Description
These Pumpkin Cheesecake Brownies combine a rich, fudgy chocolate brownie base with a creamy, spiced pumpkin cheesecake layer swirled on top. Perfect for autumn gatherings or whenever you crave a festive seasonal dessert with a delightful blend of chocolate and pumpkin flavors.
Ingredients
Scale
For the Brownie Layer:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
For the Pumpkin Cheesecake Layer:
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper to ensure the brownies come out easily.
- Prepare Brownie Mixture: In a large bowl, combine the melted unsalted butter and granulated sugar. Stir well until the mixture is smooth and combined.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter and sugar mixture, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, sift together all-purpose flour, cocoa powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Spread Brownie Batter: Pour the prepared brownie batter evenly into the lined baking pan and smooth the surface with a spatula.
- Make Pumpkin Cheesecake Layer: In another bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, granulated sugar, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Mix thoroughly until the cheesecake batter is well combined and silky.
- Layer Cheesecake Mixture: Dollop the pumpkin cheesecake batter over the brownie layer in the pan. Using a knife or spatula, gently swirl the two mixtures together to create a marbled effect without fully blending them.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes. The brownies are done when a toothpick inserted near the center comes out mostly clean with a few moist crumbs but no wet batter.
- Cool: Remove the pan from the oven and allow the brownies to cool in the pan for 15-20 minutes. Then transfer them to a wire rack to cool completely before slicing.
- Slice and Serve: Once fully cooled, cut the brownies into squares and serve. Enjoy this decadent seasonal treat!
Notes
- Use room temperature cream cheese for smoother cheesecake batter.
- Do not overmix the brownie batter to keep it fudgy and tender.
- Swirling should be gentle to keep distinct layers of brownie and cheesecake.
- Store brownies in an airtight container in the refrigerator for up to 4 days.
- For easier cutting, chill the brownies slightly before slicing.
