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Pumpkin Cheesecake Brownies Recipe

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4 from 12 reviews

These Pumpkin Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy pumpkin-spiced cheesecake layer, making them a perfect dessert for fall or any time you crave a seasonal twist on a classic treat.

Ingredients

Brownie Batter

  • 3 eggs
  • 2/3 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
  • 8 ounces semisweet chocolate bars (two 4-ounce bars), chopped
  • 2/3 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips

Cheesecake Layer

  • 8 ounces cream cheese, softened
  • 1/2 cup pumpkin purée
  • 1/3 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 × 9-inch baking pan with parchment paper and lightly coat it with nonstick spray to prevent sticking.
  2. Make Egg-Sugar Mixture: In a stand mixer fitted with the whisk attachment or using a hand mixer, beat 3 eggs, 2/3 cup sugar, 1/4 cup brown sugar, and 1 teaspoon vanilla extract on medium-high speed until the sugars dissolve and the mixture is smooth, about 1-2 minutes. Set aside.
  3. Melt Butter and Chocolate: Cut the butter into tablespoon pieces and finely chop the semisweet chocolate bars. Place both in a large microwave-safe bowl. Microwave in 30-second increments, stirring well between each, until fully melted and smooth. Take care not to burn the chocolate.
  4. Combine Chocolate and Egg Mixtures: While the chocolate mixture is still warm, stir in the egg-sugar mixture until fully incorporated, creating a smooth batter.
  5. Add Dry Ingredients: Add the all-purpose flour, cornstarch, cocoa powder, and salt to the chocolate batter. Gently mix until just combined, being careful not to overmix to maintain a tender texture.
  6. Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the batter for extra chocolatey goodness.
  7. Layer Brownie Batter: Spread half of the brownie batter evenly into the prepared pan, creating the base layer.
  8. Prepare Cheesecake Batter: In a medium bowl, beat together the softened cream cheese, pumpkin purée, remaining 1/3 cup sugar, remaining 1 egg, 2 teaspoons vanilla extract, pumpkin pie spice, and cinnamon until the mixture is smooth and creamy.
  9. Layer Cheesecake Batter: Evenly spread the pumpkin cheesecake mixture over the brownie layer in the pan.
  10. Add Remaining Brownie Batter and Swirl: Drop spoonfuls of the remaining brownie batter on top of the cheesecake layer. Using a knife, gently swirl the top layers together for a marbled effect.
  11. Bake: Bake in the preheated oven for 35-40 minutes, or until set. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
  12. Cool and Serve: Allow the brownies to cool in the pan for at least 1 hour. Then, lift them out using the parchment paper and let cool completely before cutting into 16 squares and serving.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth cheesecake layer.
  • Do not overmix the batter once the dry ingredients are added to avoid tough brownies.
  • Swirling the brownie and cheesecake layers creates a beautiful marbled effect; experiment with the swirl amount to your preference.
  • Letting the brownies cool completely before cutting helps achieve clean edges and prevents crumbling.

Find it online: https://recipefeastful.com/pumpkin-cheesecake-brownies-recipe/