Description
These Pumpkin Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, spiced pumpkin cheesecake swirl for a festive and indulgent dessert perfect for fall gatherings or any special occasion.
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 for easy removal.
- Prepare Brownie Mixture: In a large bowl, combine the melted butter and granulated sugar. Mix well until smooth.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Spread Brownie Batter: Pour the brownie batter into the prepared baking pan and spread it evenly across the bottom.
- Make Pumpkin Cheesecake Layer: In another bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully combined and creamy.
- Layer Cheesecake Mixture: Carefully dollop the pumpkin cheesecake mixture over the brownie layer in the pan. Use a knife or spatula to swirl the two layers together gently.
- 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.
- Cool: Remove from the oven and let the brownies cool in the pan for about 15-20 minutes before transferring to a wire rack to cool completely.
- Slice and Serve: Once cooled, slice the brownies into squares for serving.
Notes
- Ensure the cream cheese is softened to avoid lumps in the cheesecake layer.
- Use parchment paper on the baking pan for easier removal and cleaner edges.
- Swirling the cheesecake and brownie layers gently will create a beautiful marbled effect without mixing them completely.
- Allow brownies to cool completely before slicing to maintain clean cuts.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
