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Chocolate Pumpkin Cheesecake Brownies

adapted from Pass The Sushi
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American


For the brownies:

  • 3/4 cup butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup all purpose flour
  • 1 tsp Vanilla extract
  • 1/2 cup unsweetened dark Dutch cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

For the pumpkin cheesecake batter:

  • 8 oz cream cheese
  • 1 egg
  • 1/3 cup sugar
  • 2 tbsp flour
  • 1/2 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tsp pumpkin spice


  • Preheat oven to 350F. Grease an 8×8″ or an 11×7″ baking pan.
  • 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.
    In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.
  • Spread about 2/3 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.Cool completely and chill before cutting and serving.
Keyword cheesecake, cheeseckae brownies, chocolate brownies, chocolate cake, chocolate pumpkin cheesecake brownies, kabocha pumpkin, pumpkin brownies, pumpkin cheesecake