Pumpkin Cheesecake Brownies Swirl (Print Version)
Gooey chocolate brownies paired with creamy pumpkin cheesecake swirl, perfect for autumn indulgence.
# Ingredients:
→ Brownie Batter
01 -
1 package chocolate brownie mix (Betty Crocker or any preferred brand)
02 -
3 tablespoons water
03 -
1/2 cup vegetable or canola oil
04 -
2 large eggs
05 -
1/2 cup chocolate chip morsels (optional)
→ Pumpkin Cheesecake
06 -
4 ounces cream cheese, softened
07 -
1/2 cup pumpkin puree
08 -
3 tablespoons granulated sugar
09 -
1/2 teaspoon vanilla extract
10 -
1 teaspoon pumpkin pie spice
# Steps:
01 -
Preheat the oven to 325℉ and line a 9x9 baking sheet with parchment paper.
02 -
Using a mixer, beat the cream cheese until smooth. Add pumpkin puree, sugar, vanilla extract, and pumpkin pie spice, mixing until well combined.
03 -
In a separate bowl, whisk together the brownie mix, oil, eggs, and water until a thick and gooey batter forms. Stir in chocolate chip morsels if desired.
04 -
Pour the brownie batter into the prepared baking sheet, reserving about 1/4 of the batter for topping. Scoop the pumpkin cheesecake mixture over the brownie batter and gently spread it. Add the reserved brownie batter on top and spread gently to cover the pumpkin cheesecake.
05 -
Using a toothpick or knife, gently swirl the brownie batter and pumpkin cheesecake mixture to create a marbled effect.
06 -
Bake at 325℉ for 40-45 minutes or until the brownies are cooked through.
07 -
Remove the brownies from the oven and let cool for about 10 minutes. Slice into squares and serve.
# Notes and Tips:
01 -
Adjust the brownie batter ingredients according to the specific instructions on the brownie mix package if using a different brand.