Swirls of creamy pumpkin cheesecake dance atop a fudgy brownie base in these marbled pumpkin cheesecake brownies! They’re chewy, rich, and perfect for fall baking or your Thanksgiving dessert table.
Why this recipe works
Pumpkin cheesecake combines with decadent fudge brownies to make dreamy pumpkin cheesecake brownies, y’all. And let me tell you, these little chocolate-cheesecake bombs are downright amazing. I made these with a homemade brownie base, but you can just as easily make them with a box mix to save a little time. Otherwise, the cheesecake swirl is simple to prep, you don’t have to be a pastry chef to achieve that pretty marbled effect. A butter knife or wooden skewer will do the trick!
When I first tested and developed this recipe, I was surprised by how much the cheesecake batter puffed up over the brownie swirl. After that, I adjusted my method to make sure you’d get the prettiest marbling possible. Honestly, it was hard to stop grabbing one of these every time I walked by! They are rich, so I couldn’t eat more than one in a sitting, but boy are they irresistible! My stepdaughter was watching me photograph these and kept asking when she could have one.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
Measure out all your ingredients before you begin. Because this dessert has two layers with overlapping ingredients, prepping in advance will keep things clear and make the process go smoothly.
BROWNIE – My homemade fudge brownie recipe is excellent here, but if you want to save some time you can absolutely use a box of brownie mix instead. We weighed the chocolate because chip sizes can vary. Use bittersweet chocolate chips if you prefer a less sweet brownie, or chopped chocolate if that’s your preference. We don’t recommend milk chocolate chips as the brownies are already really rich. Milk chocolate will be too sweet.
CHEESECAKE – Be sure to use softened cream cheese. Softened cream cheese means it’s at room temperature. To bring it to room temp faster, take it out of the fridge and slice it into cubes. Allow it to rest on a plate for around 30 minutes to an hour. If your cream cheese is not properly softened, you’ll end up with chunks in the cheesecake batter.
PUMPKIN – Fresh pumpkin can be used, however, you must cook and puree the pumpkin first. Roast or steam the pumpkin, then run it through a blender or food processor until smooth.
How to Make Pumpkin Cheesecake Brownies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F and line a 9×9 baking pan with parchment paper. Allow parchment to hang over the sides to use as handles later.
- To make the cheesecake layer, in a large bowl with a hand mixer, beat the cream cheese with sugar until smooth. Scrape down sides of bowl.
- Beat in pumpkin puree, vanilla, pumpkin pie spice, and flour until well mixed.
- Gently stir in the egg until well mixed. Set aside.
- To make the brownie layer, melt the butter, and while it’s still hot pour over chocolate chips in a bowl. Allow to sit for a minute to soften chocolate. Stir with a rubber spatula.
- Add eggs, cocoa, sugar, and vanilla and stir.
- Stir in the flour just until no more traces of flour remain.
- Remove 1 heaping cup of the brownie batter and set aside.
- Spread the remaining brownie batter into the prepared pan.
- Pour the pumpkin cheesecake batter over the brownie batter and spread out evenly.
- Soften the remaining brownie batter by microwaving it for 5-10 seconds. That’s long enough! You don’t want to scorch it, just soften it a little.
- Drop softened batter by spoonfuls across the top of the pumpkin layer. Drag a butter knife gently through the brownie batter in straight lines, going up then back down, I also go across those first lines.
BAKING TIP – Just be careful not to drag the knife too much or everything will begin to bleed together. You just want some nice marbling.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
- Remove from oven to a wire cooling rack. Allow brownies to cool completely in the pan. Once cooled, use the parchment handles to lift the brownies out.
Frequently Asked Questions & Expert Tips
Due to the cheesecake mixture in these brownies, it’s best to store them in the refrigerator. Cover tightly and refrigerate for 4-5 days. When ready to enjoy, remove a brownie from the refrigerator and allow it to rest at room temperature for about 20 minutes to help soften the brownie base.
Yes! To freeze, place the fully cooled brownies on a baking sheet and flash freeze until solid (about an hour). Once solid, individually wrap the slices in plastic wrap and place them inside a freezer bag or air-tight container. Freeze for up to 3 months. Thaw in the refrigerator overnight or unwrap and allow to thaw at room temperature.
Absolutely. You can bake and cool your pumpkin cheesecake brownies then store them covered in the refrigerator 1-2 days in advance. Allow the brownies to rest at room temperature for around 20-30 minutes before enjoying.
Serving Suggestions
Serve your pumpkin cheesecake brownies slightly chilled or at room temperature. These bad boys are decadent and rich, which pairs really well with coffee, a pumpkin spice latte, or a tall glass of milk. They are great for bringing along to Friendsgiving or if you are in charge of bringing a dessert to the Thanksgiving table!
