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Pumpkin Cheesecake Brownies

Delicious Pumpkin Cheesecake Brownies that combine fudgy brownies with creamy pumpkin cheesecake. Perfect for fall!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Ingredients
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup unsalted butter melted
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
Cheesecake Ingredients
  • 8 ounces cream cheese softened
  • 1/2 cup sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg

Equipment

  • mixing bowl
  • baking pan
  • oven

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a baking pan.
  2. In a mixing bowl, combine melted butter, granulated sugar, brown sugar, and eggs. Mix well.
  3. Add in flour, cocoa powder, and vanilla extract. Stir until just combined.
  4. In another bowl, beat together cream cheese, sugar, pumpkin puree, eggs, cinnamon, and nutmeg until smooth.
  5. Layer brownie batter in the baking pan, followed by pumpkin cheesecake mixture, and swirl with a knife.
  6. Bake for 30 minutes or until a toothpick comes out clean.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 1000IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

These brownies can be stored for up to 3 days at room temperature or up to 5 days in the refrigerator. They can also be frozen for up to 3 months.

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