Description
These Pumpkin Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy spiced pumpkin cheesecake layer swirled on top. This ultimate dessert is perfect for fall gatherings or any time you crave a decadent, seasonal treat with a balance of chocolate and autumn flavors.
Ingredients
Scale
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
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 for easy removal of the brownies.
- Prepare Brownie Mixture: In a large bowl, combine the melted unsalted butter and granulated sugar. Mix well until smooth and combined.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract to incorporate.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add this dry mixture into the wet ingredients, stirring until just combined to avoid overmixing.
- Spread Brownie Batter: Pour the prepared brownie batter evenly into the lined baking pan and spread it out smoothly using a spatula.
- Make Pumpkin Cheesecake Layer: In another bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, granulated sugar, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Mix thoroughly until fully combined into a creamy cheesecake batter.
- Layer and Swirl: Dollop the pumpkin cheesecake mixture carefully over the brownie layer in the pan. Use a knife or spatula to gently swirl the two layers together, creating marbled patterns.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool: Remove the pan from the oven and let the brownies 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, slice the brownies into squares and serve. Enjoy your rich and creamy pumpkin cheesecake brownies!
Notes
- Use full-fat cream cheese for the best creamy texture in the cheesecake layer.
- Ensure pumpkin puree is pure pumpkin, not pumpkin pie filling, for authentic flavor.
- Do not overmix the brownie batter to keep them fudgy rather than cakey.
- Allow brownies to cool completely before slicing to ensure clean cuts.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For an extra festive look, drizzle melted white chocolate over the cooled brownies before serving.
