Pumpkin Cheesecake Swirl Brownies

Handsome just found out that I often don’t taste my baked goods before offering them to others. This seemed to shock him. I kinda giggled at it. Yes, it’s basic kitchen knowledge to taste, taste, taste. But really, with baked goods, by the time the item is on the table, I’m done. I know I’m going to make a lot of people cringe, but I do often taste the batter. With most sweet desserts, if the batter doesn’t taste right – neither will the finished product. So, I’d say 99% of the time, I have a pretty good idea how things should turn out in the end.

Besides, good friends always tell you what is delicious and what needs improvement… Sometimes a little too much. 😉


Pumpkin Cheesecake Swirl Brownies

adapted from Caras Cravings seen on  Perrys’ Plat,


Brownie Batter:

  • 3/4 cup (1 1/2 sticks) butter, melted
  • 1 cup sugar
  • 1 tbs vanilla
  • 2 eggs
  • 1/2 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teas salt
  • 1/2 teas cinnamon

Cheesecake Batter:

  • 6 oz cream cheese, softened
  • 1 egg
  • 1/3 cup sugar
  • 2 tbs flour
  • 1/2 cup pumpkin puree
  • 1/4 teas vanilla
  • 1/2 teas cinnamon
  • 1/4 teas each ground ginger and ground cloves


Preheat oven to 350F. Grease an 8×8″ or an 11×7″ baking pan.

For the Brownies: Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.

For the Cheesecake: In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.

Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the center doesn’t jiggle when you nudge the pan. Cool completely and chill before cutting and serving.

These were a little rich for my blood, though, I gave them to some people who I know will love them. If I were to make these again, I would make them in a 9″ x 13″ pan using the same method as instructed, except lowering the cook time (probably to 25 minutes). They would be thinner brownies, which for their level of richness, I may enjoy more.


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  1. says

    It would come as a shock to many of my blog readers to know that I never taste any of the desserts I post. I go by sight and smell and the reactions of my family, but I gave up eating sweets seven years ago when I became pre-diabetic. So, I am not at all surprised that you don’t eat the finished product, which, by the way is wonderful. Cheesecake and brownies with pumpkin would send my family into rapture.

  2. says

    Pumpkin? Cream cheese? Chocolate? YES PLEASE!

    Funny, I obsessively need to taste things before serving them. It is so hard when I make a new cake or pie b/c I can’t try it out first.

  3. Liren says

    I have also been guilty of not tasting baked goods before giving away! But these look so good! It does sound rich, but I do enjoy my desserts this way :)

  4. Annabellie says

    do you think i could substitute the brownie batter from your “caramel bacon brownie” post? that is my go-to brownie…it’s incredible!! i wasn’t sure if the brownie batter had to be a specific consistency(this recipe) or not.

    • Kita says

      I’ll be honest – it’s been a while since I’ve made these, but I believe the caramel brownie batter to be a bit more fudgy then the batter for this one. So, only because I’m not 100% sure the pumpkin will flow well with the other recipe, I would stick to the books on this one (or to a brownie recipe a bit more ‘cake like’ and less fugy).

  5. says

    These were amazing!! I think when you posted them on G+, I was drooling so I had to make them and tell everyone about it! I totally linked back to you though because that’s how I roll. Thanks so much for the yummy desert! Cheers!


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