I absolutely love baking with pumpkin, and you may never have thought of mixing it with chocolate, but trust me it tastes so good! These brownies are the ultimate gooey chocolate treat, and swirled through them is creamy spiced cheesecake. This recipe has taken a couple of tries to get right, but I’ve definitely perfected it. The brownies just melt in your mouth, and the cheesecake swirl is full of Autumn flavours like cinnamon and ginger. Make sure you use pumpkin puree, and not pumpkin pie filling (which is already pre-spiced and sweetened). You can easily find it in the USA, and in the UK you’ll find it in the American section of the supermarket.
To make the cheesecake batter I whisked together the cream cheese, caster sugar, egg, pumpkin puree, cinnamon, ginger, cloves and nutmeg until smooth with no lumps. Then I set it aside to make the brownie batter.
In a pan I melted together the dark chocolate and butter, then took it off the heat.
In a bowl I whisked together the eggs and light brown sugar.
I poured in the melted chocolate, whisking as I poured.
I added the plain flour, baking powder and vanilla extract, and whisked everything together.
Then I poured about two thirds of the brownie batter into a lined traybake tine, I added the cheesecake in blobs on top, then added the rest of the brownie batter in blobs on top.
Using a knife I swirled together the mixture to create a marbled effect.
I baked it on 160C Fan/180C/325F/Gas Mark 3 for 35 minutes.
I love how golden and autumnal the colour of the brownie is! These brownies are deliciously moist and the pumpkin spice flavour really comes out in the cheesecake layer. I never thought of mixing pumpkin with chocolate but it works so well. I gifted some of these to friends and took the rest into work for my lucky colleagues and they disappeared fast! They are amazing warmed up in the microwave and served with ice cream – heavenly!
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Pumpkin Cheesecake Chocolate Brownies
For the pumpkin cheesecake
- 250 g Full fat cream cheese
- 85 g Caster sugar
- 150 g Pumpkin puree
- 1 Egg
- 1/2 + 1/4 tsp Ground cinnamon
- 1/2 + 1/4 tsp Nutmeg
- 1/4 tsp Ground ginger
- 1/4 tsp Ground cloves
For the brownies
- 350 g Dark chocolate
- 250 g Butter
- 250 g Light brown sugar
- 3 Eggs
- 1 tsp Vanilla extract
- 130 g Plain flour
- 1 tsp Baking powder
- 1/2 tsp Salt
Pre-heat your oven to 160C Fan/180C/325F/Gas Mark 4, grease and line a traybake tin
To make the cheesecake batter whisk together the cream cheese, caster sugar, egg, pumpkin puree, cinnamon, ginger, cloves and nutmeg until smooth with no lumps. Then set it aside
To make the brownie batter, in a pan on a low heat melt together the dark chocolate and butter, then take it off the heat
In a bowl whisk together the eggs and light brown sugar
Pour the melted chocolate into the egg mixture, whisking as you pour
Add the plain flour, baking powder and vanilla extract, and whisk everything together
Pour about two thirds of the brownie batter into a lined traybake tine, add the cheesecake in blobs on top, then add the rest of the brownie batter in blobs on top on that
Using a knife swirl together the mixture to create a marbled effect
Bake it on 160C Fan/180C/325F/Gas Mark 3 for 35 minutes
Leave to cool, then slice into squares and serve