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Pumpkin Cheesecake Swirled Brownies

Enjoy two dessert favorites in one — it’s simple when you top from-scratch fudge brownies with fall-spiced cheesecake.


16 - 16 serving

Total Time

Prep Time

Cook Time


  • 8 oz. cream cheese
  • 1 1/2 c. sugar
  • 3 eggs
  • 1/2 c. heavy cream
  • 1/2 c. canned pumpkin
  • 1 tsp. pumpkin pie spice
  • 1 1/2 c. chocolate chips
  • 1/2 c. butter
  • 1/2 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt


Heat oven to 350 degrees Fahrenheit. On medium speed, beat cheese, 1⁄2 cup sugar, and 1 egg until blended. Add cream, pumpkin and spice; beat until fluffy. 

In large bowl, microwave chips and butter until melted. Cool slightly; whisk in remaining sugar and eggs. Whisk in flour, baking powder and salt; spread 3/4 of mixture in greased 8-inch baking pan. Top with pumpkin mixture, then remaining brownie batter. Swirl with knife. Bake 30 minutes or until set. Chill. 

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