Crock Pot Brownies are an easy way to bake up a delicious dessert without the use of an oven, throw in a Pumpkin Cheesecake Swirl for a festive fall treat!

Pumpkin Cheesecake Swirled Crock Pot Brownies

Tomorrow, tomorrow, fall is finally here tomorrow!

You guessed it, the first day of fall is… tomorrow, but I won’t lie, for the past two weeks I’ve totally been cheating and eating everything apple, pumpkin and squash I could get my hands on!

I also may or may not have been trying to rock boots, scarves and sweaters even though it’s still 80 degrees outside!

What can I say, fall is my favorite time of the year and I couldn’t wait to start sharing all of my favorite fall recipes on Instagram, like Apple Butternut Squash Bruschetta & Pumpkin Chili. As well as introducing new fall favorites on the blog, like these Pumpkin Cheesecake Swirled Crock Pot Brownies!

I mean, what says fall more that pumpkin, baking and a slow cooker!

Pumpkin Cheesecake Crock Pot Brownies

Now I know what you’re thinking, brownies in a crock pot, could this really work? And let me tell you, it really does! The edges still get a nice little crispiness to them, while the middle is gooey, chewy, deliciousness!

Lining the crock pot with non-stick foil makes taking them out and serving them a breeze, with no mess left behind!

Pumpkin Cheesecake Swirled Crock Pot Brownies

Baking brownies in a crock pot also frees up oven space for other important items like Bacon Wrapped Meatloaf and Crispy Rosemary Parmesan Sweet Potato Fries, which is exactly what was baking in my oven on Sunday when I whipped up these brownies for a dinner party!

Pumpkin Cheesecake Swirled Crock Pot Brownies

Super easy brownies from scratch, that are totally delicious and require virtually no clean up. Crock pot brownies for the win!

Pumpkin Cheesecake Swirled Crock Pot Brownies Ingredients

Crock Pot Brownies Ingredients

Brownie Batter

  • ¾ cup unsalted butter (melted)
  • 1 ½ cups sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1 cup 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
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger

Step by Step Instructions

Line the inside of a slow cooker with non-stick foil.

Crock Pot Brownies Recipe

Mix the melted butter, sugar, eggs, vanilla, cocoa, flour, and salt together in a large bowl. Fold in the chocolate chips.

Crock Pot Brownies From Scratch

Pour the batter into the slow cooker.

Crock Pot Brownies Recipe

Mix all of the pumpkin cheesecake swirl ingredients together using an electric hand mixer.

Pumpkin Cheesecake Swirled Crock Pot Brownies Recipe

Drop the pumpkin cheesecake mixture on to the brownie batter in large tablespoons. Use a butter knife to swirl the pumpkin cheesecake into the brownie batter.

Pumpkin Cheesecake Swirled Crock Pot Brownies Recipe

Cover and slow cook on low for 4-6 hours.

pumpkin_cheesecake_crock_pot_brownies_8

Remove the brownies in the foil from the crock pot.

Pumpkin Cheesecake Crock Pot Brownies Recipe

Do you see the edges folded down, with not one little piece of brownie stuck to the sides and left behind, non-stick foil for the win!

Slice them up and serve!

Pumpkin Cheesecake Swirled Crock Pot Brownies

Now if you wanted to top these crock pot brownies with Ben & Jerry’s Pumpkin Cheesecake Ice Cream and a drizzle of chocolate syrup for the most ultimate Pumpkin Cheesecake Chocolate sundae EVER I would not judge… I mean, I really have no room to judge since that’s exactly what I did last night! 😉

Pumpkin Cheesecake Crock Pot Brownies

For this recipe I used a 3.5 Quart Casserole Crock Pot, but a standard large oval crock pot would work as well. I definitely recommend lining whatever crock pot you use with non-stick foil as it makes the brownies super easy to remove from the crock pot without crumbling, and the easy, breezy clean-up is a total win!

Pumpkin Crock Pot Brownies Recipe

For more sweet pumpkin treats, check out these delicious recipes!

  1. Pumpkin Filled Pastries
  2. Pumpkin Spice Cookies with White Chocolate Chips
  3. Cranberry Pumpkin Bread
  4. Pumpkin Cookie Cups with Salted Caramel Filling
  5. Pumpkin Brookies
Pumpkin Cheesecake Crock Pot Brownies
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Pumpkin Cheesecake Swirled Crock Pot Brownies

Crock Pot Brownies are an easy way to bake up a delicious dessert without the use of an oven, throw in a Pumpkin Cheesecake Swirl for a festive fall treat!

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 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
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger

Instructions

  • Line the inside of a slow cooker with non-stick foil.
  • Mix the melted butter, sugar, eggs, vanilla, cocoa, flour, and salt together in a large bowl.
  • Fold in the chocolate chips.
  • Pour the batter into the slow cooker.
  • Mix all of the pumpkin cheesecake swirl ingredients together using an electric hand mixer.
  • Drop the pumpkin cheesecake mixture on to the brownie batter in large tablespoons.
  • Use a butter knife to swirl the pumpkin cheesecake into the brownie batter.
  • Cover and slow cook on low for 4-6 hours.
  • Remove the brownies in the foil from the crock pot.
  • Slice and serve.

Video

Notes

  • To make this recipe in an oven, follow steps 2 and 3, then pour the brownie batter in a greased 9"x13" baking dish. Follow steps 5-7 preparing the pumpkin cheesecake mixture and swirling it into the brownies in the baking dish. Place the brownies in a 325°F oven for 45 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for at least 30 minutes before slicing the brownies and removing them from the baking dish.

Nutrition Facts

Calories 289kcal (14%)Carbohydrates 36g (12%)Protein 4g (8%)Fat 15g (23%)Saturated Fat 9g (45%)Cholesterol 65mg (22%)Sodium 118mg (5%)Potassium 172mg (5%)Fiber 2g (8%)Sugar 25g (28%)Vitamin A 1705mg (34%)Vitamin C 0.3mgCalcium 31mg (3%)Iron 1.9mg (11%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

 

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