Pumpkin Cheesecake Swirl Brownies

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It’s time for all things pumpkin, including these indulgent Pumpkin Cheesecake Swirl Brownies!  The perfect dessert to cozy up with on a chilly day.

 

I have struggled with a capital S STRUGGLED with brownies from scratch.  They’re too hard, they’re too dry, they’re too disgusting.  Yes.  I’ve thrown brownies out. 

 

But y’all.  These brownies.  HOLY MOLY they’re just… WOW.  They’re moist.  These are super moist in the center but that’s from the pumpkin cheesecake goodness that is buried beneath that dark chocolate brownie exterior. 

 

 

What is a brownie?

 

Brownies are a baked good that has 6 simple ingredients in them.  They consist of chocolate, eggs, butter, flour, salt, and sugar.  Yes, those are ingredients for chocolate cake, too, but it’s the ratio of the ingredients that makes them brownies.  They have less flour and usually don’t have leavening agents like baking powder or baking soda in them.

 

By altering the ingredients slightly, you can easily adjust the density and texture of brownies.  Fudgy brownies have no leavening agents, and the butter is typically melted.  A cake like brownie has more flour and less butter in them.  Chewy brownies benefit from adding extra eggs to the recipe along with melted chocolate and cocoa powder. 

 

 

Brownies are believed to have originated in the United States in the late 19th century. There are three theories about how brownies were invented.  First, there’s the theory that a chef accidentally added melted chocolate to a biscuit dough.  I’m not seeing it. Next there’s the theory that someone forgot to add flour to a cake recipe.  I’m not seeing that one either.  Because you need some flour for a brownie. 

 

This one seems more plausible.  A housewife didn’t have baking powder when she was making a cake for guests.  She decided to wing it and serve this “flattened” cake to her guests anyway.  Finally, there are some that claim that the brownie was created for the Chicago World’s Fair in the late 1800s.

 

 

Who invented cheesecake brownies?

 

Cheesecake swirl brownies, or cheese swirl brownies as they were originally named, were invented by an Ohio State student for a class project.  Marcia McCullen was an intern at the GM headquarters in Minnesota.  Betty Crocker, part of GM, was creating a Cooky Book cookbook.  A recipe for the cheese swirl brownies appears in that cookbook which I think is still available today. 

 

Ingredients for these cheesecake swirl brownies

 

For the brownie part you will need:

Flour, cocoa powder, baking powder, salt, sugar, eggs, pumpkin puree, oil, and vanilla

For the pumpkin cheesecake swirl part you will need:

Pumpkin puree, cream cheese, brown sugar, cinnamon, cloves, ginger, allspice

 

 

Instructions to make pumpkin cheesecake swirl brownies

 

To make the brownie batter combine the flour with the cocoa powder, salt, and baking powder in a large mixing bowl.  Stir with a whisk to combine and remove any lumps.  Next, combine the sugar, with the half the egg substitute and whisk until the sugar dissolves.  Then stir in the pumpkin puree, oil, and vanilla.  Set the batter aside while you make the cheesecake swirl.

 

Beat the cream cheese together with the brown sugar util it’s light and fluffy then add the pumpkin puree, remaining egg substitute, and spices.  Beat until creamy and combined.

 

Pour 2/3 of the brownie batter into the bottom of an 8×8 inch baking pan.  Spread the cheesecake batter on top and then use a spoon to drop the remaining brownie batter on top.  Using a knife or a chopstick, swirl the two batters together.  Bake the pumpkin cheesecake swirl brownies at 350 F for 40 to 50 minutes or until a toothpick comes out mostly clean.  Cool in the pan before slicing and serving.

 

 

Okay.  I suck a swirling.  I just do.  But I try so hard then I over swirl and well, it’s just a hot mess.  The swirls were only visible from the outside on the edges of the pan.  Not that it REALLY matters because every piece has the delicious flavor of pumpkin cheesecake throughout.  I’ve made a few other swirled desserts, and they all had the same result.  But practice does make perfect so I keep trying.

 

Serving and Storing Suggestions

 

When serving your Pumpkin Cheesecake Swirl Brownies, it’s best to let them cool completely before slicing.  Make sure to use a sharp knife to cut through the layers.  It also helps to clean the knife blade between each slice to ensure clean, neat squares.  Refrigerate the brownies if you’re not serving them immediately.  And make sure to remove them from the fridge 30 minutes before serving to bring them to room temperature.

 

 

Make sure to garnish your cheesecake swirl brownies.  Simple whipped cream or ice cream would be delicious.  There used to be a pumpkin pie ice cream that was phenomenal.  I would look for seasonal flavors like this pumpkin cookies and cream ice cream to that to elevate this from a brownie to decadent dessert. 

 

If you want to step it up a little, you can drizzle yours with some chocolate or salted caramel sauce.  There’s a company that used to make a pumpkin spice caramel sauce.  That would be delish with these brownies.  Finally, try sprinkle them with some toasted pecans, almonds or some honey roasted peanuts for added texture and flavor.  

 

 

What do these pumpkin cheesecake swirl brownies taste like?

 

Just look at that fudge brownie and the pumpkin cheesecake middle.  Just admit it.  Your mouth is watering looking at it.  I know mine is!  They’re rich, delicious, and full of pumpkin flavor that’s out of this world.  Also, you can see why I suggest cleaning the knife between slices.  I did not do that and some of the brownie is in the cheesecake swirl.  Not a deal breaker, but could be prettier.

 

The brownie is fudgy and full of chocolate and pumpkin flavor.  Because there’s pumpkin in both the brownie batter and the cheesecake filling.  The cheesecake filling is sweet and tangy.  There’s a hint of pumpkin spice flavor in there.  I don’t have pumpkin pie spice on hand.  I just add the spices that are in that popular spice mix.  The only spice mix I keep on hand is my own gingerbread spice mix.  One day I’ll share that with y’all.  It’s da bomb just like these swirl brownies are!