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Pumpkin Cheesecake Brownies



Cream Cheese Pumpkin Spice Filling

  • 16 ounces cream cheese, softened
  • 1 1/4 cup Swerve Confectioners, divided
  • 2 tsp pure vanilla extract
  • 2 eggs - room temperature
  • ¾ cup canned pumpkin
  • 1 1/2 teaspoons pumpkin spice


  1. Preheat oven to 350 degrees and grease a 9 x 13 pan. Set aside.
  2. To make brownie layer whisk egg, oil, and water in a medium bowl. Add brownie mix to wet ingredients and mix until combined.
  3. Pour brownie mix into greased pan and set aside.
  4. In the bowl of an electric mixer, combine softened cream cheese, 1 cup Swerve Confectioners and vanilla until well blended
  5. Add egg and mix just until egg is incorporated
  6. Pour and spread cheesecake filling evenly over the brownie crust and set aside.
  7. In a small bowl mix ¼ cup Swerve Confectioners, pumpkin puree and pumpkin spice. Take pumpkin mix and place dollops on top of the cream cheese layer.
  8. Cut through batter several times potentially for 1-2 minutes with a knife to create marbleized effect (pumpkin and cream cheese will begin to look swirled). Be careful not to bring too much brownie batter into the pumpkin cream cheese layer
  9. Place in oven and bake for 25 - 27 minutes or until center is set
  10. Remove from oven and let cool. Bring to room temperature and serve
  11. You can also refrigerate the bars overnight. But, let them sit out for about 15 - 30 minutes before serving.
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Nutrition Facts

Serving Size 1

Servings 24

Calories 170
Total Fat 15g
Total Saturated Fat 5g
Cholesterol 40mg
Sodium 110mg
Total Carbs 19g
Dietary Fiber 2g
Sugars 2g
Added Sugar 0g
Swerve 13g
Protein 4g
Net Carbs: 4g