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Home » Method » Baking

Pumpkin Cheesecake Brownies

By: Kita · Published Dec 8, 2010 · Updated: Nov 17, 2018 · This post may contain affiliate links

Pumpkin cheesecake brownies are the perfect dessert for Fall. Pumpkin cheesecake batter is swirled into brownie batter for a little bite of Heaven.

Pumpkin Cheesecake Brownies \\ Recipe on PassTheSushi.comHandsome 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. And I knew from that taste of batter that these pumpkin cheesecake brownies would be perfect.

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

 

Pumpkin Cheesecake Brownies

adapted from Caras Cravings seen on  Perrys' Plate

Ingredients:

Brownie Batter:

  • Pumpkin Cheesecake Brownies \\ Recipe on PassTheSushi.com¾ cup (1 ½ sticks) butter, melted
  • 1 cup sugar
  • 1 tbs vanilla
  • 2 eggs
  • ½ cup all purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teas salt
  • ½ teas cinnamon

Cheesecake Batter:

  • 6 oz cream cheese, softened
  • 1 egg
  • ⅓ cup sugar
  • 2 tbs flour
  • ½ cup pumpkin puree
  • ¼ teas vanilla
  • ½ teas cinnamon
  • ¼ teas each ground ginger and ground cloves

Preparation:

Preheat oven to 350F. Grease an 8x8" or an 11x7" 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 ⅔ 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.

Pumpkin Cheesecake Brownies \\ Recipe on PassTheSushi.com

These pumpkin cheesecake brownies were a little rich for my blood, so I gave them to some people who I knew would 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.

Pumpkin Cheesecake Brownies \\ Recipe on PassTheSushi.comUpdate:

This pumpkin cheesecake brownies post made FoodBuzz Top 9!

Pumpkin cheesecake brownies on the Foodbuzz Top 9!

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Reader Interactions

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    Recipe Rating




  1. Lauren at KeepItSweet says

    December 08, 2010 at 8:08 am

    these look delicious! i usually taste my baked goods when i am cutting or prepping them but if you make a whole cake you can't exactly taste before serving!

    Reply
  2. Kristen says

    December 08, 2010 at 10:09 am

    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.

    Reply
  3. Diane says

    December 08, 2010 at 1:16 pm

    Amazing!!! They are a party for the taste buds. Everyone raved about them!!
    Thank you!!

    Reply
  4. Christina says

    December 08, 2010 at 2:02 pm

    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.

    Reply
  5. Khara says

    December 08, 2010 at 2:23 pm

    Oh my, how delicious they look!

    Reply
  6. Liren says

    December 09, 2010 at 12:20 am

    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 🙂

    Reply
  7. Lauren says

    December 09, 2010 at 8:45 am

    You had my interest at pumpkin... throw in cheesecake and brownies, and it's a done deal ;). These look phenomenally rich & delicious!

    Reply
  8. ping says

    December 10, 2010 at 3:32 am

    Congrats on being top9 with this! Well deserved... the swirls look sooo pretty!

    Reply
  9. Jenny @ melting butter says

    December 10, 2010 at 7:58 am

    YUMMM!!! I bet they tasted amazing...I wish I had one in my hand right now :))

    Reply
  10. Sophia says

    December 14, 2010 at 1:43 pm

    Looks absolutely divine! Totally deserved to make it onto Food Buzz. Congrats!

    Reply
  11. Martha says

    December 14, 2010 at 3:18 pm

    These look unbelievable! I can't wait to make them for xmas, thanks for sharing the recipe! You should definitely try this chocolate pumpkin pie recipe when you can, its my go-to.

    https://fourgreensteps.com/community/recipes/desserts-a-goodies-/chocolate-pumpkin-pie

    Reply
  12. Cara says

    January 16, 2011 at 10:49 am

    Hello there - glad you liked the brownies. If you wouldn't mind crediting me as the original source with a link (as Perry noted, she got the recipe from my blog), I would greatly appreciate it. Thank you much.

    Cara

    Reply
    • Kita says

      January 16, 2011 at 11:13 am

      Sure thing 🙂

      Reply
  13. Annabellie says

    October 25, 2011 at 3:29 pm

    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.

    Reply
    • Kita says

      October 25, 2011 at 4:03 pm

      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).

      Reply
  14. Jeff says

    December 11, 2012 at 8:35 am

    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!

    Reply

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Hi, I'm Kita! The mountain biking, travel junkie, professional freelance photographer, and creator behind the scenes.

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