Pumpkin Cheesecake Swirled Brownies
This easy pumpkin cheesecake brownie recipe is perfect for the fall season! Only a few ingredients stand between you and these rich brownies!
Servings: 9 -12 Brownies
Ingredients
Brownies
- 1 box NESTLÉ® TOLL HOUSE® Brownies
- 1 egg
- 3 Tbsp water
- 1/2 cup canola oil
Pumpkin Cheesecake
- 1 cup Libby’s® 100% Pure Pumpkin
- 1/3 cup NESTLÉ® CARNATION® Evaporated Milk
- 5 oz cream cheese softened
- 1 egg
- 1/2 cup brown sugar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 cup NESTLÉ® BUNCHA CRUNCH® Baking Bits optional
Instructions
- Preheat over to 325 degrees and grease an 9x9 baking pan (or 8x8) with baking spray.
Brownies
- In a bowl, mix together NESTLÉ® TOLL HOUSE® Brownies, egg, water, and canola oil. Once combined, pour 2/3 of the mix into the bottom of the pan. Set the remaining 1/3 aside.
Pumpkin Cheesecake
- Cream Libby’s® 100% Pure Pumpkin, brown sugar, and cream cheese together until well combined. Add in the egg and NESTLÉ® CARNATION® Evaporated Milk, and mix until combined. Add in pumpkin pie spice, vanilla extract, and NESTLÉ® BUNCHA CRUNCH® Baking Bits (if desired); mix until combined.
- Spread the pumpkin cheesecake layer over the brownie mix.
- Drop spoonfuls of the remaining 1/3 brownie batter on top of the pumpkin layer. Using a knife or toothpick, swirl the brownie batter with the pumpkin layer.
- Bake for 30-35 minutes, or until a cake tester comes out clean.
- Allow to cool completely before serving, or refrigerate overnight until cheesecake cools (I prefer cold cheesecake, so I refrigerate these brownies).
- Enjoy!