Pumpkin Spice Cheesecake Swirl Brownies

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/2 cup powdered sugar
• 1 teaspoon pumpkin pie spice
• 1 egg
• 1/2 teaspoon cinnamon for dusting

Steps

1. 1 Preheat oven to 350°F and line an 8x8 inch baking pan with parchment paper.
2. 2 Melt butter in a saucepan, then mix with granulated sugar until smooth.
3. 3 Add eggs and vanilla to the butter mixture, then whisk in flour, cocoa powder, and salt to make the brownie batter.
4. 4 Spread brownie batter into prepared pan.
5. 5 In a separate bowl, beat cream cheese until smooth. Mix in pumpkin puree, powdered sugar, pumpkin pie spice, and egg to make the cheesecake layer.
6. 6 Dollop the cheesecake mixture over the brownie batter and use a knife to create swirls.
7. 7 Bake for 35 minutes, or until a toothpick comes out with a few moist crumbs.
8. 8 Cool completely, then dust with cinnamon before serving.

Equipment

• 8x8 inch baking pan
• Mixing bowls
• Hand mixer

Variations

• Add chocolate chips to the brownie batter for extra indulgence.
• Use white chocolate cheesecake swirl for a twist.

Substitutions

• If out of pumpkin puree, use sweet potato puree for a similar texture and flavor.

Pairings

• Serve with coffee or tea for a delightful autumn afternoon treat.

Nutrition

Tips

• For best results, let the brownies cool to room temperature before slicing.
• Ensure your ingredients are at room temperature for a smoother cheesecake layer.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in a microwave for 20 seconds if desired.

Freezing: Freezes well for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for an extra treat.
• Pair with a warm cup of spiced apple cider.

FAQ