For when you can't decide between brownies or a pumpkin dessert, mix up a batch of these chewy, gooey pumpkin cheesecake brownies. Chocolate-loaded brownie batter gets swirled with rich and creamy pumpkin cheesecake, baking into the prettiest little dessert bars. Serve these at a holiday or Halloween gathering and watch your guests swoon!
Gluten-free option included using sweet rice flour.
I get as excited about Halloween as I do about organized sports: indifferent at best. Whether this comes from being childless, squeamish, or just a total killjoy, I don't know. But you're as likely to see a recipe for finger/eyeball/spider-shaped treats on this site as you are baseball-decorated sugar cookies.
You're also about as likely to spot me dressed up as a sexy cat/witch/vampire as you are to see me seated in a sports bar swilling beer and shouting at a flat-screen. (Well, maybe the beer part would be ok...)
But come October, pumpkin desserts are something I DO get excited about, like this reader-favorite pumpkin pudding. I reckoned that swirling pumpkin cheesecake into bourbon-spiked brownie batter would give me a relatively quick fix, so I based a recipe off of these Gluten-Free Cheesecake Swirl Brownies.
I wanted plenty of cheesecake here, as I knew that too much deep chocolate brownie would overwhelm the more delicate flavors of pumpkin and spice, so I increased the amount, and adapted the cheesecake recipe from my pumpkin cheesecake bars. Easy peasy.
Or so I thought. For my first trial, I managed to over-beat the cheesecake until it was thin and watery. Then I let my brownie batter get cold and thick. The watery cheesecake and sludgy chocolate goo were impossible to swirl together, so the brownies baked up tasty, yet cosmetically challenged.
For trial 2, I made the cheesecake batter first (careful to only beat it smooth) and refrigerated it while I made my brownie batter, which I kept warm with hot butter and chocolate, and room temperature eggs. I added extra bourbon for more boozy bite and liquidity, and swirled away.
These brownies baked up tall and handsome, with elegant, tiger-stripey swirls throughout–almost too pretty to eat.
Almost.
When you bite into one, the spiced pumpkin cheesecake hits you first–rich, tangy, and reminiscing of pumpkin pies and childhood Thanksgivings. Then the chocolate emerges in the form of chewy, gooey brownie. The sweetness of both is tamed by bitter chocolate, tart bourbon, tangy cream cheese and salty, er, salt. The occasional chunk of chocolate gives you something to sink your teeth into.
Whatever October festivities float your boat, bring along a batch of these pumpkin cheesecake brownies to enjoy with your creepy cocktails or sporty suds. Your pals will thank you.
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these pumpkin cheesecake brownies, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Fudgy Pumpkin Cheesecake Swirl Brownies (GF)
Print Recipe Pin RecipeIngredients
Pumpkin Cheesecake Swirl:
- 8 ounces pumpkin or winter squash puree (about 1 cup)
- 8 ounces cream cheese, at room temperature
- 6 tablespoons granulated sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon golden pumpkin spice mix*
- 1 large egg, at room temperature
Brownie Batter:
- 6 tablespoons unsalted butter, cut into pieces (3 ounces)
- 4 ounces bittersweet or semisweet chocolate, chopped (1 scant cup)
- ⅔ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon, whiskey, or other spirit (gluten-free if needed; optional)
- ½ cup sweet white rice flour (or all-purpose flour; 2 3/4 ounces)
- 1 tablespoon tapioca flour (or all-purpose flour)
- 2 tablespoons unsweetened cocoa powder (dutch-processed or natural)
- ¼ teaspoon fine sea salt
- ½ cup chopped chocolate or chocolate chips (2 3/4 ounces/80g)
Instructions
Prepare stuff:
- Position a rack in the center of the oven and preheat to 350ºLine an 8x8 or 9x9" square baking pan on all sides with parchment paper or heavy-duty aluminum foil, leaving a 2" overhang.
Make the cheesecake:
- To extract excess moisture from the pumpkin, spread the puree in a 1/4" thick layer on a triple layer of paper towels, then stack 3 more paper towels on top, and press down gently. Let the pumpkin drain while you begin mixing the cheesecake batter. The paper towels will peel off easily.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low until smooth, scraping down the sides of the bowl as necessary. Add the sugar and beat on medium speed until fluffy, a few minutes, scraping the bowl and paddle once or twice to make sure the mixture is completely smooth. Beat in the salt and spices until combined, then the egg and vanilla extract. Peel the paper towels off of the pumpkin puree and add it in, scraping the bowl and paddle again, until the mixture is homogenous. Place the cheesecake batter in the refrigerator while you...
Make the brownie batter:
- In a medium saucepan, melt the butter over medium heat. Reduce the heat to low, add the chocolate, and stir until just melted. Remove from the heat, and whisk in the sugar. Whisk in the eggs, vanilla and bourbon until smooth. Add the flour, cocoa and salt and whisk until smooth. Stir in the chocolate chunks.
- Scrape about 3/4 of the brownie batter into the prepared pan and spread into an even layer. Gently pour the cheesecake all over the top of the batter. Dollop the remaining brownie batter over the top in 7 or 8 big blobs. Drag the tip of a paring knife through the batters back and forth a few times in both directions to swirl. (But don't over-swirl–you want the mixtures to stay separate.)
