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Pyramid of cheesecake brownies with pumpkin spice
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5 from 6 votes

Pumpkin Cheesecake Brownies

Fudgy brownies swirled with pumpkin cheesecake and topped with pecan streusel.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: brownie recipe, fall dessert recipe
Servings: 16 servings
Calories: 223kcal

Ingredients

BROWNIE LAYER

  • 1 box brownie mix mixed according to package directions

PUMPKIN CHEESECAKE LAYER

  • 1/2 cup softened cream cheese
  • 1/2 cup canned pumpkin puree
  • 2 Tbsp granulated sugar
  • 1 Tbsp light brown sugar
  • 1 large egg
  • 1/2 tsp pumpkin pie spice

PECAN STREUSEL LAYER

  • 1/2 cup pecans chopped
  • 2 Tbsp light brown sugar
  • 1 Tbsp all purpose flour
  • 2 Tbsp butter melted
  • 1/4 tsp pumpkin pie spice

Instructions

  • Line an 8x8 inch baking pan with parchment paper (can use a 7x11 inch pan as well), or spray with cooking spray. Preheat oven to 350 F degrees.
  • Mix brownies according to package directions and pour into prepared pan, smoothing into an even layer, reserving 1/2 cup for later.
  • In a small mixing bowl, combine cream cheese, pumpkin, both sugars, egg and pumpkin pie spice. Pour over brownie batter and smooth into an even layer.
  • Drop the reserved brownie batter by the spoonful over the cheesecake layer, then gently swirl the two layers together with a toothpick or butter knife. Be sure not to mix, you're just looking for swirls.
  • Combine the pecans, brown sugar, flour, melted butter and pumpkin pie spice in a small bowl, then sprinkle over the top of the brownies.
  • Bake for 55 minutes, until brownies are set and the edges are starting to brown. If the middle is a tad bit soft, it will firm up as it cools.

Nutrition

Calories: 223kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 135mg | Potassium: 43mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1350IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg