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Ultimate Pumpkin Cheesecake Swirl Brownies: Best Easy Fall Dessert

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Rich, fudgy chocolate brownies with a creamy cheesecake layer and a spiced pumpkin swirl. This triple-layer dessert is perfect for fall gatherings and looks bakery-level impressive with minimal effort.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder (preferably Dutch-process)
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for cheesecake layer)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract (for cheesecake layer)
  • 1/2 cup (120g) pumpkin puree (100% pure pumpkin)
  • 1/4 cup (50g) granulated sugar (for pumpkin layer)
  • 1 large egg (for pumpkin layer)
  • 1 tablespoon all-purpose flour (for pumpkin layer)
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease parchment if desired.
  2. Make the brownie batter: In a large bowl, whisk melted butter and 1 cup sugar until smooth and glossy, about 1 minute. Add eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla. Sift cocoa powder, 1/2 cup flour, salt, and baking powder over the wet ingredients. Fold gently with a spatula until just combined (do not overmix). Set aside.
  3. Make the cheesecake layer: In a medium bowl, beat softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes. Add 1/4 cup sugar and beat until combined. Mix in egg yolk and 1/2 teaspoon vanilla until silky. Set aside.
  4. Make the pumpkin layer: In a separate bowl, whisk together pumpkin puree, 1/4 cup sugar, 1 egg, 1 tablespoon flour, pumpkin pie spice, and cinnamon until smooth and slightly thick.
  5. Assemble: Spread about two-thirds of the brownie batter into the prepared pan (about 1/2-inch thick). Spoon cheesecake mixture over the brownie layer in dollops. Spoon pumpkin mixture over the cheesecake in dollops. Drop remaining brownie batter in small spoonfuls over the top. Use a butter knife or skewer to drag through the layers in a figure-eight pattern (6-8 passes).
  6. Bake for 35-40 minutes, until edges are set and center has a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs. Cool completely in the pan on a wire rack (about 2 hours), then refrigerate for at least 1 hour before slicing.

Notes

Room temperature ingredients are crucial for smooth layers. Do not over-swirl; 6-8 passes is enough. Cool completely before slicing to prevent the cheesecake layer from oozing. For cleaner slices, chill for at least 2 hours and wipe the knife between cuts. For a gluten-free version, use a 1:1 gluten-free baking flour. For dairy-free, use vegan butter and dairy-free cream cheese.

Nutrition

Keywords: pumpkin cheesecake brownies, fall dessert, pumpkin brownies, cheesecake swirl brownies, easy brownie recipe

Find it online: https://shimmersnack.com/ultimate-pumpkin-cheesecake-swirl-brownies-best-easy-fall-dessert/