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Pumpkin Cheesecake Brownies

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Pumpkin Cheesecake Brownies combine fudgy chocolate brownies with creamy pumpkin cheesecake, sweetened condensed milk, and chocolate chips in beautiful swirled layers. This rich fall dessert is perfect for Thanksgiving, autumn parties, and pumpkin season.

Ingredients

8 oz cream cheese, softened

2 tablespoons all-purpose flour

1/2 cup granulated sugar

3/4 cup pumpkin puree

1 teaspoon vanilla extract

1 1/2 teaspoons pumpkin pie spice

1 large egg, for the cheesecake mixture

1 box brownie mix, plus ingredients required on package

1 additional large egg, for the brownie batter

1/2 cup sweetened condensed milk

1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven according to the brownie mix package directions and line a 9×13-inch baking dish with parchment paper.
  2. Beat the softened cream cheese in a large bowl or stand mixer until smooth.
  3. Add the flour and sugar and beat until well combined.
  4. Add the pumpkin puree, vanilla extract, pumpkin pie spice, and 1 egg. Mix until smooth and combined.
  5. Prepare the brownie batter according to the package directions, adding 1 additional egg to the batter.
  6. Spread half of the prepared brownie batter in the lined baking dish.
  7. Drizzle the sweetened condensed milk over the brownie batter and sprinkle evenly with the semisweet chocolate chips.
  8. Spoon the remaining brownie batter over the chocolate chips. A few uncovered areas are fine.
  9. Drop spoonfuls of the pumpkin cheesecake mixture over the top.
  10. Use a butter knife or cake tester to gently swirl the pumpkin cheesecake mixture through the brownie batter without overmixing.
  11. Bake according to the brownie mix package timing, checking toward the end of baking. The brownies are ready when the center is set and no longer jiggles.
  12. Remove from the oven and allow the brownies to cool completely.
  13. Cover and refrigerate until thoroughly chilled and set, about 2 hours.
  14. Lift the chilled brownies from the pan using the parchment paper and cut into squares before serving.

Notes

Use pure pumpkin puree rather than pumpkin pie filling for the best flavor and texture.

Dark, milk, or white chocolate chips can be substituted for semisweet chocolate chips.

Add chopped pecans or walnuts for extra crunch.

For more spice, add extra pumpkin pie spice or a pinch of cinnamon.

Avoid over-swirling so the chocolate and pumpkin cheesecake layers remain distinct.

Store covered in the refrigerator for up to 5 days or freeze individual squares for up to 3 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-cheesecake-brownies/