Pumpkin Cheesecake Brownies

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 188.8
  • Total Fat: 11.2 g
  • Cholesterol: 44.3 mg
  • Sodium: 82.8 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.0 g

View full nutritional breakdown of Pumpkin Cheesecake Brownies calories by ingredient
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These are very rich, so you only need a small piece to satisfy that sweet craving. These are very rich, so you only need a small piece to satisfy that sweet craving.
Number of Servings: 20


    Brownie Batter:
    1/2 cup unsalted butter, melted
    1/4 cup extra virgin cold-pressed coconut oil, melted
    1/2 cup brown sugar, packed
    1/2 cup white sugar
    1 tbsp pure vanilla extract

    1 large egg
    1/4 cup pumpkin puree

    1/2 cup all-purpose flour
    1/2 cup unsweetened cocoa powder
    1/4 tsp salt

    Cheesecake Batter:
    8 oz Philadelphia Cream Cheese, softened
    1 large egg
    1/3 cup white sugar
    1/4 cup all-purpose flour
    1 tsp pure vanilla extract
    1/2 tsp ground cinnamon
    1 tsp pumpkin spice

    1/2 cup pumpkin puree


1. Preheat oven to 350
2. Line 8x8 square pan with parchment paper, or grease and flour pan.

Brownie batter:
1. Using an electric mixer, beat the butter, coconut oil, sugars and vanilla until light and fluffy.
2. Add egg and pumpkin puree and continue mixing.
3. In another bowl combine the all-purpose flour, cocoa powder and salt. Gradually add this mixture to the wet ingredients beating each time you add some until just combined.

Cheesecake batter:
1. In another bowl, beat together all the cheesecake ingredients, except for the pumpkin puree.
2. Divide cheesecake batter into 2 bowls. Add the pumpkin puree to 1/2 of the cheesecake batter.

1. Pour the brownie batter into prepared pan.
2. Pour the pumpkin cheesecake batter evenly over the brownies, then pour the regular cheesecake batter over the pumpkin cheesecake batter.
3. Using a knife swirl the 2 cheesecake batters together to make a "swirly" design.

Bake for 35-40 minutes, or until the center is set.

Cool for 10 minutes in the pan then remove from pan and continue to cool completely before cutting.

Serving Size: 24 pieces

Number of Servings: 20

Recipe submitted by SparkPeople user DSTATZ.

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