June 22, 2026
URL: https://www.duncanhines.com/recipes/brownies/pumpkin-cheesecake-brownies-10281
- Prep time 30 minutes
- Total time 330 minutes
- Servings 20
Ingredients
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PUMPKIN CHEESECAKE FILLING:
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1 pkg (8 oz each) cream cheese, softened
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1/4 cup granulated sugar
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1 cup solid-pack pumpkin
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1/2 teaspoon pumpkin pie spice
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1 egg
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1 teaspoon vanilla extract
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BROWNIES:
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PAM® Original No-Stick Cooking Spray
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1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
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2/3 cup vegetable oil
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2 eggs
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3 tablespoons water
Nutrition Information
244 calories, 25g carbs
Directions
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Step one
Preheat oven to 325°F.
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Step two
PUMPKIN CHEESECAKE FILLING: Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add pumpkin and pumpkin spice and continue beating until blended, scraping the bottom and sides of bowl to make sure all cream cheese is well blended.
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Step three
Reduce mixer speed to low and add egg and vanilla; beat just until egg is blended, about 30 seconds. Set pumpkin cheesecake filling aside.
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Step four
BROWNIES: Spray 8-inch square pan with cooking spray. Stir brownie mix, oil, eggs, and water together in a large bowl until well blended, about 50 strokes. Pour batter into pan, reserving about 1/4-cup brownie batter.
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Step five
Dollop pumpkin cheesecake filling over brownie batter and spread gently into an even layer. Dollop reserved brownie batter on top. Use a table knife to swirl the brownie batter into the cheesecake filling using a figure-8 motion.
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Step six
Bake 50 to 55 minutes, until center is just set when you lightly jiggle the pan. Cool on wire rack 1 hour. Refrigerate until cold, about 3 hours. Cut pumpkin cheesecake brownies into squares and serve!