Pumpkin Cheesecake Chocolate Brownies

Pumpkin Cheesecake Chocolate Brownies

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. This recipe has taken a couple of tries to get right, but I’ve definitely perfected it. The Pumpkin Cheesecake Chocolate 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.

Step by step…

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.

Pumpkin Cheesecake Chocolate Brownies

I love how golden and autumnal the colour of the Pumpkin Cheesecake Chocolate Brownies 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 Pumpkin Cheesecake Chocolate Brownies 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!

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 Baking Buddy) 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 slice up the pumpkin, deseed it and scoop out the flesh. You can either roast or steam the pieces until soft – use a knife to check tenderness. Allow the pumpkin to cool. Remove the flesh from the skin and then use a blender to puree the flesh. You now have pumpkin puree!

Recommended equipment & ingredients*

Traybake tin Mixing bowls Cooling rack
Kitchen scales Pumpkin puree

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More pumpkin recipes…

Easy Pumpkin Traybake Pumpkin Pie Pumpkin Scones
Easy Pumpkin Traybake Pumpkin Pie Pumpkin Scones Pumpkin Pie Cheesecake (No Bake)
Pumpkin Spice Baked Donuts Pumpkin Cupcakes
Pumpkin Spiced Baked Donuts Pumpkin Cupcakes Gingerbread & Pumpkin Cake Truffles

Pumpkin Cheesecake Chocolate Brownies

Rich chocolate brownies with a pumpkin cheesecake swirl

Course Dessert
Cuisine American
Keyword Brownies
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 16
Author thebakingexplorer

Ingredients

For the pumpkin cheesecake

  • 250 g Full fat cream cheese
  • 85 g Caster sugar
  • 150 g Pumpkin puree
  • 1 Egg large
  • 1/2 + 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 large
  • 1 tsp Vanilla extract
  • 130 g Plain flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt

Instructions

  1. Pre-heat your oven to 160C Fan/180C/325F/Gas Mark 4, grease and line a traybake tin

  2. 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

  3. 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

  4. In a bowl whisk together the eggs and light brown sugar

  5. Pour the melted chocolate into the egg mixture, whisking as you pour

  6. Add the plain flour, baking powder and vanilla extract, and whisk everything together

  7. 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

  8. Using a knife swirl together the mixture to create a marbled effect

  9. Bake it on 160C Fan/180C/325F/Gas Mark 3 for 35 minutes

  10. Leave to cool, then slice into squares and serve

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

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5 comments / Add your comment below

  1. 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!

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