Pumpkin Cheesecake Brownies

2 (8 oz) packages cheese, at room temperature beat beat beat at low speed   spread drop
of batter on
swirl sprinkle bake 35 minutes
at 325°
until cheesecake
is set
½ c pumpkin puree (115 g)  
¾ c sugar
2 t vanilla
1 t cinnamon
½ t ginger powder
¼ t freshly grated nutmeg
¼ t allspice
¼ c (regular, not light) sour cream  
2 eggs
¾ c unsalted butter melt over low heat stir until hot and
shiny, not bubbly
remove from heat stir whisk stir spread ¾
of batter
in pan
1⅔ c sugar  
1 c Dutch-process cocoa  
½ t salt
½ t baking powder
1 T vanilla
3 eggs    
1 c unbleached, all-purpose flour  
¼ c dark chocolate chips  

Cheesecake mixture

  1. Beat the cream cheese until no lumps remain.
  2. Add in the pumpkin, sugar, vanilla, and spices, and beat until smooth.
  3. On low speed, add in the sour cream and eggs until well combined.
  4. Set aside.


  1. In a medium saucepan, melt the butter over low heat.
  2. Add the sugar and stir over low heat until combined and hot, not bubbly. You'll only need to heat it for a couple of minutes, until the mixture looks shiny.
  3. Remove the pan from the heat.
  4. Stir in the cocoa powder, salt, baking powder and vanilla.
  5. Whisk in the eggs until smooth.
  6. Stir in the flour.


  1. Pour about ¾ of the brownie mixture into a greased 9″×13″ pan. Spread with an offset spatula.
  2. Pour the cheesecake batter over the brownie layer and spread evenly with an offset spatula.
  3. Drop the remaining brownie batter on top of the cheesecake layer.
  4. Swirl the brownie dollops into the cheesecake making a pretty, abstract pattern.
  5. Sprinkle with the chocolate chips.
  6. Bake at 325° for 35 minutes or so, until the cheesecake layer is set.
  7. Let cool completely on a wire rack, then chill and store in the refrigerator.

Stolen from Bake at 350