Print

Easy Pumpkin Cheesecake Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 8 reviews

These Easy Pumpkin Cheesecake Brownies combine a rich, fudgy brownie base with a creamy, spiced pumpkin cheesecake layer swirled on top. Using a simple boxed brownie mix paired with a homemade pumpkin cheesecake filling, this fall-inspired dessert is perfect for parties, bake sales, or cozy autumn treats. The marbled effect created by swirling the cheesecake mixture into the brownie batter makes for a beautiful and delicious presentation.

Ingredients

Brownie Base

  • 1 package brownie mix (for 13×9″ pan) plus ingredients required on the 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°F (175°C). Line a 13×9-inch baking pan with foil, allowing the foil to hang over the edges on at least two sides for easy removal. Spray the foil-lined pan generously with cooking spray to prevent sticking.
  2. Prepare brownie batter: In a medium bowl, prepare the brownie mix following the package instructions completely. Once mixed, set the batter aside.
  3. Make pumpkin cheesecake filling: In a separate bowl, beat the softened cream cheese and sugar with a hand mixer on medium speed until smooth and combined. Then beat in the pumpkin puree, vanilla extract, and egg until fully incorporated. Finally, add the pumpkin pie spice and flour, mixing just until combined to keep the filling smooth.
  4. Assemble the layers: Pour the prepared brownie batter evenly into the bottom of the prepared baking pan, spreading it out smoothly. Then, dollop or scoop the pumpkin cheesecake filling randomly over the brownie batter in multiple spots.
  5. Create marble effect: Using a butter knife, gently drag through the dollops of pumpkin cheesecake filling and brownie batter, swirling to create a marbled or swirled appearance throughout the top layer.
  6. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a knife or toothpick inserted into the center comes out clean or with just a few moist crumbs, indicating the brownies are fully baked.
  7. Cool and serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cool, lift out the brownies using the foil overhang, then cut into squares and serve.

Notes

  • Ensure cream cheese is softened for a smooth cheesecake batter.
  • Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
  • For extra pumpkin flavor, you can increase the pumpkin pie spice slightly, but be careful not to overpower the brownies.
  • Allow brownies to cool fully before cutting for cleaner slices.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • These brownies can be frozen for up to 2 months; thaw overnight in the fridge before serving.

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