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!
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.
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).
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!
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!
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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 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
- 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
- 235g Dark chocolate
- 165g Butter
- 165g Light brown sugar
- ¾ tsp Vanilla extract
- 2 Eggs
- ½ tsp Baking powder
- 85g Plain flour
- 165g Full fat cream cheese
- 1 Egg
- 100g Pumpkin puree
- 45g Caster sugar
- ½ tsp Cinnamon
- ¼ tsp Mixed spice