Easy Swirl Pumpkin Cheesecake Brownies Recipe - Inside BruCrew Life (2024)

Pumpkin Cheesecake Brownies are a delicious dessert. With a rich, gooey crust and swirls of pumpkin cheesecake, they have the perfect balance of chocolate and fall flavors. They are great for any occasion - from Thanksgiving dinner to afternoon snacks with friends.

These pumpkin cheesecake brownies will make your autumn-loving heart skip a beat. Just look at the swirls!If you're a fan of pumpkin and brownies, then this dessert is a must-try!

We've been making this pumpkin brownie recipe for years. I look forward to baking a few pans to share with friends and family every fall.

Why You Will Love These Pumpkin Brownies

Fudgy brownies and creamy pumpkin cheesecake are layered together to create a fantastic dessert. This delicious recipe will satisfy any sweet tooth.

• Easy to make. You can easily make this dessert with a boxed brownie mix and homemade cheesecake.
• The perfect combination of two classic desserts. A layer of fudgy brownies topped with pumpkin spice cheesecake is perfect for fall.
• A fun treat for fall. These pumpkin cream cheese brownies are a hit for autumn parties, potlucks, or Thanksgiving. Please share them with your family during the holidays and watch them disappear.

Looking for more fall desserts? Try these pumpkin chocolate chip cookies or this pumpkin cobbler.

Key Ingredients

Make easy brownie pumpkin cheesecake bars with simple ingredients from your grocery store and a hand mixer.

I often buy an extra mix and pumpkin in case I need to bring a dessert somewhere. It's an easy and convenient way to prepare a delicious treat quickly.

• Brownie Mix- A 9x13 box mix keeps this recipe simple.
• Cream Cheese- Use full fat cream cheese for the best flavor and texture.
• Granulated Sugar- Sweetens the cheesecake batter and lets the pumpkin flavor shine.
• Pumpkin Puree- Make sure you use a can of pure puree. Do NOT buy the pumpkin pie filling because it has added sugar and spices.
• Warm Spices- Cinnamon, nutmeg, ginger, and cloves add a delightful autumn flavor!

How To Make Pumpkin Cheesecake Brownies

This pumpkin cheesecake brownie recipe is just what you need to satisfy your sweet tooth! They are easy enough that even beginner bakers can make them without problems.

So, preheat that oven, put on your favorite cozy sweater, and let the fall scent fill your kitchen!

1. Mix the box brownie according to the package directions—reserve ⅔ cup of the batter for later. Pour batter into a prepared pan.
2. To make the cheesecake mixture, begin by beating softened cream cheese and sugar in a large bowl until the mixture is creamy.
3. Then, add the vanilla, pumpkin puree, flour, and spices. Beat the mixture until all the ingredients are well combined. Finally, add the eggs and mix them gently, taking care not to overbeat the mixture.
4. Spread on top of the brownie batter. Drop the reserved brownie batter by spoonfuls onto the pumpkin cheesecake layer, then use a butter knife to swirl it in gently.
5. Bake the pumpkin cheesecake brownies until set. Remove from the oven and let cool for 1 hour on a wire rack. Cover loosely and refrigerate until thoroughly chilled.

BruCrew Tip:Add swirls of thiseasy whipped cream recipeand a sprinkle of pumpkin pie spice right before serving.

Storage Recommendations

• In the Refrigerator- The pumpkin brownies will remain fresh for 4-5 days if stored in an airtight container. This dessert can be prepared in advance, making it a perfect option for those planning ahead.
• In the Freezer- Wrap the chilled pan in plastic and foil before freezing. Then, place in a freezer-safe container or bag for 2-3 months. Thaw in the fridge overnight before serving.

Tips & Tricks

• Set the cream cheese outahead of time. It's much easier to mix the sugar into a block of room-temperature cheese.
• Line the pan withaluminum foil or parchment paperso you can remove the brownies easily after baking.
• Use the edge of a butter knife to swirl the brownie batter into the pumpkin cheesecake easily.DO NOTlet the tip of the knife touch the bottom brownie layer.
• Do NOT over-swirl the top layer because it won't look as pretty. It will still taste just as good, though.
• Add ½ cup ofminiature chocolate chipsto the brownie batter for a more chocolate flavor. Sprinkle a few on top before baking too.
• Add acrunchto your dessert by sprinkling the top with ½ cup chopped nuts before baking.

Cheesecake Love

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FAQs

More Pumpkin Desserts

• Pumpkin Pecan Cheesecake
• Pumpkin Pie Brownies
• Oreo Pumpkin Cheesecake
• Pumpkin Chocolate Cream Cheese Bars
• Churro CheesecakeDanish
• Best Pumpkin Cheesecake

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Recipe

Pumpkin Cheesecake Brownies

Yield: 24 cheesecake squares

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Pumpkin Cheesecake Brownies are one of our favorite fall desserts because they are so rich and delicious. The gooey brownie crust and swirls gives them a great chocolate taste. They are perfect for any occasion - from Thanksgiving dinner to an afternoon snack with your friends.

Ingredients

For the Brownies

• 1 - 9x13 dry box brownie mix
• 1 large egg
• ¼ cup water
• ½ cup canola oil

For the Pumpkin Cheesecake

• 2 - 8 ounce packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ cup all purpose flour
• 2 large eggs

Instructions

1. Preheat the oven to 350 degrees. Line a 9x13 pan with foil or foil lined parchment paper and spray it with non-stick baking spray.
2. Mix together the dry brownie mix, egg, water, and oil. Reserve ⅔ cup of the brownie batter. Spread the remaining brownie batter in the bottom of the prepared pan.
3. Beat the cream cheese until creamy. Add the sugar and beat again.
4. Add the pumpkin, vanilla, spices, and flour and mix until creamy.
5. Add the eggs and mix gently until completely mixed into the cheesecake batter.
6. Spread the pumpkin cheesecake gently on top of the brownie batter in the pan.
7. Drop the reserved brownie batter by small spoonfuls on top of the cheesecake. Use a butter knife to gently swirl the brownies and cheesecake. Bake for 45-50 minutes.
8. Remove and let cool on a wire rack for one hour, and then place in the refrigerator until chilled completely.
9. Serve with Cool Whip, sprinkles, and pumpkin pie spice, if desired.

Notes

• These brownie swirled cheesecake bars are slightly gooey depending on what brand of brownie mix you use. I have tried a few different ones over the years, and some just bake gooier than others. To be honest, my favorite brand of box brownies are from Aldi.
• If you want to avoid a gooey brownie base, bake the brownie layer for 15 minutes, then spread the pumpkin cheesecake batter on top. Swirl in the remaining brownie batter and bake for an additional 30-35 minutes.

Nutrition Information:

Yield: 24Serving Size: 1
Amount Per Serving:Calories: 162Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 72mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 2g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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*This post was first published in October 2016. It was updated and republished in November 2023.

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