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Pumpkin Cheesecake Brownies

Giustina Blissful
Course Baking
Servings 18 brownies

Ingredients
  

  • 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

Instructions
 

  • First, preheat your oven to 350 degrees Fahrenheit & prepare the brownie batter according to their packaging instructions. Set to the side.
  • In a second bowl blend your 8 ounces cream cheese until light & creamy.
  • Add 1/3 cup sugar, 1 teaspoon vanilla extract, 1 large egg, & 1 tablespoon flour.
  • 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.
  • 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.
  • Add dollops of the cheesecake, pumpkin cheesecake, & brownie batter on top & swirl with a toothpick to create the marbled design.
  • 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.
  • Let cool & enjoy!
  • Keep leftovers in a loosely sealed container for 5-6 days in your fridge.