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Easy Pumpkin Cheesecake Brownies Recipe

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3.9 from 3 reviews

These Easy Pumpkin Cheesecake Brownies combine the rich, fudgy texture of boxed brownies with a creamy homemade pumpkin cheesecake layer swirled on top. Perfect for fall gatherings, bake sales, or a simple seasonal treat, this recipe is straightforward and yields a deliciously moist dessert with classic pumpkin pie spices.

Ingredients

Brownie Mix

  • 1 package boxed brownie mix (for 13×9″ pan) + ingredients as listed on package

Pumpkin Cheesecake Filling

  • 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Line a 13×9-inch baking pan with foil, leaving foil overhang on at least two sides for easy removal. Spray the foil with cooking spray to prevent sticking.
  2. Make Brownie Batter: In a medium bowl, prepare the boxed brownie mix according to the package directions. Set aside once mixed.
  3. Prepare Pumpkin Cheesecake Filling: In another bowl, using a hand mixer, beat softened cream cheese and sugar on medium speed until smooth and combined. Then add pumpkin puree, vanilla extract, and egg, mixing thoroughly. Stir in pumpkin pie spice and flour until just incorporated.
  4. Assemble the Brownies: Pour the brownie batter evenly into the prepared pan and smooth it out. Drop spoonfuls of the pumpkin cheesecake filling randomly over the brownie batter.
  5. Create Marble Effect: Using a butter knife, swirl the cheesecake filling into the brownie batter to create a marbled effect by dragging the knife through both layers.
  6. Bake: Bake in the preheated oven for 40-45 minutes, or until a knife inserted in the center comes out clean.
  7. Cool and Serve: Remove from oven and allow to cool completely. Use the foil overhang to lift the brownies out of the pan, then cut into squares before serving.

Notes

  • For best results, use room temperature cream cheese for a smooth filling.
  • Be careful not to overmix the pumpkin cheesecake filling to keep it creamy and tender.
  • Check brownies at 40 minutes to avoid overbaking; every oven varies.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • You can dust with powdered sugar or drizzle with caramel sauce for extra flavor before serving.

Find it online: https://bitezly.com/easy-pumpkin-cheesecake-brownies-recipe-2/