Brownie Swirled Pumpkin Cheesecake Bars

By srumbel

These easy Brownie Swirled Pumpkin Cheesecake Bars are perfect for fall. The chocolate crust pairs so well with the creamy pumpkin spice cheesecake. Perfect for fall parties.
from insidebrucrewlife.com

Ingredients

• For the Brownies
• 1 dry brownie mix for 9x13 pan
• 1 egg
• 1/4 cup water
• 1/2 cup oil
• For the Pumpkin Cheesecake
• 2 - 8 ounce packages cream cheese, softened
• 1 cup sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 cup flour
• 2 eggs

Preparation

Step 1

Preheat the oven to 350 degrees. Line a 9x13 pan with foil or foil lined parchment paper and spray it with non-stick baking spray.

Mix together the dry brownie mix, egg, water, and oil. Reserve 2/3 cup of the brownie batter.

Spread the remaining brownie batter in the bottom of the prepared pan.

Beat the cream cheese until creamy. Add the sugar and beat again.

Add the pumpkin, vanilla, spices, and flour and mix until creamy.

Add the eggs and mix gently until completely mixed into the cheesecake batter.

Spread the pumpkin cheesecake gently on top of the brownie batter in the pan.

Drop the reserved brownie batter by small spoonfuls on top of the cheesecake. Use a butter knife to gently swirl the brownies and cheesecake. Bake for 45-50 minutes.

Remove and let cool on a wire rack for one hour, and then place in the refrigerator until chilled completely. Cut into 24 squares.

Serve with Cool Whip, sprinkles, and pumpkin pie spice, if desired.

Notes

*These brownie cheesecake bars are slightly gooey depending on what brand of brownie mix you use. I have tried a few different ones over the years, and some bake gooier than others. If you want to bake the brownie layer for 15 minutes before adding the cheesecake batter, you can do that too.