Pumpkin Cheesecake Brownies

Only 23 days until Halloween!!! What better way to prepare than baking up a special recipe that would be the hit of the Halloween food table at your spooky party. These beauties combine rich, fudge brownie with light, fluffy pumpkin cheesecake to give you an absolutely gorgeous bake. You can also find the recipe here on ‘Let’s Knit’ blog as I am excited to tell you that I am currently taking on the role as their monthly recipe provider until Christmas… very exciting stuff!
So yes, get into the Halloween spirit early and bake away people!
Ingredients (makes  12 large/ 16 small brownies)
For the brownies:
150g unsalted butter (at room temp)
175g 70% dark chocolate (broken into pieces)
225g caster sugar
2 eggs (at room temp)
150g self-raising flour
For the pumpkin cheesecake:
200g full fat cream cheese (at room temp)
1 egg (at room temp)
75g caster sugar
30g self-raising flour
120ml pumpkin puree (can be bought in ‘Waitrose’ in the tinned fruits section)
¼ tsp vanilla extract
½ tsp ground cinnamon
Preheat the oven to 180°C and lightly grease/base line a 23cm square tin.
First make the brownie mixture by gently melting the butter and dark chocolate in a glass bowl set over a pan of simmering water. Once melted, leave on the side to cool.
In a separate bowl, whisk together the sugar and eggs. Then add in the cooled chocolate and butter mixture and sift in the flour. Fold the ingredients together with a large wooden spoon until completely combined. The brownie mix should be thick, dark and glossy.
In another bowl begin to make your pumpkin cheesecake mix by first beating together the cream cheese and sugar. Add in the pumpkin puree and beat again. Finally add the vanilla, cinnamon and egg to the bowl and beat one last time until mixture is creamy and smooth.
Pour a 1/3 of the brownie mixture into your baking tin and give the tin a shake to make sure it fills all the corners and the mixture is evenly spread. Now evenly pour your pumpkin cheesecake mixture on top of the brownie mixture.  Next use a large spoon to drop the remaining brownie mix in dollops over the cheesecake mixture. Finally draw the tip of a knife or skewer through the two mixtures to form a swirly pattern.
Bake for 27-30 minutes until the top is starting to crack. (Depending on your oven they may take a bit longer, test the brownies by inserting a knife into the middle and if it comes out covered in chocolate put them back in. If the knife comes out almost clear and the top of the brownies are cracking then remove from the oven and leave to cool- brownies will continue to cook a little as they cool).


4 thoughts on “Pumpkin Cheesecake Brownies

      1. I know, you can only get them in October in the supermarkets, what’s up with that? I know they are seasonal but still. Once you get into them to get the flesh out they are really easy to cook and puree though. It freezes quite well too, just as well as one pumpkin makes enough for about 3 batches of pumpkin muffins. I’ve found that other squashes like butternut squash work equally well in recipes that state pumpkin puree.

      2. If you have a look in the canned fruits section in Waitrose supermarket they sell canned pumpkin puree (unspiced) which is a lot easier. Ooooo I like the sound of butternut squash, may have to think of a recipe to use it in!

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