Pumpkin Cheesecake Brownies
These Pumpkin Cheesecake Brownies combine the fudgy goodness of brownies with the creamy tang of cheesecake and warm spices of pumpkin pie. It’s the perfect fall dessert!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Brownie Batter: In a medium bowl, combine melted butter, sugar, cocoa powder, and salt. Stir until well combined.
- Stir in vanilla extract, then beat in the eggs one at a time.
- Gradually add the flour and mix until just combined. Do not overmix.
- Prepare the Cheesecake Layer: In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Beat in the pumpkin puree, egg, and pumpkin pie spice until well combined.
- Assemble and Bake: Pour the brownie batter into the prepared baking pan and spread evenly.
- Spoon the cheesecake mixture over the brownie batter and gently swirl with a knife or toothpick.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool and Serve: Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
Notes
For an extra touch, drizzle with melted chocolate or sprinkle with chopped nuts before serving.
Find it online: https://cubaqueen.com/pumpkin-cheesecake-brownies/