Description
These Pumpkin Cheesecake Swirled Crock Pot Brownies combine the rich, fudgy texture of classic brownies with a creamy, spiced pumpkin cheesecake swirl. Made effortlessly in a slow cooker, this decadent dessert is perfect for cozy gatherings and holiday treats, offering the perfect balance of chocolate and autumn spices in every bite.
Ingredients
Brownie Batter
- ¾ cup unsalted butter (melted)
- 1 ½ cups sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ tsp salt
- ½ cup semi-sweet chocolate chips
Pumpkin Cheesecake Swirl
- 4 oz cream cheese (softened)
- ½ cup canned pumpkin puree
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
Instructions
- Prepare the Slow Cooker: Line the inside of a slow cooker with non-stick foil to prevent sticking and ensure easy removal of the brownies after cooking.
- Make the Brownie Batter: In a large bowl, mix together the melted butter, sugar, eggs, vanilla extract, cocoa powder, flour, and salt until well combined.
- Add Chocolate Chips: Gently fold the semi-sweet chocolate chips into the brownie batter for added texture and bursts of chocolate.
- Pour Batter into Slow Cooker: Transfer the brownie batter into the prepared slow cooker, spreading it evenly.
- Prepare Pumpkin Cheesecake Mixture: Using an electric hand mixer, blend together the softened cream cheese, canned pumpkin puree, sugar, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger until smooth and creamy.
- Add Swirl Mixture: Drop large tablespoons of the pumpkin cheesecake mixture onto the brownie batter in the slow cooker, spaced evenly.
- Create Swirls: Use a butter knife to gently swirl the pumpkin cheesecake mixture into the brownie batter, creating a marbled effect.
- Cook: Cover the slow cooker and cook on low for 4 to 6 hours until the brownies are set and a toothpick inserted comes out with moist crumbs.
- Remove Brownies: Carefully lift the foil with the baked brownies out of the slow cooker.
- Slice and Serve: Slice the brownies into 15 servings and serve warm or at room temperature.
Notes
- Use non-stick foil or spray the slow cooker well to prevent sticking.
- Cooking times may vary depending on slow cooker model; check doneness after 4 hours.
- Let brownies cool slightly before slicing to get cleaner cuts.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a stronger pumpkin flavor, increase the pumpkin puree to ¾ cup.
