pumpkin cheesecake swirl brownies
  • (1 1/2 cups) butter
  • (3/4 lb.) bittersweet chocolate, chopped
  • (8 large) eggs, divided
  • (1 1/2 cups) dark brown sugar
  • (2 cups) granulated sugar, divided
  • (4 tsp.) vanilla extract
  • (1 1/2 tsp.) salt
  • (2 1/4 cups) flour
  • (3/4 cup) cocoa
  • (1 lb.) cream cheese, softened
  • (2 Tbsp.) cornstarch
  • (1 cup) apricot jam
  • (1 cup) pumpkin butter



Pumpkin Cheesecake Swirl Brownies

Bittersweet chocolate brownies topped with layers of cream cheese and an apricot-pumpkin swirl.

Preparation Time

About 20 minutes

Cook Time

About 40 minutes


  1. 1Preheat oven to 325°F. Place a sheet of parchment paper in an 18×13 in. baking pan, spray with cooking spray.
  2. 2Place butter and chocolate in a medium microwave-safe bowl. Microwave on High 45-60 seconds, or until melted. Stir.
  3. 3In a separate bowl, whisk together 6 eggs, brown sugar and 1 1/2 cups granulated sugar. Add 2 tsp. vanilla, salt, melted chocolate, flour and cocoa, stir to combine. Pour into
    greased pan.
  4. 4In a medium bowl, use an electric mixer on medium to beat cream cheese until fluffy. Beat in 2 eggs, 1/2 cup sugar, 1 tsp. vanilla and cornstarch. Pour over batter in
  5. 5In a small bowl, mix together jam and pumpkin butter. Spoon over cream cheese and use a knife to swirl together. Bake 40 minutes, or until a toothpick comes out clean. Cool and serve.

Nutritional Information

Serving Size: 1 brownie

Amount Per Serving:

  • Calories 348
  • Total Fat 21 g
  • Total Carbohydrate 40 g
  • Protein 7 g
  • Cholesterol 75 mg
  • Sodium 160mg
  • Fiber 2 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Cookies and Brownies

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.