Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

Pumpkin cheesecake brownies are the perfect fall treat, combining the rich flavors of chocolate, pumpkin, and creamy cheesecake into one irresistible dessert. Here’s how you can make them at home:

Pumpkin cheesecake brownies Ingredients

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup canned pumpkin puree
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pumpkin pie spice

Discover also our Easy Brownie Stack.

Pumpkin cheesecake brownies – Preparation Steps

Making the Brownie Layer:

  1. Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper and set aside.
  2. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until well combined.
  3. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  4. Pour the brownie batter into the prepared baking pan and spread it out evenly.

Preparing the Pumpkin Cheesecake Layer:

  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add in the pumpkin puree, sugar, egg, and pumpkin pie spice, and beat until well combined.

Assembling and Baking:

  1. Pour the pumpkin cheesecake mixture over the brownie batter in the pan, spreading it out evenly.
  2. Use a knife or skewer to gently swirl the pumpkin cheesecake mixture into the brownie batter, creating a marbled effect.
  3. Bake in the oven for 35-40 minutes, or until the edges are set and the center is slightly firm.
  4. Remove from the oven and allow to cool completely in the pan before cutting into squares.

Read also: Biscoff Cheesecake Recipe.

Tips for Success

  • Make sure the cream cheese is softened to room temperature to ensure a smooth cheesecake layer.
  • Be careful not to overmix the brownie batter to avoid a tough texture.
  • For a more intense pumpkin flavor, add an extra teaspoon of pumpkin pie spice to the cheesecake layer.

Pumpkin Cheesecake Brownies Variations and Substitutions

  1. Chocolate Swirl: For an extra decadent twist, swirl melted chocolate or chocolate ganache into the brownie batter before baking. This adds richness and depth of flavor to the brownies.
  2. Nutty Crunch: Add chopped nuts such as pecans, walnuts, or almonds to the brownie batter for added texture and flavor. Toast the nuts beforehand for a deeper, nuttier taste.
  3. Spiced Pumpkin: Enhance the pumpkin flavor by adding extra spices like cinnamon, nutmeg, and cloves to the pumpkin cheesecake layer. This gives the brownies a warm and comforting autumnal flavor profile.
  4. Dairy-Free Option: Substitute dairy-free cream cheese and coconut oil for the cheesecake layer to make the brownies dairy-free. Use a dairy-free chocolate or cocoa powder for the brownie layer as well.
  5. Gluten-Free Version: Use a gluten-free all-purpose flour blend in place of regular flour to make gluten-free Pumpkin Cheesecake Brownies. Ensure all other ingredients are also gluten-free to avoid cross-contamination.
  6. Vegan Option: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a vegan cream cheese alternative to make vegan Pumpkin Cheesecake Brownies. Be sure to use dairy-free chocolate chips if desired.
  7. Sweet Potato Swirl: Swap the pumpkin puree for mashed sweet potatoes for a slightly sweeter and earthier flavor. This variation adds a unique twist to the classic recipe while still delivering a deliciously moist texture.

Discover our Banana Pudding Brownies.

Serving Pumpkin cheesecake brownies

  • Serve pumpkin cheesecake brownies warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
  • Enjoy alongside a cup of hot apple cider or pumpkin spice latte for the ultimate fall treat.

Storage Instructions

  • Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
  • Alternatively, freeze individual brownie squares for up to 3 months. Thaw in the refrigerator before serving.

Pumpkin Cheesecake Brownies Health Benefits

  • Pumpkin is rich in vitamins A and C and fiber, making it a nutritious addition to your dessert.
  • Dark chocolate in the brownie layer contains antioxidants that may help reduce inflammation and improve heart health.
  • Enjoying pumpkin cheesecake brownies in moderation can be part of a balanced diet, especially when made with wholesome ingredients.

Conclusion

Pumpkin cheesecake brownies are a delicious way to celebrate the flavors of fall. With layers of rich chocolate brownie and creamy pumpkin cheesecake, these indulgent treats will surely be a hit with friends and family. Whether you enjoy them as a dessert or a midday snack, they’re guaranteed to satisfy your sweet tooth.

FAQs about Pumpkin cheesecake brownies

Can I use fresh pumpkin instead of canned pumpkin puree in the recipe?

A: Yes, you can use fresh pumpkin puree in place of canned pumpkin. Simply roast or steam pumpkin pieces until tender, then puree in a food processor or blender until smooth. Be sure to strain any excess liquid to achieve a thicker consistency like canned puree.

Can I make these Pumpkin cheesecake brownies ahead of time?

A: Absolutely! These brownies actually taste even better the next day after the flavors have had a chance to meld together. You can store them in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze Pumpkin Cheesecake Brownies?

A: Yes, you can freeze these brownies for longer storage. Wrap individual brownies tightly in plastic wrap and then aluminum foil to prevent freezer burn. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Can I use gluten-free flour in this recipe for a gluten-free option?

A: Yes, you can substitute gluten-free all-purpose flour for regular flour in this recipe. Just ensure that all other ingredients used are also gluten-free. The texture may vary slightly, but the flavor will still be delicious.

Can I omit the cocoa powder in the brownie layer for a lighter color?

A: While cocoa powder adds flavor and color to the brownie layer, you can omit it if you prefer a lighter-colored brownie. Just keep in mind that the flavor will be less intense without the cocoa, and the texture may be slightly different.

Can I use a different type of cheese for the cheesecake layer?

A: Cream cheese is traditionally used for the cheesecake layer due to its creamy texture and tangy flavor. However, you can experiment with other soft cheeses like mascarpone or ricotta for a different flavor profile.

How do I know when the brownies are done baking?

A: The brownies are done when the edges are set and slightly pulling away from the sides of the pan, and the center is just barely set. You can also insert a toothpick into the center, and it should come out with a few moist crumbs attached, but not wet.

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Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

  • Author: Admin
  • Total Time: 1hour 5minutes
Print Recipe

Description

Pumpkin cheesecake brownies are the perfect fall treat, combining the rich flavors of chocolate, pumpkin, and creamy cheesecake into one irresistible dessert.

Ingredients

Scale

For the brownie layer:

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt

For the pumpkin cheesecake layer:

  • 8 ounces cream cheese, softened
  • 1/2 cup canned pumpkin puree
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pumpkin pie spice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper and set aside.
  2. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until well combined.
  3. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  4. Pour the brownie batter into the prepared baking pan and spread it out evenly.
  5. In a mixing bowl, beat the softened cream cheese until smooth. Add in the pumpkin puree, sugar, egg, and pumpkin pie spice, and beat until well combined.
  6. Pour the pumpkin cheesecake mixture over the brownie batter in the pan, spreading it out evenly.
  7. Use a knife or skewer to gently swirl the pumpkin cheesecake mixture into the brownie batter, creating a marbled effect.
  8. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly firm.
  9. Remove from the oven and allow to cool completely in the pan before cutting into squares.
  10. Serve and enjoy your delicious Pumpkin Cheesecake Brownies!

Notes

  1. If you want two perfect layers as seen in the photos, when you’re swirling with a skewer, make sure you mostly only swirl the top two layers and don’t touch the bottom brownie layer.
  2. Store your leftover brownies in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Brownies
  • Cuisine: Amercian

Keywords: Pumpkin Cheesecake Brownies

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