Cheesecake Swirled Pumpkin Brownies are smooth Cheesecake and Pumpkin Brownie swirled all together and so easy to make too – Two-in-One Fall dessert !

You would expect that something so divine as these Cheesecake Swirled Pumpkin Brownies would need much more attention when preparing.

But in this case it really is mix one batch, mix the other, into the baking dish, swirl and bake.

There is no fuss, no nonsense, except you need to let the Pumpkin brownies cool completely before slicing into servings.

We do not have canned Pumpkin (besides soup that I know of) in South-Africa. Therefore I always use fresh pumpkin, cooked soft, but not watery, well drained and then I blitz a batch or three in the blender.

I would normally cook extra pumpkin separately, when we have some with our dinner, maybe in a stew or as a side, and keep the extra to blend for sweet treats the following day.

These Pumpkin Brownies are really outstanding, and tastes absolutely heavenly.

The two layers blend together so well, but you get a taste from both, cheesecake and pumpkin brownie all in one bite.

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I thought whipped cream might be needed. But after tasting a tiny piece, I decided no cream and served the brownies on it’s own and my family loved them.

Even the not-so-fond of pumpkin in a dessert !

You Might Also Like:

• Gooey Drop Brownies
• Cinnamon Cheesecake Brownies
• Decadent Chili Chocolate Brownies

Cheesecake Swirled Pumpkin Brownies

Cheesecake Swirled Pumpkin Brownies

Linda Nortje

Cheesecake Swirled Pumpkin Brownies are smooth Cheesecake and Pumpkin Brownie swirled all together and so easy to make too - Two-in-One Fall dessert !

5 from 7 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Cook ModePrevent your screen from going dark

Servings 16 Servings

Calories 217 kcal

Ingredients

  

1x2x3x

PUMPKIN BROWNIE LAYER:

• 6 TB Unsalted Butter melted
• ¼ t Ground Nutmeg
• ¼ t Ground Ginger
• ¼ t Allspice
• 1 ½ t Ground Cinnamon
• 1 cup Light Brown Sugar
• ¼ t Salt
• ½ t Bicarbonate of Soda ( Baking Soda )
• 1 t Baking Powder
• 1 cup Flour
• 1 cup Pumpkin Puree
• 2 Eggs
• 1 t Vanilla Essence

CHEESECAKE LAYER:

• 1 t Vanilla Essence
• ⅔ cup Icing Sugar ( Confectioners Sugar )
• 2 Eggs
• 250 g Cream Cheese plain, softened ( 8 oz )
• ¼ cup Flour

Instructions

 

• Pre-heat the oven to 180 deg C (350 deg F) – spray a deep 20 x 30cm ( 9 x 12 inch ) oven dish with cooking oil

PUMPKIN BROWNIE LAYER:

• Beat together the melted Butter and Brown Sugar until fluffy
• Add the Vanilla and Eggs – beat until creamy – stir in the Pumpkin Puree and beat a few seconds
• In a separate bowl, combine the Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Allspice and Ginger – slowly beat into the Pumpkin mixture – pour the batter into the prepared oven dish

CHEESECAKE LAYER:

• Beat together all the ingredients until smooth – pour over the Pumpkin layer and use a knife to create swirls through the bottom layer
• Bake 45 – 50 minutes or until a tester comes out clean and the dessert is set

Notes

• Cool completely before slicing into servings

Nutrition Facts

Cheesecake Swirled Pumpkin Brownies

Amount per Serving

Calories

217

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

6.1

g

38

%

Polyunsaturated Fat

 

4.9

g

Cholesterol

 

75.2

mg

25

%

Sodium

 

172

mg

7

%

Carbohydrates

 

26.5

g

9

%

Fiber

 

1.1

g

5

%

Sugar

 

18.5

g

21

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Cool completely before slicing into servings.