Indulgent Pumpkin Cheesecake Swirl Brownies for Fall Joy
Servings: 12 slices
Calories: 250kcal
Enjoy these Pumpkin Cheesecake Swirl Brownies, a fusion of rich brownies and creamy pumpkin cheesecake.
Print Recipe
Equipment
- baking pan
- Mixing bowls
- mixer
- Spatula
- Knife
Ingredients
For the Brownie Base
- 1 box Brownie Mix Choose a fudgy option
- 1 cup Semi-Sweet Chocolate Chips Swap for dark chocolate if desired
For the Creamy Cheesecake Layer
- 8 oz Cream Cheese Soften for easy blending
- ½ cup Granulated Sugar Consider a sugar alternative
- 1 large Egg At room temperature
- 1 teaspoon Vanilla Extract Almond extract can be used
- 1 cup Canned Pumpkin Not pumpkin pie filling
- 1 teaspoon Pumpkin Pie Spice Mix from cinnamon, nutmeg, and ginger if desired
Instructions
Preparation
- Preheat your oven to the temperature indicated on your brownie mix package.
- Combine the brownie mix with water and oil as per the package instructions. Fold in the semi-sweet chocolate chips, then spread in a greased or lined baking pan.
- Beat together the cream cheese and granulated sugar until smooth. Add the egg, vanilla extract, canned pumpkin, and pumpkin pie spice. Mix until creamy.
- Spoon the cheesecake mixture over the brownie batter, creating swirls with a knife.
- Bake according to the brownie mix directions, checking for doneness with a toothpick.
- Allow the brownies to cool completely in the pan on a wire rack.
Notes
Optional: Serve with a drizzle of caramel sauce for added sweetness.
Nutrition
Serving: 1slice | Calories: 250kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 6mg