Your favorite brownies with the taste of fall. Rich pumpkin cheesecake is the perfect foil to the all that dense chocolaty goodness. Warning! These go fast so grab one while you can!
Preheat oven to 350 degrees. Grease an 8-inch or 9-inch square baking dish. You can also line the pan with greased parchment paper to make it easier to lift the brownies out when cool.
Prepare brownie mix according to recipe on box. Set aside.
Place all ingredients for pumpkin cheesecake in the bowl of a stand mixer. Mix until smooth and well combined, about 2 minutes.
To assemble
Pour brownie batter into bottom of baking dish.
Dollop cheesecake batter around top of brownie batter. Take a knife and swirl the cheesecake mixture. Lift up on the knife occasionally so a little of the brownie batter moves to the top.
Bake 45-55 minutes for glass baking dishes and 40-45 minutes for metal baking dishes. Bake until center is set.
Let cool completely in pan then invert onto wire rack. Invert again onto cutting board and cut in squares.
Video
Notes
Variations & tips
Love a little crunch with your brownies? Add a few chopped nuts into the brownie batter or sprinkle on top before baking.
Are you a chocolate addict? Add some chocolate chips to the brownie batter.
Not into pumpkin? Replace the pumpkin puree with apple butter and reduce the cinnamon to ¼ teaspoon. Or try replacing with your favorite fruit preserves and leave out the cinnamon and nutmeg.
Store in an airtight container in the refrigerator for 5 days.
Want to freeze some for later? Let them cool fully then wrap them individually in plastic wrap. Freeze them then place all of them together in a resealable plastic bag. Now you can take one out at a time, let thaw on the counter, then indulge yourself in a little sweet treat.