Pumpkin Cheesecake Swirl Brownies are the ultimate rich, decadent Fall dessert. With a dense, fudgy brownie layer on the bottom, a thick middle layer of pumpkin spiced cheesecake, and a fun brownie swirl topping.
Have you ever made layered brownies before?
Growing up my Mom made cream cheese swirl brownies occasionally.
I remember being mesmerized by how cool the swirl was. And all it took was some strategic blobs and a toothpick?! Such a pretty and uncomplicated dessert.
Plus I realized recently that I really only have my classic Brownies and Peppermint Brownies recipes on Mile High Mitts, and that’s it. What?! A Fall brownie recipe had to be shared. These Pumpkin Cheesecake Swirl Brownies? The perfect solution.
The bottom layer of these Pumpkin Cheesecake Swirl Brownies is just like my classic brownies. They’re rich, decadent, and fudgy.
Next up is a thick layer of pumpkin cheesecake, made with pumpkin pie spices. The cheesecake layer cuts through the insanely rich brownie flavor, for the best chocolate pumpkin flavor combination.
Last, you have your little brownie swirl on top. It makes these brownies oh so pretty, AND they are so simple too!
Not sure if you should make these? Make them if you:
- Love cheesecake
- Are a chocolate addict
- Can’t have pumpkin without chocolate
- Are brownie obsessed 🙂
Plus these can easily be made gluten-free too. They’re the perfect unique, crowd pleasing dessert for Thanksgiving. Or, just a great Autumn weekend treat.
Let’s talk about that cheesecake layer!
Cause the brownie batter itself is just like any other. After making the brownie batter there’s only one thing thing you’ll do differently…
Reserve 1/3 cup of brownie batter and set it to the side. This is the brownie batter you’ll be using later to make the fun swirl on top with. The rest of the brownie batter will go into a prepared pan, and needs to be spread into an even layer on the bottom.
Next up, the pumpkin cheesecake layer!
First, and most importantly: Blend your cream cheese with a beater till creamy and smooth, prior to adding any other ingredients. This helps to give your cheesecake layer the best consistency.
Then you’ll add all of your other ingredients (pumpkin puree, sugar, flour, pumpkin pie spice, and vanilla) EXCEPT for your egg. Blend until you have a smooth, consistent batter.
Lastly, you’ll add your egg and blend it in briefly. If you over blend your egg you’ll end up with extra air pockets (aka holes!) in your cheesecake layer.
Pour that lovely cheesecake layer across the top of your brownie layer. Gently spread it across.
Now, it’s swirl time!
Take that reserved 1/3 cup of brownie batter now (and don’t eat it! haha!). Drop small spoonfuls of brownie batter across the pumpkin cheesecake layer, evenly spaced around.
Grab your handy dandy toothpick. Poke it just barely through the brownie batter spoonfuls, but not any further so the other layers are undisturbed.
Swirl your toothpick and brownie batter around in whatever pattern you’d like. I love the look of circle swirls; it sort of feels like I’m writing in cursive when I swirl the brownie batter.
I recommend swirling each brownie batter spoonful several times.
Then bake in the oven for 30-35 minutes. Or till a toothpick inserted comes out clean, and when you wiggle the pan gently the center of the pumpkin cheesecake layer should only lightly wiggle.
These Pumpkin Cheesecake Swirl Brownies are a divisive treat; I know not everyone loves pumpkin or cheesecake. But if you do, these are insanely decadent and delicious!
Thick, fudgy brownie and pumpkin cheesecake? Yes, yes, yes. That’s my answer every time. 😉
After you make these, let me know what you think! Leave a comment and rating, below, and/or find me on Instagram and tag me in your picture. I can’t wait to see more pics of these pretty brownies!
Before you go, be sure to check out my Skinny Mini Pumpkin Cheesecakes, Pumpkin Pie Crumb Bars, and Pumpkin Pie (all gluten-free too!).
- 3/4 cup butter, softened
- 1 1/2 cup sugar
- 3 eggs
- 2 tsp vanilla
- 3/4 cup gluten-free all purpose flour (or regular flour)
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 8 oz cream cheese
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 2 tbsp gluten-free all purpose flour (or regular flour)
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- 1 egg
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To begin, preheat your oven to 350 and line a 9×9 pan with parchment paper (with two sides sticking out for easy removal).
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To a large mixing bowl, add your butter and sugar and blend them together with a mixer till creamy. Add your eggs and vanilla and whisk in briefly. To the same bowl, add your flour and salt. Add your cocoa powder through a fine mesh sieve. Stir all of your ingredients together till you have a smooth, thick brownie batter.
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Reserve 1/3 cup of brownie batter, and set aside. Pour the rest of your brownie batter into your pan and spread into an even layer on the bottom of the pan.
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To a medium mixing bowl, add your cream cheese and blend with a mixer till creamy. Add your pumpkin puree, sugar, flour, pumpkin pie spice, and vanilla and blend till smooth. Add your egg and blend in briefly (don't over blend it!).
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Pour your pumpkin cheesecake mixture over your brownie batter, and spread gently into an even layer across the pan.
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With the 1/3 cup of remaining brownie batter, take small spoonfuls and dollop them around on top of the pumpkin cheesecake layer. Use a toothpick and gently swirl the brown batter around, several times for each dollop.
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Bake in the oven for 30-35 minutes, or till a toothpick inserted comes out clean (and the cheesecake layer should only wiggle a bit when gently shaking the pan).
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Let cool for 30 minutes, then cover and put them in the fridge till cooled entirely.
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Slice and devour!
Stored in an airtight container in the fridge these taste best within the first 5-6 days.
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