Oreo pumpkin cheesecake brownies are fudgy, soft, and full of chocolate. The main goal of this pumpkin dessert was to create something creamy but still fudgy and rich in flavour. I LOVE these brownies, and you will fall in love with them too. Homemade oreo pumpkin cheesecake brownies are perfectly cakey and fudgy, so you don’t need to worry about them being too moist and not holding their form. And look at those Oreos hiding in the middle!
Ingredients:
Brownie layer
- 170 g melted butter
- 190 g regular white sugar
- 1 tsp vanilla extract
- 2 eggs room temp
- 75 g flour
- 1 tsp baking powder
- 50 g cocoa powder
- a pinch of salt
- 200 g oreo
Pumpkin Cheesecake Layer
- 250 g mascarpone room temp
- 1 egg room temp
- 70 g regular white sugar
- 35 g flour
- 220 g pumpkin puree room temp
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cardamom
I am a Queen of brownies. Not literally (but yeah). I made so many brownie recipes that it was the right time to step out of my comfort zone (meaning baking bland versions of brownies) and make double-layered brownies with a soul of pumpkin and a taste of Oreo cookies.
I made Marshmallow Brownies, Easter Brownies With White Chocolate Cream, and Fudgy Brownies With Salted Peanuts. And these are only the recipes I uploaded to this blog. You can find many more on my Instagram.
But these Oreo pumpkin cheesecake brownies are on a whole another level.
Trust me.
If I could I would create an account on Only Fans for them. They are beautiful, hot, attractive, symmetric, and taste deliciously spectacular. Take a look at those yummy cheesecake brownies.
How to make a cheesecake brownie swirl?
I know it looks “hard to make” or at least, you have to do something differently. The cheesecake brownie swirl is honestly so easy to make. And most importantly – they are fun to make!
Firstly, you need to make a thick brownie batter that will stay on the bottom of the baking tray. The pumpkin cheesecake layer is made out of mascarpone cheese, pumpkin puree and an egg. You can add spices, more sugar or add vanilla/caramel sugar.
Add a small part of brownie batter over pumpkin cheesecake batter by spoonfuls. Swirl the batters together by running a butter knife or a skewer back and forth through the pan. The most important step is to not go under the cheesecake layer so the batters do not mix up.
How to make oreo pumpkin cheesecake brownies:
Brownie layer
Preheat the oven to 175°C. Prepare a 20 x 20 cm baking tray with baking paper.
In a bowl, mix with an egg whisker melted butter and sugar. Whisk until creamy for 2 minutes.
Add eggs and whisk for about 3 minutes until the batter gets fluffy. You will see the difference after 1 minute. Keep on whisking!
In another bowl mix together flour, cocoa powder, baking powder and a pinch of salt. Pour the ingredients into the brownie batter. It will take some time, but work the brownie batter until the flour disappears.
Pumpkin Cheesecake Layer
In a clean bowl, cream the mascarpone until it’s smooth and creamy. You can do it with a rubber spatula. Add pumpkin puree and give it a good mix with a rubber spatula.
Add sugar and mix again. Add an egg, and vanilla extract and whisk all ingredients in until well combined.
Add flour, and spices and give it a good stir until the flour disappears.
Oreo Pumpkin Cheesecake Brownies
Pour ⅔ of the brownie batter into a baking tray. Ensure the baking paper is well attached to the bottom of the baking tray so it doesn’t move.
Put the Oreo cookies next to each other on top of the brownie batter. Don’t push them in. Pour the pumpkin cheesecake mixture over them. Add remaining brownie batter over pumpkin cheesecake batter by spoonfuls. Swirl the batters together by running a butter knife or a skewer back and forth through the pan – be careful, DO NOT go under the layer of Oreo cookies! Crash some Oreo cookies and sprinkle some on top.
Bake for 40-50 minutes (I baked for 48 minutes). The center of the Oreo pumpkin cheesecake brownies should be set, or take it out of the oven when the cheesecake layer starts to get a little too brown.
I recommend taking it out of the baking tray after 20 minutes. Let the brownie cool completely before cutting it.
Would you like to see more dessertS?
MY TIPS FOR THE BEST OREO PUMPKIN CHEESECAKE BROWNIES:
- room temperature ingredients – always bake with room temperature ingredients if that’s written in the recipe.
- cut cheesecake brownies cold – wait for them to cool completely before cutting. It’s highly possible they get out of shape if you cut them hot.
- turn off the heat when the cheesecake layer gets brown on the top – brownies should be a little underbaked and that’s fine. However, we need the cheesecake layer to be gloriously orange and not burn. Be careful!
- use a lot of Oreos cookies – it’s just yummy.
- you can use fresh pumpkin puree or canned one
If you decide to make Oreo pumpkin cheesecake brownies, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Oreo Pumpkin Cheesecake Brownies
Ingredients
Brownie layer
- 170 g melted butter
- 190 g regular white sugar
- 2 eggs room temp
- 75 g flour
- 1 tsp baking powder
- 50 g cocoa powder
- a pinch of salt
- 200 g oreo
Pumpkin Cheesecake Layer
- 250 g mascarpone room temp
- 1 egg room temp
- 70 g regular white sugar
- 35 g flour
- 220 g pumpkin puree room temp
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cardamom
Instructions
Brownie layer
- Preheat the oven to 175°C. Prepare a 20 x 20 cm baking tray with baking paper.
- In a bowl, mix with an egg whisker melted butter and sugar. Whisk until creamy for 2 minutes.
- Add eggs and whisk for about 3 minutes until the batter gets fluffy. You will see the difference after 1 minute. Keep on whisking!
- In another bowl mix together flour, cocoa powder, baking powder and a pinch of salt. Pour the ingredients into the brownie batter. It will take some time, but work the brownie batter until the flour disappears.
Pumpkin Cheesecake Layer
- In a clean bowl, cream the mascarpone until it's smooth and creamy. You can do it with a rubber spatula. Add pumpkin puree and give it a good mix with a rubber spatula.
- Add sugar and mix again. Add an egg, and vanilla extract and whisk all ingredients in until well combined.
- Add flour, and spices and give it a good stir until the flour disappears.
Oreo Pumpkin Cheesecake Brownies
- Pour ⅔ of the brownie batter into a baking tray. Ensure the baking paper is well attached to the bottom of the baking tray so it doesn't move.
- Put the Oreo cookies next to each other on top of the brownie batter. Don't push them in. Pour the pumpkin cheesecake mixture over them. Add remaining brownie batter over pumpkin cheesecake batter by spoonfuls. Swirl the batters together by running a butter knife or a skewer back and forth through the pan – be careful, DO NOT go under the layer of Oreo cookies! Crash some Oreo cookies and sprinkle some on top.
- Bake for 40-50 minutes (I baked for 48 minutes). The center of the Oreo pumpkin cheesecake brownies should be set, or take it out of the oven when the cheesecake layer starts to get a little too brown.
- I recommend taking it out of the baking tray after 20 minutes. Let the brownie cool completely before cutting it.
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