Pumpkin Spice Cheesecake Brownies


  • ¾ cups Butter, Melted
  • 1 cup Sugar
  • 1 Tablespoon Vanilla
  • 2 whole Eggs
  • ½ cups All-purpose Flour
  • ½ cups Cocoa Powder
  • ¼ teaspoons Salt
  • 2 teaspoons Cinnamon
  • _____
  • 8 ounces, weight Cream Cheese, softened
  • 1 whole Egg
  • ½ cups Sugar
  • 2 Tablespoons Flour
  • 2 teaspoons Flour
  • ⅔ cups Pumpkin Puree
  • ¼ teaspoons Vanilla Extract
  • ⅔ teaspoons Cinnamon
  • ⅓ teaspoons Ground Ginger
  • ⅓ teaspoons Cloves

Preparation Instructions

Preheat oven to 350F. Grease an 8×8″ square metal baking pan.

For the brownie batter: Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. Set aside.

In separate bowl, beat together all of the cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

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