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Pumpkin Cheesecake Brownies Rich and Creamy Delight

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- 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 8 oz cream cheese, softened - 1/2 cup granulated sugar - 1/2 cup canned pumpkin puree - 1 large egg - 1 teaspoon pumpkin spice - 1 teaspoon vanilla extract Each ingredient plays a key role in making these brownies rich and creamy. The unsalted butter gives the brownies a smooth texture. Granulated sugar sweetens the mix, while eggs add moisture and structure. Vanilla extract brings a warm aroma. The all-purpose flour and cocoa powder form the base, giving depth and richness. Baking powder helps them rise, and salt balances the sweetness. For the pumpkin cheesecake swirl, cream cheese acts as the star, providing creaminess. The sugar enhances the flavor, while canned pumpkin puree adds that beloved fall taste. A large egg binds the mixture. Pumpkin spice gives it warmth, and more vanilla extract ties everything together. Each ingredient complements the others to create a delightful treat. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Prepare a 9x13 inch baking pan by greasing it and lining it with parchment paper. - In a large bowl, combine 1 cup of melted butter and 2 cups of sugar. - Mix in 4 large eggs and 1 teaspoon of vanilla extract, one egg at a time. - In a separate bowl, sift together 1 cup of flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. - Fold the dry mix into the wet mix gently until just combined. - In another bowl, beat 8 oz of softened cream cheese until smooth. - Gradually blend in 1/2 cup of sugar, 1/2 cup of pumpkin puree, and 1 large egg. - Add 1 teaspoon of pumpkin spice and 1 teaspoon of vanilla extract, blending until very smooth. - Pour about two-thirds of the brownie batter into the prepared pan. - Drop spoonfuls of the pumpkin cheesecake mixture on top of the brownie layer. - Add the remaining brownie batter over the pumpkin layer. - Place the pan in the oven and bake for 30-35 minutes. - Check for doneness by inserting a toothpick in the center; it should come out slightly fudgy. - Let the brownies cool in the pan on a wire rack. - Once cool, use the parchment paper to lift them out and cut into squares. - Serve them plain, or dust with powdered sugar or add whipped cream for a tasty touch. To get that perfect brownie texture, avoid overmixing your batter. When you mix too much, the brownies can become tough. Just stir until the dry and wet ingredients blend. Use fresh ingredients for the best flavor and texture. Fresh eggs and butter make a big difference. They help your brownies rise and stay soft. If you want to boost the pumpkin flavor, you can swap out pumpkin spice. Try using cinnamon, nutmeg, and ginger instead. This mix can bring a warm taste to your brownies. You may also add extra spices like allspice for more depth. A little pinch can go a long way! For a beautiful presentation, dust your brownies with powdered sugar. You can also add a dollop of whipped cream on top. This adds a nice touch. Pair your brownies with a warm drink, like spiced cider or coffee. The warmth of the drink makes the brownies more enjoyable. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and egg for the cheesecake layer are at room temperature. This helps create a smooth and creamy texture without lumps. Don't Overmix: When combining the dry ingredients with the wet ingredients for the brownie layer, mix until just combined. Overmixing can lead to a cakey texture instead of fudgy. Swirl with Care: When swirling the pumpkin cheesecake mixture into the brownie batter, use a gentle hand. You want to create beautiful marbled patterns without completely blending the two layers. Let Them Cool: Allow the brownies to cool completely in the pan before cutting them. This helps them set up properly and ensures clean, neat squares when you cut them. {{image_4}} You can make these brownies gluten-free by swapping regular flour for almond or coconut flour. These flours add unique flavors. You may need to adjust the amount of flour slightly. For sweeteners, use coconut sugar or a sugar substitute like stevia. These options keep the taste rich and lower the carbs. Want to mix things up? Add chocolate chips to the brownie layer for extra sweetness. You can also swap pumpkin for other purees, like sweet potato or butternut squash. Each option offers a new twist on flavor, keeping it fun and delicious. If you want smaller treats, try making mini brownies! Use a mini muffin tin to create bite-sized delights. This approach lets you enjoy just a little bit without overindulging. You can easily adjust the recipe to make fewer servings too. Just cut the ingredients in half, and you’ll have just the right amount. To keep your pumpkin cheesecake brownies fresh, store them properly. First, let the brownies cool completely in the pan. Once cool, cut them into squares. Place the brownies in an airtight container. You can also layer parchment paper between the squares to stop them from sticking. This way, they stay soft and moist. If you want to freeze your brownies, first cool them down. Wrap each square tightly in plastic wrap. Then, place them in a freezer bag or container. Make sure to remove as much air as possible to avoid freezer burn. When you want to enjoy a brownie, take it out and let it thaw at room temperature. You can also warm it in the microwave for about 15-20 seconds. These brownies can last for about 5 days at room temperature when stored properly. If you keep them in the fridge, they can last for up to a week. Look out for signs of spoilage like a change in color or an off smell. If they feel dry or hard, it’s best to toss them. Yes, you can make these brownies ahead of time. After baking, let them cool completely. Once cooled, cut them into squares. Store them in an airtight container. They keep well in the fridge for up to a week. If you want to enjoy them later, consider freezing them. You can use fresh pumpkin. To do this, start by cooking the pumpkin. Cut it in half and remove the seeds. Roast it in the oven until soft. Once cool, scoop out the flesh and blend it until smooth. Fresh pumpkin adds a nice taste but takes more time. If you want an alternative to cream cheese, try using Greek yogurt. It gives a nice creaminess. You can also use mascarpone or silken tofu for a dairy-free option. Each choice will change the taste slightly, but they work well. Check the brownies after 30 minutes of baking. Look for set edges and a slight jiggle in the center. Insert a toothpick in the middle; it should come out with a few moist crumbs. If it comes out clean, they may be overbaked. Yes, you can add nuts to your brownies. Walnuts or pecans work great. Chop them roughly and stir them into the brownie batter. This adds a nice crunch and flavor. Just be sure not to add too many, so the brownies stay soft and fudgy. These Pumpkin Cheesecake Brownies blend rich chocolate with creamy pumpkin flavors. We covered each step: from gathering your ingredients to baking and storing. Remember to avoid overmixing for perfect brownies. Try different flavors or even a gluten-free version to suit your taste. Follow these tips for a tasty dessert that impresses. Enjoy sharing this delight with friends and family!

