Pumpkin Cheesecake Swirl Brownies

A tower of Pumpkin Cheesecake Swirl Brownies

These brownies are an extra decadent treat because of the pumpkin cheesecake topping that is baked into the brownie. With such a delicious pairing, you can’t go wrong.

Pumpkin Cheesecake Swirl Brownies

What you need:
For the brownie batter

  • 3/4 cup (150 mL) butter, melted
  • 1 cup (250 mL) Redpath Granulated White Sugar
  • 1 tbsp (15 mL) vanilla
  • 2 large eggs
  • 1/2 cup (125 mL) all purpose flour
  • 1/2 cup (125 mL) unsweetened cocoa powder
  • 1/4 tsp (1 mL) salt
  • 1/2 tsp (2 mL) cinnamon

For the cheesecake batter

  • 6 oz (180 mL) cream cheese, softened
  • 1 large egg
  • 1/3 cup (75 mL) Redpath Granulated White Sugar
  • 1/2 cup (125 mL) pumpkin puree
  • 1/4 tsp (1 mL) vanilla
  • 2 tbsp (10 mL) flour
  • 1/2 tsp (2 mL) cinnamon
  • 1/4 tsp (1 mL) ground ginger
  • 1/4 tsp (1 mL) ground cloves

How to prepare:
For the brownie batter
1. Preheat oven to 350°F (177°C). Line an 8×8″ (20×20 cm) or an 11×7″ (27×17 cm) baking pan with parchment paper, making sure that it hangs over the sides of the pan. (This makes the brownies easy to remove after baking.)

2. Whisk together the melted butter, sugar, and vanilla.

1. Butter and sugar for brownies

2. Whisking butter & sugar for brownies

3. Beat in the eggs, one at a time.

3. Butter, sugar, eggs

4. Add all of the dry ingredients to the butter mixture and stir in by hand, until the batter is smooth and thick. Set aside.

4. Brownie batter in the making

5. Adding the dry ingredients to brownie batter

6. Stirring up some brownie batter

7. Brownie batter, coming together

8. Smooth & silky brownie batter

For the cheesecake batter
1. In a separate bowl, beat the cream cheese and sugar together until smooth.

9. Cream cheese to make cheesecake swirls

10. Whipping up pumpkin cheesecake batter

2. Beat in the eggs, one at a time, until well incorporated.

11. Cheesecake batter for cheesecake swirl brownies

12. Cheesecake batter, coming together

3. Add the pumpkin puree and vanilla, then mix until incorporated.

13. Pumpkin puree for pumpkin cheesecake batter

14. Stirring up some pumpkin cheesecake goodness

4. Add the flour and spices and mix in until the batter is smooth.

15. Pumpkin cheesecake goodness

16. Mixing up some pumpkin cheesecake batter for swirl brownies

17. Pumpkin cheesecake batter

To assemble the brownies
1. Spread 2/3 of chocolate batter into the prepared pan.

18. Brownie batter layer

2. Spread all of the pumpkin cheesecake batter over top. Don’t mix the two together.

3. Drop the remaining brownie batter over the cheesecake batter in large dollops. To make the swirls, run a butter knife back and forth through the batters.

19. Making pumpkin cheesecake swirl brownies

20. Making swirl brownies

21. Pumpkin cheesecake & chocolate swirled

22. Pumpkin cheesecake swirl brownies all ready to go

4. Bake for 35 – 40 minutes, or until an inserted toothpick comes out with a few crumbs still clinging to it.

5. Let cool in pan completely, then gently lift the brownies out of the pan. Slice into squares and serve immediately, or store in an airtight container for up to 4 days at room temperature or in the fridge.

23. Swirl brownies fresh from the oven

25. Sliced pumpkin cheesecake swirl brownies

26. Pumpkin cheesecake brownies, all in a row