Perfectly moist and fudgy brownies swirled with pumpkin cheesecake. These are so rich and delicious and they make an amazing fall treat!
To make the Pumpkin Cheesecake Layer: Beat together cream cheese , pumpkin, egg, sugar, cinnamon and nutmeg until smooth and creamy. Set aside.
To make the brownies: Preheat oven to 325 degrees. Line an 8x8 inch pan with foil and spray with cooking spray. In a large mixing bowl combine flour, baking powder and cinnamon.
In a microwave safe bowl combine butter and chocolate. At 50% power microwave 30 seconds at a time stirring until it is smooth and melted.
In a medium mixing bowl, whisk sugar, eggs, and vanilla. Add melted chocolate and continue to stir until incorporated. Add the flour mixture and fold until combined.
Pour half of the batter into the 8x8 inch pan. Spread the pumpkin cream cheese evenly on top of the brownie batter. Drop remaining batter by spoonfuls on top of the cheesecake layer. Marble with a knife. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for an hour before cutting.
Pumpkin Cheesecake Brownies
Amount Per Serving
Calories 286Calories from Fat 153
% Daily Value*
Saturated Fat 10g50%
Vitamin A 2011IU40%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.