Pumpkin Cheesecake Brownies

These Pumpkin Cheesecake Brownies are rich, creamy, and full of the best fall flavors.

Honestly, it’s taking all of the willpower I can muster not to walk downstairs & consume every last bite of these Pumpkin Cheesecake Brownie.

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I’m at Roger’s office right now and brought these fall brownies with me to share with his staff, so luckily there is some distance between me & them.

Normally I wouldn’t resist or even consider it a temptation, but this is the second week in a row that I’ve made these pumpkin spice brownies & I didn’t share the first batch with anyone other than my husband and my sister.

And let’s be honest, I ate more than both of them combined!

I’m slightly worried I may be losing my mind. I feel like I can almost taste them and smell just by looking at these pictures.

I know some people don’t like the word moist, but oh my! The moist rich flavors of this brownie cheesecake are divine!

And look at that swirl pattern? Isn’t it pretty!

I love desserts that are this easy, and look that pretty, with basically no effort!

Especially when they involve pumpkin spice!

A few years back I shared a similar recipe for Pumpkin Cream Cheese Brownies.

While similar, I think these Pumpkin Spice Cheesecake Brownies look and taste WAY yummier with the extra cheesecake swirl and the added pumpkin spice seasonings.

And before I get to the recipe, if you love all things fall, pumpkin spice, and pretty swirls you will love this recipe for Nutella Cream Cheese Swirl Pumpkin Muffins.

You can use a favorite brownie recipe for these beauties or a box mix!

Pumpkin Cheesecake Brownies

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• Author: Giustina Blissful
• Yield: 18 brownies 1x

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Ingredients

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• Brownie Mix (13? X 9? family size or your favorite recipe)
• 8 Ounce Cream Cheese (room temperature)
• 1/3 Cup Sugar
• 1 Teaspoon Pure Vanilla Extract
• 1 Large Egg
• 1 Tablespoon Flour
• 1/2 Cup Pure Pumpkin (not pumpkin filling)
• 2 Teaspoons Ground Cinnamon
• 1/2 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Ground Cloves
• 1/4 Teaspoon Ground Allspice

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Instructions

1. First, preheat your oven to 350 degrees Fahrenheit & prepare the brownie batter according to their packaging instructions. Set to the side.
2. In a second bowl blend your 8 ounces cream cheese until light & creamy.
3. Add 1/3 cup sugar, 1 teaspoon vanilla extract, 1 large egg, & 1 tablespoon flour.
4. Divide the cheesecake mixture between two bowls & in the second bowl blend in 1/2 cup pumpkin, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, & 1/4 teaspoon allspice.
5. In a 13? X 9? pan lined with parchment paper, or sprayed with oil, pour a little over 3/4ths of the brownie batter & spread evenly.
6. Add dollops of the cheesecake, pumpkin cheesecake, & brownie batter on top & swirl with a toothpick to create the marbled design.
7. Bake your Pumpkin Spice Cheesecake Brownies for 30 minutes uncovered. Lightly cover with foil & bake for an additional 5 minutes or until a toothpick comes out clean.
8. Let cool & enjoy!
9. Keep leftovers in a loosely sealed container for 5-6 days in your fridge.

• Category: Baking