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Pumpkin Cheesecake Swirl Brownies


  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 16 to 20 pieces 1x

Description

These Pumpkin Cheesecake Swirl Brownies are so decadent!  Rich and fudgy brownies with a silky pumpkin cream cheese swirl in every bite.  So good.


Scale

Ingredients

The Brownie

  • 1 1/2 cups butter
  • 2 1/4 cups sugar
  • 5 eggs
  • 2 tsp vanilla
  • 3/4 cup + 1 tbsp flour
  • 3/4 cup + 1 tbsp cocoa powder
  • 1/4 tsp salt
  • 2/3 cup chocolate chips

The Cream Cheese Swirl

  • 8 oz regular cream cheese (at room temperature)
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1 egg yolk
  • 1/3 cup pure pumpkin puree

Instructions

  1. Preheat your oven to 350 degrees.
  2. Prepare a 9×9 inch square baking pan by lining the bottom of the pan with parchment paper.

The Brownie:

  1. In a saucepan on low heat melt together the butter and sugar. Then transfer the mixture into a mixing bowl, and set aside to cool.
  2. In a separate bowl sift together the flour, cocoa powder and salt. Set aside.
  3. Once the sugar mixture has cooled slightly add the eggs in one at a time, slightly mixing in each one.
  4. Then mix in the vanilla, and combine the mixture until smooth.
  5. Add the dry mix to the wet mixture, and combine until smooth.
  6. Stir in the chocolate chips.
  7. Scoop out about 1/2 cup of the brownie batter and set it aside.  You are going to add this later…
  8. Pour the remaining brownie batter into your prepared 9×9 baking pan.  And set it aside while you make the cream cheese mixtures.

The Cream Cheese Swirl:

For the swirl, I made this in two parts:  one is a white cream cheese swirl, and one is a pumpkin cheesecake swirl…the ratio is 1/3 white and 2/3 pumpkin.  I just like the look of the different colours with the brownie.

  1. Beat together the cream cheese, sugar, vanilla and egg yolk, until well combined and smooth.
  2. Scoop out about 1/3 of the mixture into a bowl and set aside.
  3. Then add 1/3 cup of pure pumpkin puree to the cream cheese mixture that is still in the mixer, and combine until smooth and creamy.

Putting it all together:

  1. To the brownie batter in the baking dish, add the cream cheese mixtures in clumps over your brownie. (If you want to see what this looks like, refer to my video below.)
  2. Then add the 1/2 cup brownie batter in clumps.
  3. Using a knife, swirl the clumps until you have a marbling effect.
  4. Bake for approximately 1 hour and 30 minutes. The brownie will be done when the edges of the brownie have puffed, the centre of the cake feels firm to the touch, and a toothpick inserted into the centre comes out clean.
  5. When the brownie is done, remove it from the oven and let cool to room temperature in the pan.
  6. Then chill in the fridge for at least 2-3 hours before cutting it.