Pumpkin Cheesecake Brownies
Servings: 16 Squares
Moist chocolate brownies with a rich layer of pumpkin cheesecake. These brownies taste like fall.
Print Recipe
Ingredients
- 1 Box Store bought brownie mix plus ingredients to make them
Cheesecake Layer
- 1/2 Cup Cream cheese softened
- 1/2 Cup Pumpkin puree
- 2 Tbsp Sugar
- 1 Tbsp Brown sugar
- 1 Large Egg
- 1/2 tsp Pumpkin pie spice
Candied Pecan Streusel
- 1/2 Cup Pecans chopped
- 2 Tbsp Brown sugar
- 1 Tbsp Flour
- 2 Tbsp Butter melted
- 1/4 tsp Pumpkin pie spice
Instructions
- Pre-heat oven to 350°F.
- Line a 7x9 or 8x8 pan with parchment paper or spray with non-stick spray.
- Prepare the brownie mix according to package directions and pour into the prepared pan, reserving ½ cup for later.
- Mix the ingredients for the cheesecake layer (cream cheese, pumpkin puree, brown sugar, granulated sugar, egg, and pumpkin pie spice.) Pour the cheesecake batter over the brownie and smooth it out.
- Drop the reserved ½ cup of brownie batter by the spoonful over the cheesecake layer, then gently swirl the two layers with a spoon or spatula. Be sure not to over-mix, you are looking for swirls.
- Next, make the streusel topping by combing the pecans, brown sugar, flour, melted butter, and pumpkin pie spice in a small bowl.
- Sprinkle streusel mix on top of the brownies.
- Bake for approximately 55 minutes until the brownies are set and the edges begin to brown. It is okay if they are a bit soft in the middle, as they will firm up as they cool. A toothpick inserted in the center should come out mostly clean.
- Once the brownies are cool, lift them from the pan and cut them into squares. You can also slice them in the pan if you prefer. Store in an airtight container in the refrigerator.