Pumpkin Pie Cheesecake Brownies

Today I decided was the perfect day to decorate for Fall (even though it was 90 degrees in Louisiana.)

Technically it was Fall on Thursday, but Louisiana missed that memo. Hell, we miss a lot of weather memos unless they involve rain or heat or both. Lol. 

Anyways, I decided to decorate my mantle and fireplace (you know since we need it when it’s sweltering outside and walking to the mailbox causes you to sweat.). 

Here’s my scaled down decorations, but I like them! 

Fall is my favorite season. 

And since my house is now ready for Fall, even if the temperature is not, I thought… what can I bake?!


Pumpkin Pie Cheesecake Brownies


Pumpkin Pie Spice, Cheesecake, AND Chocolate, well, that cannot possibly be bad. 

I scrounged around and saw I had all ingredients so I got to work. 

Pumpkin Pie Cheesecake Brownies

Brownie Ingredients (you can also use box mix instead. I won’t tell.):

1 1/2 cups Sugar

3/4 cup Flour

1/2 cup Cocoa Powder

1/2 tsp Baking Powder

1/4 tsp Salt

1 1/2 tsp Vanilla Extract

3 Eggs

3/4 cup Vegetable Oil

Cheesecake Ingredients:

8 ounces Cream Cheese, softened to room temperature

1/3 cup Sugar

1/2 tsp Vanilla Extract

1 Egg

1/2tsp Pumpkin Pie Spice


Preheat the oven to 350 degrees.

Grease an 9×9 baking dish. (I use cooking coconut cooking spray)

In a large bowl, combine dry ingredients until mixed.

Add wet ingredients and mixed until completely combined. Do not beat. You just want to combine them.

Pour the batter into the greased baking dish. Spread evenly. 

In a separate bowl, beat the cream cheese and sugar until combined and smooth.

Add the vanilla extract, egg, and pumpkin pie spice. Beat again until well combined.

Spoon cream cheese mixture over the brownie batter.

 Use a toothpick to create swirl both patterns to your desired design.

Bake for approximately 35 minutes, or until a toothpick inserted comes out clean.

Allow to cool for 15-20 minutes. Cut into squares. 

Grab a cup of coffee (or milk) and ENJOY! 


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