WANT TO SAVE THIS RECIPE?

Get ready for a treat that combines two favorites: rich brownies and creamy pumpkin cheesecake! In this post, I’ll show you how to make Pumpkin Cheesecake Brownies that are sure to impress at any gathering. With simple steps and easy-to-find ingredients, you’ll create a dessert that is both comforting and delicious. Let’s dive in and whip up this delightful twist on a classic recipe!

Why I Love This Recipe

  1. Delicious Flavor Combination: The rich chocolate brownie base perfectly complements the creamy pumpkin cheesecake swirl, creating a delightful balance of flavors that is perfect for fall.
  2. Easy to Make: This recipe is straightforward and doesn’t require any advanced baking skills, making it accessible for bakers of all levels.
  3. Perfect for Sharing: Cut into squares, these brownies are ideal for gatherings, potlucks, or simply sharing with friends and family.
  4. Festive Presentation: The beautiful marbled design of the brownies not only tastes great but also looks impressive, making them a great addition to any dessert table.

Ingredients

Brownie Layer Ingredients

– 1 cup unsalted butter, melted

– 2 cups granulated sugar

– 4 large eggs

– 1 teaspoon vanilla extract

– 1 cup all-purpose flour

– 1/2 cup cocoa powder

– 1/2 teaspoon baking powder

– 1/4 teaspoon salt

Pumpkin Cheesecake Swirl Ingredients

– 8 oz cream cheese, softened

– 1/2 cup granulated sugar

– 1/2 cup canned pumpkin puree

– 1 large egg

– 1 teaspoon pumpkin spice

– 1 teaspoon vanilla extract

Each ingredient plays a key role in making these brownies rich and creamy. The unsalted butter gives the brownies a smooth texture. Granulated sugar sweetens the mix, while eggs add moisture and structure. Vanilla extract brings a warm aroma. The all-purpose flour and cocoa powder form the base, giving depth and richness. Baking powder helps them rise, and salt balances the sweetness.

