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Pumpkin Cheesecake Brownies

Pumpkin cheesecake brownies pair a fudgy cocoa brownie with a creamy pumpkin cheesecake layer in a 9x13-inch pan. A gentle swirl creates marbled tops, and chilling the bars makes them easier to cut into squares.
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Prep Time 20 minutes
Cook Time 42 minutes
chilling 2 hours
Total Time 3 hours 2 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the brownie batter
  • 1 cup unsalted butter melted
  • 1.5 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 3 eggs large, room temperature
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.5 tsp fine salt
For the pumpkin cheesecake
  • 1 package (8 oz) cream cheese softened
  • 0.33 cup light brown sugar packed
  • 1 egg large, room temperature
  • 0.5 cup canned pumpkin puree not pumpkin pie filling
  • 1 tsp pumpkin pie spice

Equipment

  • 1 9x13-inch metal baking pan

Method
 

Prepare the pan
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch metal baking pan and line it with parchment paper, leaving overhang on two sides.
Make the brownie batter
  1. In a medium bowl, whisk the melted butter, granulated sugar, and cocoa powder until smooth.
  2. Whisk in the eggs one at a time and the vanilla.
  3. Fold in the flour and salt just until combined.
Make the pumpkin cheesecake
  1. In another medium bowl, beat the cream cheese and brown sugar until smooth.
  2. Beat in the egg.
  3. Beat in the pumpkin puree and pumpkin pie spice just until combined.
Assemble and bake
  1. Spread about two-thirds of the brownie batter in the prepared pan.
  2. Spoon the pumpkin mixture over the brownie batter.
  3. Dollop the remaining brownie batter on top.
  4. Gently swirl with a knife.
  5. Bake for 35–42 minutes, until the edges are set, the cheesecake layer looks set, and a toothpick inserted into a brownie-only area comes out with a few moist crumbs.
  6. Cool completely in the pan.
  7. Refrigerate for at least 2 hours.
  8. Lift the brownies out with the parchment.
  9. Cut into squares.

Notes

For distinct swirls, gently drag the knife through the layers without overmixing. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free option, substitute a 1:1 gluten-free flour blend for the all-purpose flour.