Pumpkin Cheesecake Brownies
Delightful brownies that combine the rich flavors of chocolate and creamy pumpkin cheesecake, perfect for fall gatherings.
Ingredients
Pumpkin Cheesecake Layer
- 4 ounces cream cheese (softened) Ensure cream cheese is softened for easy mixing.
- ½ cup canned pumpkin Can substitute with fresh pumpkin puree.
- 1 large egg
- 3 tablespoons sugar Increase for a sweeter pumpkin flavor.
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Brownie Layer
- ⅔ cup all-purpose flour Can substitute with a gluten-free flour blend.
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 4 ounces unsweetened chocolate (chopped) Substitute with semisweet chocolate if necessary.
- ½ cup butter
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
Instructions
Pumpkin Cheesecake Layer
- In a mixing bowl, beat together the cream cheese, canned pumpkin, egg, sugar, ground cinnamon, and ground nutmeg until smooth and creamy. Set aside.
Brownie Layer
- Preheat your oven to 325°F (165°C). Line an 8x8-inch pan with foil and spray with cooking spray.
- Combine the all-purpose flour, baking powder, and cinnamon in a large mixing bowl.
- In a microwave-safe bowl, combine the butter and chopped unsweetened chocolate. Microwave in 30-second intervals at 50% power, stirring until smooth and melted.
- In another mixing bowl, whisk together the granulated sugar, eggs, and vanilla. Add the melted chocolate mixture and stir until well combined.
- Add the flour mixture to the chocolate mixture and fold until combined.
- Pour half of the brownie batter into the prepared pan. Spread the pumpkin cream cheese mixture evenly on top. Drop remaining brownie batter by spoonfuls over the cheesecake layer and swirl gently.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for an hour before cutting into squares.
Notes
Store any leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is also an option; wrap tightly in plastic wrap and place in a freezer bag for up to three months.