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Cheesecake Swirled Pumpkin Brownies

Cheesecake Swirled Pumpkin Brownies are smooth Cheesecake and Pumpkin Brownie swirled all together and so easy to make too – Two-in-One Fall dessert !

Cheesecake Swirled Pumpkin Brownies are smooth Cheesecake and Pumpkin Brownie swirled all together and so easy to make too - Two-in-One Fall dessert !

You would expect that something so divine as these Cheesecake Swirled Pumpkin Brownies would need much more attention when preparing.

But in this case it really is mix one batch, mix the other, into the baking dish, swirl and bake.

There is no fuss, no nonsense, except you need to let the Pumpkin brownies cool completely before slicing into servings.

We do not have canned Pumpkin (besides soup that I know of) in South-Africa. Therefore I always use fresh pumpkin, cooked soft, but not watery, well drained and then I blitz a batch or three in the blender.

I would normally cook extra pumpkin separately, when we have some with our dinner, maybe in a stew or as a side, and keep the extra to blend for sweet treats the following day.

Cheesecake Swirled Pumpkin Brownies are smooth Cheesecake and Pumpkin Brownie swirled all together and so easy to make too - Two-in-One Fall dessert !

These Pumpkin Brownies are really outstanding, and tastes absolutely heavenly.

The two layers blend together so well, but you get a taste from both, cheesecake and pumpkin brownie all in one bite.

Cheesecake Swirled Pumpkin Brownies are smooth Cheesecake and Pumpkin Brownie swirled all together and so easy to make too - Two-in-One Fall dessert !

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I thought whipped cream might be needed. But after tasting a tiny piece, I decided no cream and served the brownies on it’s own and my family loved them.

Even the not-so-fond of pumpkin in a dessert !

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Cheesecake Swirled Pumpkin Brownies

Yield: 16 Servings

Cheesecake Swirled Pumpkin Brownies

Cheesecake Swirled Pumpkin Brownies

Cheesecake Swirled Pumpkin Brownies are smooth Cheesecake and Pumpkin Brownie swirled all together and so easy to make too - Two-in-One Fall dessert !

Prep Time 25 minutes
Bake Time 50 minutes
Total Time 1 hour 15 minutes

Ingredients

PUMPKIN BROWNIE LAYER:

  • 6 TB Unsalted Butter, melted
  • 1/4 t Ground Nutmeg
  • 1/4 t Ground Ginger
  • 1/4 t Allspice
  • 1 1/2 t Ground Cinnamon
  • 1 cup Light Brown Sugar
  • 1/4 t Salt
  • 1/2 t Bicarbonate of Soda, ( Baking Soda )
  • 1 t Baking Powder
  • 1 cup Flour
  • 1 cup Pumpkin Puree
  • 2 Eggs
  • 1 t Vanilla Essence

CHEESECAKE LAYER:

  • 1 t Vanilla Essence
  • 2/3 cup Icing Sugar, ( Confectioners Sugar )
  • 2 Eggs
  • 250 g Cream Cheese, plain, softened ( 8 oz )
  • 1/4 cup Flour

Instructions

  1. Pre-heat the oven to 180 deg C (350 deg F) – spray a deep 20 x 30cm ( 9 x 12 inch ) oven dish with cooking oil

PUMPKIN BROWNIE LAYER:

  1. Beat together the melted Butter and Brown Sugar until fluffy
  2. Add the Vanilla and Eggs – beat until creamy – stir in the Pumpkin Puree and beat a few seconds
  3. In a separate bowl, combine the Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Allspice and Ginger – slowly beat into the Pumpkin mixture – pour the batter into the prepared oven dish

CHEESECAKE LAYER:

  1. Beat together all the ingredients until smooth – pour over the Pumpkin layer and use a knife to create swirls through the bottom layer
  2. Bake 45 – 50 minutes or until a tester comes out clean and the dessert is set

Notes

  • Cool completely before slicing into servings

Nutrition Information

Yield

16

Amount Per Serving Calories 217Total Fat 11gSaturated Fat 6.1gTrans Fat 0gUnsaturated Fat 4.9gCholesterol 75.2mgSodium 172mgCarbohydrates 26.5gFiber 1.1gSugar 18.5gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Cool completely before slicing into servings.

 

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Hein Kritzinger

Thursday 16th of April 2020

I made these this morning, just a word of advice: make sure to swirl the cheesecake layer along the sides of the brownie dish, because the pumpkin layers rises up and pushes all the cheesecake to the center of the dish. it does use quite a lot of sugar, I only used half a cup of light brown sugar (instead of the full cup). I also made the pumpkin puree by steaming it the night before, mashing it with a fork and them working it through a sieve with a silicone spatula. comes out SUPER SMOOTH!

Renee

Sunday 24th of November 2019

are these brownies more "cakey" or chewy and firm?

Linda Nortje

Sunday 24th of November 2019

Renee, I'd say more cakey than the usual brownie, but definitely more chewy than cake and when cut, the brownies are firm (once cooled completely)

Laura Vladut

Monday 31st of October 2016

Hi I want to make this with no sugar at all,any idea if it will turn out the same? (Less sweet of course)

Linda Nortje

Monday 31st of October 2016

Laura, to be honest I have never made brownies or cheesecake without some kind of sugar. I googled around a bit and found this article which I think you'll find helpful : http://www.finecooking.com/articles/how-sugar-affects-baking.aspx

sara maniez

Monday 14th of September 2015

These look delicious!

Dee M

Friday 11th of September 2015

These sound wonderful -- can't wait to try them! :)

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