For the pumpkin cheesecake swirl, cream cheese acts as the star, providing creaminess. The sugar enhances the flavor, while canned pumpkin puree adds that beloved fall taste. A large egg binds the mixture. Pumpkin spice gives it warmth, and more vanilla extract ties everything together. Each ingredient complements the others to create a delightful treat.

Step-by-Step Instructions

Oven Preparation

– Preheat the oven to 350°F (175°C).

– Prepare a 9×13 inch baking pan by greasing it and lining it with parchment paper.

Making the Brownie Layer

– In a large bowl, combine 1 cup of melted butter and 2 cups of sugar.

– Mix in 4 large eggs and 1 teaspoon of vanilla extract, one egg at a time.

– In a separate bowl, sift together 1 cup of flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.

– Fold the dry mix into the wet mix gently until just combined.

Preparing the Pumpkin Cheesecake Swirl

– In another bowl, beat 8 oz of softened cream cheese until smooth.

– Gradually blend in 1/2 cup of sugar, 1/2 cup of pumpkin puree, and 1 large egg.

– Add 1 teaspoon of pumpkin spice and 1 teaspoon of vanilla extract, blending until very smooth.

Assembling the Brownies

– Pour about two-thirds of the brownie batter into the prepared pan.

– Drop spoonfuls of the pumpkin cheesecake mixture on top of the brownie layer.

– Add the remaining brownie batter over the pumpkin layer.

Baking Process

– Place the pan in the oven and bake for 30-35 minutes.

– Check for doneness by inserting a toothpick in the center; it should come out slightly fudgy.

Cooling and Serving

– Let the brownies cool in the pan on a wire rack.

– Once cool, use the parchment paper to lift them out and cut into squares.

– Serve them plain, or dust with powdered sugar or add whipped cream for a tasty touch.

Tips & Tricks

Achieving the Perfect Brownie Texture

To get that perfect brownie texture, avoid overmixing your batter. When you mix too much, the brownies can become tough. Just stir until the dry and wet ingredients blend. Use fresh ingredients for the best flavor and texture. Fresh eggs and butter make a big difference. They help your brownies rise and stay soft.

Enhancing the Pumpkin Flavor

If you want to boost the pumpkin flavor, you can swap out pumpkin spice. Try using cinnamon, nutmeg, and ginger instead. This mix can bring a warm taste to your brownies. You may also add extra spices like allspice for more depth. A little pinch can go a long way!

Serving and Presentation Ideas

For a beautiful presentation, dust your brownies with powdered sugar. You can also add a dollop of whipped cream on top. This adds a nice touch. Pair your brownies with a warm drink, like spiced cider or coffee. The warmth of the drink makes the brownies more enjoyable.

Pro Tips

  1. Use Room Temperature Ingredients: Make sure your cream cheese and egg for the cheesecake layer are at room temperature. This helps create a smooth and creamy texture without lumps.
  2. Don’t Overmix: When combining the dry ingredients with the wet ingredients for the brownie layer, mix until just combined. Overmixing can lead to a cakey texture instead of fudgy.
  3. Swirl with Care: When swirling the pumpkin cheesecake mixture into the brownie batter, use a gentle hand. You want to create beautiful marbled patterns without completely blending the two layers.
  4. Let Them Cool: Allow the brownies to cool completely in the pan before cutting them. This helps them set up properly and ensures clean, neat squares when you cut them.

Variations

Gluten-Free Option

You can make these brownies gluten-free by swapping regular flour for almond or coconut flour. These flours add unique flavors. You may need to adjust the amount of flour slightly. For sweeteners, use coconut sugar or a sugar substitute like stevia. These options keep the taste rich and lower the carbs.

Flavor Variations

Want to mix things up? Add chocolate chips to the brownie layer for extra sweetness. You can also swap pumpkin for other purees, like sweet potato or butternut squash. Each option offers a new twist on flavor, keeping it fun and delicious.

Portion Control and Serving Sizes

If you want smaller treats, try making mini brownies! Use a mini muffin tin to create bite-sized delights. This approach lets you enjoy just a little bit without overindulging. You can easily adjust the recipe to make fewer servings too. Just cut the ingredients in half, and you’ll have just the right amount.

