A batch of beautifully swirled Pumpkin Espresso Cheesecake Brownies is perfect for this fall season for your loved ones!
My first fall season baking of 2024 kicked off with these Pumpkin Espresso Cheesecake Brownies! The brown/mocha coloured swirls on top is the espresso cheesecake using Starbucks Via instant coffee (or 1 shot of espresso). You can definitely taste the espresso notes. The orange/yellow swirls is the pumpkin cheesecake and the pumpkin spice flavour is pronounced but not overpowering! You can taste all 3 flavours in this treat – brownie cocoa, espresso, and pumpkin spice! It’s the fall season ultimate flavour combination.
Pumpkin Espresso Cheesecake Brownies
Ingredients
Brownie Batter
- 1/2 cup butter melted
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/4 tsp baking powder
- 3/4 cup flour
- 1/8 tsp salt
Cheesecake Mixture
- 3/4 cup cream cheese room temperature
- 1/2 cup sugar
- 1 egg
Espresso Cheesecake Mixture
- 1/3 Starbucks VIA instant coffee powder package or 1 shot of espresso
- 1 Tbsp hot water (not needed if using 1 shot of espresso)
Pumpkin Cheesecake Mixture
- 1/4 cup pumpkin puree
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
Instructions
Brownie Batter
- In a large mixing bowl, using an electric mixture, mix butter and sugar for 2 minutes on medium speed.
- Add one egg at a time, mixing between each addition. Add vanilla extract and mix until fully blended.
- Add all dry ingredients and mix until fully combined. Set aside to make cheesecake mixtures.
Cheesecake Mixture (before adding flavours)
- In a medium mixing bowl, using an electric mixer, mix all ingredients until smooth with no cream cheese lumps.
Espresso Cheesecake Mixture
- In a small bowl, mix coffee powder and hot water until incorporated. Or add 1 shot of espresso if using instead of coffee powder.
- Pour 1/3 of the cheesecake mixture into he bowl of espresso/coffee, mix until fully blended.
Pumpkin Cheesecake Mixture
- Pour all ingredients into the remaining 2/3 cheesecake mixture. Mix until fully blended.
Assembling
- In a lightly greased (butter) square 9×9'' or 8×8'' pan, pour brownie batter into the bottom evenly.
- Using a spoon, drizzle pumpkin cheesecake mixture over the brownie batter making horizontal stripes across.
- Using a different spoon, drizzle espresso cheesecake mixture making vertical stripes across the brownie batter and pumpkin cheesecake drizzles.
- Repeat drizzling the above cheesecake mixtures until all have been used up.
Swirling
- The goal is to have diagonal lines drawn from a toothpick all over the pan, with lines that are about 1/2 even inches apart.
- Take a toothpick and going 1/2 way down the brownie batter, starting from one corner of the pan (top left) to the adjacent corner (bottom right). Run toothpick across at 45 degree angles to make diagonal lines without pulling out the toothpick when reaching the edge of one side of the pan. (diagonal lines at the corner of the pan will be the shortest in length with the middle of the pan with the longest lines drawn.)
- Without pulling out the toothpick reaching the edge of one side of the pan, circle around and at parallel 1/2 inch part from the first line, draw line through batter still at a 45 degree angle to the other side of the pan. Repeat through the entire pan until you reach the bottom right corner. See my pictures! I will do a video next time 🙂 I love this leafy and even houndstooth-like swirl pattern!
- Bake at 350 F for 30-38 minutes, remove from oven once the toothpick test in the centre of the pan doesn't come out runny. A little damp is fine. Cool completely before slicing! Enjoy!
Reflecting on my baking experience over the years, I have come a long way from following recipes to now creating my own recipes! I have gotten familiar with the ingredient ratios, baking temperature, and time to reach yummy results that are worth sharing. This Pumpkin Espresso Cheesecake Brownies recipe is one of my favourite recipes created. It is so trendy and classic at the same time. I hope you enjoy it as much as I loved creating it. My colleagues approved these and they were gone in 60 seconds. The guys ate the entire squares in no time. I can’t wait to create more treats this season. Stay tuned! 🙂
