Pumpkin Cheesecake Brownies

November 10, 2010

Another fall treat. My aunt makes the best cheesecake brownies ever. I won’t even try to compete, but these pumpkin cheesecake brownies “taste like pumpkin pie in a brownie.”  Yumm! Just in time for Thanksgiving…

You will need:

  • 4 oz cream cheese, softened
  • 3/4 c canned pumpkin puree
  • 1 egg
  • 3 T sugar
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1 batch of your favorite brownie batter for an 8×8 or 9×9 pan
  • 1 t allspice

Then you…

  1. Heat oven to  325. Grease your square pan, line with tin foil, and grease again. This will make it easy to remove the brownie bars from the pan.
  2. Whisk together the cream cheese, pumpkin, egg, sugar, cinnamon and nutmeg till all of the pumpkin cheesecake mixture is smooth. Set aside.
  3. Prepare your brownie batter according to your favorite recipe or box; stir in the allspice.
  4. Spread 3/4 of the brownie batter in your pan.
  5. Drop the pumpkin cheesecake on top by the spoonful. Spoon the remain brownie batter over the filling.
  6. Use a knife to marble the batters.
  7. Bake 45-50 minute or until just setting in the middle. Cool completely before cutting.
  8. Store covered in the fridge!


  1. holy crap these sound awesome! going right at the top of my “to-bake” list!

  2. […] than your average brownie. I happen to like that, so hopefully you will too! If not, check out another version I made awhile […]

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