This pumpkin cheesecake brownie is ridiculous. Ridiculously easy, ridiculously delicious! By using a box mix (which I am a huge fan of) this recipe can be made in a pinch. Perfect for any fall day or for your Thanksgiving table, you’ll love this dressed-up version of a basic brownie.
- 1 box brownie mix
- 1 cup semisweet chocolate chips
- 8 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- Preheat oven to 350ºF. Lightly spray a 9-inch square baking pan with cooking spray. Line with parchment paper, leaving an overhang for removal.
- Prepare the brownie mix as directed by the box. Stir in the 1 cup chocolate chips and set aside.
- Using a stand mixer or handheld mixer, beat the cream cheese for a couple minutes until light and fluffy.
- Add in the sugar and beat until combined. Add in the egg and vanilla, continue to mix until smooth.
- Add in pumpkin puree and pumpkin spice mix until smooth and combined.
- Spread half of the brownie batter into the prepared pan and smooth the top with a spatula. Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a layer with a spatula. Spoon the remaining brownie batter over the top of the cheesecake filling. Drag the tip of a knife through the batter to create a swirl pattern.
- Bake for 45-50 minutes or until an inserted toothpick comes out with a few soft crumbs.
- Let cool completely in the pan. Use the parchment paper overhang to pull the brownies out and cut into squares.
- Store any leftovers in an airtight container at room temperature or refrigerated. Enjoy!