More Related Recipes
- Peanut Butter Brownies
- No Bake Pumpkin Cheesecake
- Chocolate Cheesecake Brownies
- Caramel Apple Cheesecake Bars
- Pecan Pie Bars
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Pumpkin Cheesecake Brownies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Pumpkin Cheesecake Layer
- 8 ounces cream cheese softened at room temperature
- 3.5 ounces granulated sugar 100g, 1/2 cup
- 4.3 ounces pumpkin puree 122g, 1/2 cup
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ Tablespoon all purpose flour
- 1 large egg
Brownie Layer
- 12 Tablespoons unsalted butter 3/4 cup. melted
- 4.8 ounces semi-sweet chocolate chips 136g, 2/3 cup
- 3 large eggs
- 1.5 ounces unsweetened cocoa powder 43g, 1/2 cup
- 10.5 ounces granulated sugar 297g, 1 1/2 cups
- 1 teaspoon vanilla extract
- 4.2 ounces all purpose flour 119g, 7/8 cup
Things You’ll Need
Before You Begin
- Measure out all your ingredients before you begin. Because this dessert has two layers with overlapping ingredients, prepping in advance will keep things clear and make the process go smoothly.
- Be sure to use softened cream cheese. Softened cream cheese means it’s at room temperature. To bring it to room temp faster, take it out of the fridge and slice it into cubes. Allow it to rest on a plate for around 30 minutes to an hour. If your cream cheese is not properly softened, you’ll end up with chunks in the cheesecake batter.
- We weighed the chocolate because chip sizes can vary. Use bittersweet chocolate chips if you prefer a less sweet brownie, or chopped chocolate if that’s your preference. We don’t recommend milk chocolate chips as the brownies are already really rich. Milk chocolate will be too sweet.
- Fresh pumpkin can be used, however you must cook and puree the pumpkin first. Roast or stem the pumpkin then run through a blender or food processor until smooth.
Instructions
- Preheat oven to 350 F and line a 9×9 baking pan with parchment paper. Allow parchment to hang over the sides to use as handles later.
To Make the Cheesecake Layer
- In a large bowl with a hand mixer, beat the cream cheese with sugar until smooth. Scrape down sides of bowl.8 ounces cream cheese, 3.5 ounces granulated sugar
- Beat in pumpkin puree, vanilla, pumpkin pie spice, and flour until well mixed.4.3 ounces pumpkin puree, 1/2 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 Tablespoon all purpose flour
- Gently stir in egg until well mixed. Set aside.1 large egg
To Make the Brownie Layer
- Melt the butter, and while it’s still hot pour over chocolate chips in a bowl. Allow to sit for a minute to soften chocolate. Stir with rubber spatula.12 Tablespoons unsalted butter, 4.8 ounces semi-sweet chocolate chips
- Add eggs, cocoa, sugar and vanilla and stir.3 large eggs, 1.5 ounces unsweetened cocoa powder, 10.5 ounces granulated sugar, 1 teaspoon vanilla extract
- Stir in the flour just until no more traces of flour remain.4.2 ounces all purpose flour
- Remove 1 heaping cup of the brownie batter and set aside.
- Spread the remaining brownie batter into the prepared pan.
- Pour the pumpkin cheesecake batter over the brownie batter and spread out evenly.
- Soften the remaining brownie batter by microwaving it for 5-10 seconds. That’s long enough! You don’t want to scorch it, just soften it a little.
- Drop softened batter by spoonfuls across the top of the pumpkin layer. Drag a butter knife gently through the brownie batter in straight lines, going up then back down, I also go across those first lines.TIP: Just be careful not to drag the knife too much or everything will begin to bleed together. You just want some nice marbling.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
- Remove from oven to a wire cooling rack. Allow brownies to cool completely in the pan. Once cooled, use the parchment handles to lift the brownies out.If you try to remove the brownies from the pan before they are cooled, the cheesecake will “bend” leaving you with an ugly mark in your pretty marble swirl. Of course, it doesn’t affect the taste, just the appearance.
Expert Tips & FAQs
- Due to the cheesecake mixture in these brownies, it’s best to store them in the refrigerator. Cover tightly and refrigerate for 4-5 days. When ready to enjoy, remove a brownie from the refrigerator and allow it to rest at room temperature for about 20 minutes to help soften the brownie base.
- To freeze, place the fully cooled brownies on a baking sheet and flash freeze until solid (about an hour). Once solid, individually wrap the slices in plastic wrap and place them inside a freezer bag or air-tight container. Freeze for up to 3 months. Thaw in the refrigerator overnight or unwrap and allow to thaw at room temperature.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Amanda Davis
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