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    Pumpkin Cheesecake Chocolate Brownies

    19/10/2012 by thebakingexplorer 5 Comments

    Jump to Recipe Print Recipe

    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 Pumpkin Cheesecake Chocolate Brownies are the ultimate gooey chocolate treat, and swirled through them is creamy spiced cheesecake. They are amazing warmed up in the microwave and served with ice cream - heavenly!

    Pumpkin Cheesecake Chocolate Brownies

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Pumpkin Cheesecake Chocolate Brownies

    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. Set it aside while you make the brownie batter.

    In a pan, melt together the dark chocolate and butter on a low heat, take it off the heat and set aside to cool. In a mixing bowl, whisk together the eggs and light brown sugar. Pour in the melted chocolate and butter mixture, whisking as you pour. Add the plain flour, baking powder and vanilla extract, and whisk everything together.

    Then pour about two thirds of the brownie batter into a lined traybake tine, add the cheesecake mixture on top, then add the rest of the brownie batter in blobs on top.

    Using a knife, swirl together the mixture to create a marbled effect. Then baked it for 35 minutes. Leave to cool fully, then chill in the fridge before slicing.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Pumpkin Cheesecake Chocolate Brownies

    Where can you buy pumpkin puree in the UK?

    I've found tins of pumpkin puree in the American food section of large supermarkets like Tesco and Sainsburys (the two brands I know of are Libbys and Baking Buddy). I have also heard that Waitrose stock it. It's sometimes available all year round, or sometimes only from mid-August until December. It really does depend on the supermarket with this. Keep asking your local store, you may just bug them enough to get them to stock it! You can also buy it online, I have purchased it from Amazon before, and Sous Chef also sell it. It will be a little bit more pricey, but I've found good deals by buying several cans at once (and the best before dates are usually at least one year long).

    Pumpkin Cheesecake Chocolate Brownies

    Can you make pumpkin puree from scratch?

    Yes! If you can’t get hold of the canned version (the two brands I known of are Libbys and Yes! If you can’t get hold of the canned version, then you can make pumpkin puree from scratch. A 2kg pumpkin will give you roughly 675g pumpkin puree. The good news is, if you have too much you can freeze pumpkin puree. What you need to do is carefully slice up the pumpkin, deseed it and scoop out the stringy bits. Then you can either roast or steam chunks of the pumpkin until soft – it will take 20-30 minutes depending on the size of the pieces, use a knife to check tenderness. Allow the pumpkin to cool fully. Remove the flesh from the skin using a spoon, and then use a blender to puree the flesh. You now have pumpkin puree! It’s also great stirred into risottos or curries if you have leftovers. If it's not the time of year for pumpkins but you really want to make pumpkin cake, then you can use butternut squash too!

    Pumpkin Cheesecake Chocolate Brownies

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Traybake tin
    • Mixing bowls
    • Kitchen scales
    • Pumpkin puree
    • Mixed spice
    • Cooling rack
    • Dark chocolate

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Pumpkin Cheesecake Chocolate Brownies

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    Pumpkin Cheesecake Chocolate Brownies

    Pumpkin Cheesecake Chocolate Brownies

    Rich chocolate brownies with a pumpkin cheesecake swirl
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Brownies
    Prep Time: 25 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the pumpkin cheesecake

    • 250 g Full fat cream cheese
    • 85 g Caster sugar
    • 150 g Pumpkin puree
    • 1 Egg large
    • 1 tsp Ground cinnamon
    • ½ tsp Mixed spice

    For the brownies

    • 350 g Dark chocolate
    • 250 g Butter
    • 250 g Light brown sugar
    • 3 Eggs large
    • 1 tsp Vanilla extract
    • 130 g Plain flour
    • ½ tsp Baking powder
    Metric - US Customary

    Instructions

    • 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 and mixed spice 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 and let cool for 10 minutes
    • 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 for 30-35 minutes, you want the cheesecake to be set but have a slight wobble to it
    • Leave to cool, then slice into squares and serve
    • Store leftovers in the fridge and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    If you would like to use a 8" or 9" square tin instead, reduce the recipe by one third. So you will need:
    • 235g Dark chocolate
    • 165g Butter
    • 165g Light brown sugar
    • ¾ tsp Vanilla extract
    • 2 Eggs
    • ½ tsp Baking powder
    • 85g Plain flour
    Cheesecake:
    • 165g Full fat cream cheese
    • 1 Egg
    • 100g Pumpkin puree
    • 45g Caster sugar
    • ½ tsp Cinnamon
    • ¼ tsp Mixed spice
    They will also need less time to bake, depending on your oven, I'd suggest 20-25 minutes.

    Nutrition

    Calories: 568kcal | Carbohydrates: 51g | Protein: 7g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 267mg | Potassium: 330mg | Fiber: 4g | Sugar: 36g | Vitamin A: 2837IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 5mg

    If you like this, check out more of my Brownie recipes!

    « Chocolate Mint Cake
    Profiteroles »

    Reader Interactions

    Comments

    1. Sarah Barnes

      October 19, 2012 at 12:12 pm

      They look ace. And lovely marbling technique there Kat!

      Reply
    2. Kat (The Baking Explorer)

      October 20, 2012 at 9:51 am

      Thank you!

      Reply
    3. Rachel Brady

      October 24, 2012 at 9:25 am

      Great idea. Want to get an American 'cup' measurer so I can do more American recipes... do you have one or just use a teacup sized cup?!? : )

      Reply
    4. Kat (The Baking Explorer)

      October 24, 2012 at 11:14 am

      Hi Rachel, I would definitely recommend getting a proper 'cup' measuring set. They don't convert to tea cups/mugs etc. They are specific sizes. Good luck with your American baking!

      Reply
    5. Coombe Mill

      October 24, 2012 at 5:05 pm

      Looks delicious and plenty of great pictures too!

      Reply

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