Description
Rich chocolate brownies swirled with creamy pumpkin cheesecake. A perfect fall dessert.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F. Grease a 9×9 inch baking pan.
- Melt butter in a large bowl. Stir in 1 cup sugar, 2 eggs, and vanilla.
- Mix in cocoa powder, flour, and salt until just combined. Set aside.
- In a separate bowl, beat cream cheese until smooth. Add pumpkin, 1/4 cup sugar, 1 egg, and pumpkin pie spice. Mix well.
- Spread half the brownie batter in the pan. Spoon pumpkin mixture on top. Drop remaining brownie batter by spoonfuls. Swirl with a knife.
- Bake for 35 minutes or until edges are set and center is slightly jiggly. Cool completely before cutting.
Notes
- Use room temperature cream cheese for a smooth filling.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg