The Best Pumpkin Cheesecake Swirl Brownies
These brownies are a lesson in contrasts, featuring a rich, slightly chewy brownie base and a luscious pumpkin-spiced cheesecake topping. Together they create a beautiful balance, becoming something that’s way more than the sum of its parts. You might recognize the brownie base, as it’s adapted from this Grain-Free Brownie Recipe. The pumpkin cheesecake layer is made with cream cheese, canned pumpkin, spices, egg, and arrowroot flour or cornstarch (which helps bind the batter)—be sure to let the cream cheese come to room temperature before starting. Check out the photos for a visual step-by-step on how to layer and swirl the two batters (don’t worry, it’s easy). Also, don’t be tempted to cut into the brownies while they’re still warm—the flavor and texture improves considerably once they’ve cooled completely.
Servings: 16 brownies
Ingredients
Brownie batter
- Cooking spray or oil for pan
- 6 ounces (170g) dark chocolate chips or chopped dark chocolate (*see the Tips below)
- 6 tablespoons unsalted butter, cut into pieces
- ½ teaspoon fine sea salt
- ⅔ cup (130g) organic cane sugar (or regular granulated sugar)
- 1 teaspoon vanilla extract
- 1 ¼ cups (138g) almond flour
- 2 tablespoons (20g) arrowroot flour (or cornstarch)
- 2 large eggs
Pumpkin cheesecake batter
- 8 ounces (227g) cream cheese, at room temperature
- ½ cup (118g) canned pumpkin
- ½ cup (100g) organic cane sugar (or regular granulated sugar)
- 2 tablespoons (20g) arrowroot flour (or cornstarch)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- ¼ teaspoon cinnamon
- ⅛ teaspoon fine sea salt
- 1 large egg
Instructions
- Preheat the oven to 350˚F (175˚C). Spritz an 8-inch square pan with cooking spray or rub it with oil. Line the pan crosswise with a piece of parchment paper, leaving an overhang (this will make it easy to remove the brownies once they’re baked).
Make the brownie batter
- Melt the chocolate and butter in a large stainless steel or glass bowl set over a pot of barely simmering water (the bottom of the bowl shouldn’t touch the water). Once the mixture is silky smooth and warm, remove the bowl from the heat. Stir in the salt, sugar and vanilla extract. Let the chocolate cool until it’s lukewarm.
- In a bowl, whisk together the almond flour and arrowroot flour.
- Whisk the eggs into the chocolate mixture, one at a time. Add the almond flour mixture and stir until well combined; the batter will be quite thick (there’s no need to be gentle here—stir with oomph).
Make the pumpkin cheesecake batter
- Using hand beaters, beat the cream cheese in a large bowl until smooth. Add the pumpkin, sugar, arrowroot flour, vanilla, pumpkin spice, cinnamon and salt. Beat until smooth. Add the egg and blend until incorporated.
Assemble and bake
- Spread ⅔ of the brownie batter into the prepared pan and spread it in an even layer. Spread the cheesecake batter evenly over the brownie base. Dollop the remaining brownie batter over top, then use a small, thin knife to swirl the brownie batter into the cheesecake—the brownie batter is quite thick so it will be a bit hard to swirl, but just do your best (it will look great when it’s baked).
- Bake the brownies until the top is set and light golden in spots, about 45 minutes. Let the brownies cool in the pan on a rack for 10 minutes, then use the parchment handles to transfer them to a rack. Let them cool completely (this is important). Cut the brownies into squares and serve.
Notes
- Do Ahead: The brownies can be stored in an airtight container at room temperature for up to 1 day or refrigerated for up to 3 days. At room temperature the brownies will be tender and creamy, and if chilled they will be richer and denser. Both are delicious.
- Be sure to let the cream cheese come to room temperature before starting.
- You can use a chocolate with anywhere from 55-70 percent cocoa content, but I recommend something around 55-60 percent for the best balance of flavor.
- This recipe was tested using a metal pan. If you use a glass pan check the brownies a few minutes early.
- I know I’ve said it a million times, but an inexpensive kitchen scale is a game changer. It’s much more accurate (especially for gluten free flours) and easier too!
- To get that swirled affect, spread two-thirds of the brownie batter in the bottom of the pan, add the cheesecake layer, then dollop the remaining brownie batter over top. Using a toothpick, swirl the brownie batter into the cheesecake. It’s okay if it looks a bit stodgy before baking—once baked the brownies will look great.
- It’s important to let the brownies cool completely before you cut them—the flavor and texture improve considerably once they’re cooled.
Loved this recipe? Check out @nickisizemore for more!