Fall is all about baking and Pat the Spatula is so excited to share this brand new Pumpkin Cheesecake Brownie recipe with you! The combination of rich chocolatey brownies with tons of chocolate chips, plus a fluffy cheesecake swirl that tastes like pumpkin pie, this recipe does not disappoint! Pat the Spatula hopes you give this a try this fall and enjoy!
Spray a 9X9 baking pan with cooking spray. Prepare brownie mix according to box directions, and fold in chocolate chips. Set aside
To make the cheesecake layer, beat the cream cheese until fluffy using a stand or hand mixer. Gradually add sugar and mix well. Add egg and vanilla paste and mix until blended. Add pumpkin and pumpkin pie spice, and mix until combined
Spread half the brownie batter into the pan and smooth out the top. Spoon cheesecake filling over the top and smooth into a second layer. Spoon the remaining brownie batter over top and swirl using the tip of a knife
Bake for 45-50 minutes, until a toothpick comes out clean. Check at 35 minutes and if the top is starting to brown, loosely cover with foil to prevent any further browning
Let cool completely before slicing. Store in the refrigerator for up to 5 days.
