Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

Today we’re taking my perfect fudge brownies and transforming them into something that’s even more perfect for fall: pumpkin cheesecake brownies. These brownies are thick, fudgy, and rich, have a classic brownie crinkle top, and are swirled with a thick layer of creamy pumpkin and vanilla cheesecake.

Weigh your ingredients

This recipe is written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did.

Mix the batter carefully

When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies tough and chewy rather than fudgy.

The secret to crackled brownie tops

The secret to getting those perfectly crackled tops in this small batch brownie recipe is all in the eggs, sugar, and chocolate. We’ll beat the eggs and sugar together vigorously for a few minutes so it gets nice, light, and foamy. This will add air into the batter, which will cause the brownies to rise, then fall while baking – leading to that perfectly crackled top. Also note that I’ve found that chocolate chips make a more prominent crackled top than chocolate bars.

How to get perfect pumpkin cheesecake brownie slices

Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!

How to tell when pumpkin cheesecake brownies are done baking

Fudge brownies are a little more difficult to tell when they’re done since they are essentially meant to be a little raw. For that reason, I definitely don’t recommend using the standard toothpick test. Instead, you’ll know that your brownies are done when the edges have fully set and the middle of the brownies just BARELY move when the pan is jiggled. The listed time for baking is 20 minutes which is true if your oven is at 350F and are using a standard metal baking dish. I recommend against using glass pans, so please note that if you do use a glass pan, your baking time will increase. I highly recommend using an oven thermometer so you know if your oven is actually the temperature it claims to be!

A note on oven temperature

Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you!

Ingredients:

Pumpkin & Vanilla Cheesecake
226 g cream cheese (1 cup) room temperature
75 g granulated sugar (¼ cup + 2 Tbsp)
1 egg, room temperature
1 tsp vanilla
1 Tbsp all purpose flour
2 Tbsp heavy whipping cream
60 g pumpkin puree (¼ cup)

Fudge Brownies
113 g unsalted butter (½ cup)
180 g semi-sweet chocolate chips (1 cup)
24 g Dutch process cocoa (⅓ cup)
2 eggs
200 g granulated sugar (1 cup)
80 g all purpose flour (⅔ cup)
½ tsp salt

Instructions:

Pumpkin & Vanilla Cheesecake:
Preheat the oven to 350°F / 175°C. Butter and line an 8″ square pan with parchment paper.
Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, you can use a hand mixer). Beat the cream cheese and sugar together for 2 minutes, until the mixture is smooth and fluffy.
Add in the egg, vanilla and flour. Beat on low speed just until combined.
Transfer ½ of the batter to another bowl. To one bowl, gently mix in the heavy whipping cream. To the other bowl, gently mix in the pumpkin puree. Set aside.

Fudge Brownies:
In a small microwave safe bowl, melt together the butter and chocolate chips in 30 second intervals, stirring in between each interval until the mixture is smooth.
Whisk in the cocoa powder and set aside.
In a medium sized mixing bowl, vigorously whisk together the eggs and sugar until the mixture is pale & fluffy.
Add the chocolate mixture into the egg mixture, and mix until combined.
Add in the flour and salt. Use a rubber spatula to lightly fold the flour into the ingredients just until no flour streaks remain.

Reserve ¼ cup of brownie batter for swirling on top. Pour the remaining brownie batter into your prepared pan.
Place alternating dollops of the vanilla and pumpkin cheesecake batters on top of the brownies to form a flat, even layer. Use a spoon to gently spread out the cheesecake to cover the brownies if needed.
Dollop the reserved brownie batter on top of the cheesecake layer, then use a knife to gently swirl it together.
Bake the brownies for 40-45 minutes, until they are set on the edges and only slightly wobble in the center.
Allow the brownies to fully come to room temperature, then slice, serve, and enjoy!

Notes

The brownies are done when the sides have set and the middle only slightly jiggles. Every oven is different which is why I recommend an oven thermometer! So if they don’t look quite done at 45 min – continue cooking until they’re only slightly jiggly!

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