Dessertschocolatewithgrace3.9
Pumpkin Cheesecake Swirled Brownies
Rich chocolate pumpkin brownies swirled with a pumpkin cheesecake layer!
👥 24 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 25 min🔥 Cook: 40 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
- oven
- knife
📝 Preparation Steps
1
Preheat the oven to 350°F. Grease and flour a 9 x 13 inch baking pan. Beat together melted butter, sugar, pumpkin, eggs and vanilla together in a large bowl. In a separate bowl, whisk together the cocoa, flour, baking soda and salt. Add the dry ingredients to the wet and mix together until combined. Pour batter into prepared pan.
eggs3egg1salt1 teaspoon
2
To make the cheesecake filling, beat together cream cheese, sugar, egg, vanilla and pumpkin pie spice in a medium bowl. Reserve 2/3 of a cup of this mixture and set it aside now to make the white cheesecake swirl layer.
cream cheese, softened4 ounceseggs3egg1
3
Mix the pumpkin into the remaining cheesecake mixture. You should have two small bowls of cheesecake batter and pumpkin cheesecake batter. Starting with the white batter, spoon the mixture onto the brownie batter in thin rows. Then do the same with the pumpkin cheesecake batter. Don’t worry if they touch or its not perfect. Run a butter knife through the batter in a grid pattern to get the swirled look. Don’t over do it.
4
Bake for ⏱️ 30-40 minutes or until a toothpick inserted comes out clean. Cool completely and chill in the refrigerator for at least ⏱️ 2 hours before slicing. Makes 24 brownies.
Nutrition Facts
calories
183 kcal
fat Content
7 g
serving Size
1 brownie
fiber Content
2 g
sugar Content
20 g
sodium Content
196 mg
protein Content
3 g
cholesterol Content
46 mg
carbohydrate Content
29 g
saturated Fat Content
4 g
unsaturated Fat Content
2 g
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