- Bake the brownies until puffed all over, about 40 minutes, rotating the pan halfway through baking.Let the brownies cool completely in the pan, then use the parchment handles to lift the mega brownie out. (Optionally, chill the brownies until cold for the cleanest cuts, about 2 hours). Use a large chef's knife dipped in hot water and wiped clean between each cut to trim away the outer 1/4" (if you like), then cut the brownies into 16 squares.
- Store the brownies in the fridge; they are best within the first 2 days of being baked, but will keep for up to 5.
Notes
- *In place of the golden pumpkin pie spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch each of cloves and allspice.
- To warm your cream cheese in a hurry, cut it into small cubes, place them in a metal bowl in a single layer, and place the bowl on a dish towel on top of the oven while it preheats, rotating the bowl occasionally.
- I used Scharffen Berger 70% bittersweet chocolate for the batter, with Guittard 60% chunks folded in. These brownies have a subdued sweetness that I find just right.
- Sweet rice flour is naturally stickier than the regular stuff, and fantastic for gluten-free baking. Look for Mochiko brand in the bulk or gluten-free section of well-stocked grocers. If you only have regular rice flour, try adding 1/4 teaspoon of xanthan gum along with the dry ingredients. If gluten isn't an issue for you, you can use all-purpose flour in place of the rice and tapioca flours.
- For the cleanest cuts, chill the baked and cooled brownies until firm, about 2 hours, then dip a large chef's knife in hot water and wipe it clean between each cut.
- All ounce measurements here are by weight.
- Nutritional values are based on one of sixteen brownies.
Sarah says
These look AMAZING! And especially tempting on week 2 of this elimination diet I'm doing, which doesn't allow bourbon, chocolate, or cream cheese... When I'm done (and hopefully able to have dairy again) these are going to be my celebration! (p.s. thanks for making them gluten free!)
Alanna says
Oh man, good luck with your diet! You're gonna LOVE these after all that.
Alanna says
Thanks!!
Diana says
I am making these for ladies night tonight. Wish me luck! Thank you for the recipe, I a, looking forward to trying these out.
Alanna says
You're welcome, and have fun!
Kathy Bungard says
If you use wheat flour do you have to use the tapioca as well?
Alanna says
Thanks for the question - nope, just use AP flour for both. I'll clarify in the headnote. : )
Sue/the view from great island says
This is a masterpiece! I am a self proclaimed pumpkin junkie and I'm really impressed, pinning, and sharing on fb!!
Alanna says
Aw!! From one pumpkin junkie to another - thanks!!!
MommaSherri says
Yum! I want these now, but have no bourbon....what can I substitute with? Thx for sharing!
Alanna says
You bet! You could use brandy or dark rum or another type of whiskey, or just leave it out altogether. Let me know how it goes!
Inez Coquereau says
I want to make these for thanksgiving. I'm having a hard time understanding the "removing moisture from puree" part. I'm planning on using canned puree. Will it have too much moisture? How do you know if it is too wet? And can you clarify how to strain again? The instructions you give have me picturing a paper towel sandwich and pressing down will just have puree coming out the sides. Thank you in advance!
Alanna says
You’ve got it right, you just don’t press down hard enough to sploosh out the pumpkin. The paper towels will wick the moisture away. :)
Alanna says
True, but the distillation process removes all solids meaning that it is effectively GF.
Trish says
While searching for autumn recipes, I came across this one and choosing it to make next was a no-brainer! And are they ever worth the effort! I made them for my farmer’s market biz and am looking forward to seeing how they sold. And unfortunately, a few were “damaged” so they had to stay at home ;-) I left samples for the farmers and got a huge thumbs up when I returned. My only problem was cutting them neatly even though I followed your directions. I think leaving out the chocolate chips would help, plus I put them in the freezer for a while which made cutting them easier still. I can always count on you for the best possible recipes and outcomes - thank you so much, Alanna!
Alanna says
Aw thank you for trying this oldie but goodie! I hope they were a hit at the farmer's market. So sorry they gave you a tough time cutting - putting them in the freezer sounds like a smart move! I bet leaving out the chocolate chips would help too - or maybe just chopping them finely? Let me know if you have suggestions and I'll update the recipe! :)
Katy Ionis says
So good Alanna! Your recipes have been flawless for me every time. I cut the sugar a bit to my preference, otherwise stuck to your recipe exactly and they are delicious. My sugar ratios: 5T in the cheesecake layer, and about 1/2 cup in the brownie layer, and for the chocolate chips I used half 72% dark chocolate chopped and half 100% dark unsweetened chocolate chips. The brownies are so fudgy. These were the perfect first fall bake on a rainy weekend.
Alanna says
This lower sugar version sounds right up my alley too - thanks so much for trying the recipe and for sharing your tweaks! I'm so glad they were a hit. Please send some of that lovely rain our way!!
Alene says
Hi! Rice flour, my nemesis. It seems like the rice flour is paramount in this recipe. But I looked at David's, and I may just transfer my most dependable rice free blend in place of the rice. I looked at all your brownie and blondie recipes, and they all have rice flour in them. Or I will find another rice free blend brownie recipe and use that instead, with appropriate changes. Not sure what I'm asking you! Lol! Thank you Alanna!
Alanna Taylor-Tobin says
Oh all my brownie and blondie recipes are super versatile. You could use any rice-free GF blend that you like. Or try teff or chestnut flour if you have any on hand.