Thanks Ashley! Maybe it is a guy thing, I’ve only ever heard guys say they don’t like pumpkin in stuff! He figures it belongs in pumpkin pie and the rest of this pumpkin craze every fall is just ridiculous! :)

    • stacey says

      Haha, thanks Christine! The pumpkin stuff is kind of over the top in Sept and Oct isn’t it? But I’ve been seeing quite a bit in Nov this year too, so I guess I’m not the only one! I just love how many things you can make with it!

    • stacey says

      Thanks Mir! The picture taking is hit and miss, but it’s getting better I think, so thank you so much! And I can’t give up on fall the second the snow flies or we’d have no fall here in Alberta, and I love fall! I think I might have to now though, there’s a ton of snow all of a sudden and it’s -16 Celsius so winter must officially be here. Oh well, Christmas baking time! :)

    • stacey says

      Haha, that made me laugh Bri! Thanks for justifying the insane number of brownies I’ve eaten over the last couple of weeks – I feel better now!

  3. says

    I am STILL not done with pumpkin. It’s probably overboard at this point. I need to stop! It’s hilarious that your husband thinks pumpkin tastes like a candle. Lol! These look fantastic! I love pumpkin cheesecake, as you know.. add in chocolate, these sound amazing!

    • stacey says

      Thanks Sarah! I STILL want to make your pumpkin cheesecake, but I need somewhere to bring it before I try that, because an entire cheesecake on my own would be a little insane! Well, me and the kids, but even so! So this was my way of having pumpkin cheesecake, but smaller! And with chocolate. Because in my world pretty much everything needs chocolate!

  4. says

    I’m glad you’re not quite done with the pumpkin yet, Stacey! :) These brownies look amazing! I’ve seen pumpkin cheesecakes around pinterest land, but have never tried them before. They look so decadent and full of pumpkin-y chocolatey goodness! Pinned!

    • stacey says

      It’s funny, I actually hadn’t seen them anywhere before and thought I had an original idea! Then as soon as I started working on them I saw them everywhere! Oh well, it was original to me! :) I guess original in Pinterest food land is pretty much impossible! Thanks for the pin!

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