Storage Info

Best Practices for Storage

To keep your pumpkin cheesecake brownies fresh, store them properly. First, let the brownies cool completely in the pan. Once cool, cut them into squares. Place the brownies in an airtight container. You can also layer parchment paper between the squares to stop them from sticking. This way, they stay soft and moist.

Freezing Instructions

If you want to freeze your brownies, first cool them down. Wrap each square tightly in plastic wrap. Then, place them in a freezer bag or container. Make sure to remove as much air as possible to avoid freezer burn. When you want to enjoy a brownie, take it out and let it thaw at room temperature. You can also warm it in the microwave for about 15-20 seconds.

Shelf Life Tips

These brownies can last for about 5 days at room temperature when stored properly. If you keep them in the fridge, they can last for up to a week. Look out for signs of spoilage like a change in color or an off smell. If they feel dry or hard, it’s best to toss them.

FAQs

Can I make Pumpkin Cheesecake Brownies ahead of time?

Yes, you can make these brownies ahead of time. After baking, let them cool completely. Once cooled, cut them into squares. Store them in an airtight container. They keep well in the fridge for up to a week. If you want to enjoy them later, consider freezing them.

Can I use fresh pumpkin instead of canned?

You can use fresh pumpkin. To do this, start by cooking the pumpkin. Cut it in half and remove the seeds. Roast it in the oven until soft. Once cool, scoop out the flesh and blend it until smooth. Fresh pumpkin adds a nice taste but takes more time.

What can I substitute for cream cheese?

If you want an alternative to cream cheese, try using Greek yogurt. It gives a nice creaminess. You can also use mascarpone or silken tofu for a dairy-free option. Each choice will change the taste slightly, but they work well.

How do I know when the brownies are done?

Check the brownies after 30 minutes of baking. Look for set edges and a slight jiggle in the center. Insert a toothpick in the middle; it should come out with a few moist crumbs. If it comes out clean, they may be overbaked.

Can I add nuts to this recipe?

Yes, you can add nuts to your brownies. Walnuts or pecans work great. Chop them roughly and stir them into the brownie batter. This adds a nice crunch and flavor. Just be sure not to add too many, so the brownies stay soft and fudgy.

These Pumpkin Cheesecake Brownies blend rich chocolate with creamy pumpkin flavors. We covered each step: from gathering your ingredients to baking and storing. Remember to avoid overmixing for perfect brownies. Try different flavors or even a gluten-free version to suit your taste. Follow these tips for a tasty dessert that impresses. Enjoy sharing this delight with friends and famil

- 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 8 oz cream cheese, softened - 1/2 cup granulated sugar - 1/2 cup canned pumpkin puree - 1 large egg - 1 teaspoon pumpkin spice - 1 teaspoon vanilla extract Each ingredient plays a key role in making these brownies rich and creamy. The unsalted butter gives the brownies a smooth texture. Granulated sugar sweetens the mix, while eggs add moisture and structure. Vanilla extract brings a warm aroma. The all-purpose flour and cocoa powder form the base, giving depth and richness. Baking powder helps them rise, and salt balances the sweetness. For the pumpkin cheesecake swirl, cream cheese acts as the star, providing creaminess. The sugar enhances the flavor, while canned pumpkin puree adds that beloved fall taste. A large egg binds the mixture. Pumpkin spice gives it warmth, and more vanilla extract ties everything together. Each ingredient complements the others to create a delightful treat. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Prepare a 9x13 inch baking pan by greasing it and lining it with parchment paper. - In a large bowl, combine 1 cup of melted butter and 2 cups of sugar. - Mix in 4 large eggs and 1 teaspoon of vanilla extract, one egg at a time. - In a separate bowl, sift together 1 cup of flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. - Fold the dry mix into the wet mix gently until just combined. - In another bowl, beat 8 oz of softened cream cheese until smooth. - Gradually blend in 1/2 cup of sugar, 1/2 cup of pumpkin puree, and 1 large egg. - Add 1 teaspoon of pumpkin spice and 1 teaspoon of vanilla extract, blending until very smooth. - Pour about two-thirds of the brownie batter into the prepared pan. - Drop spoonfuls of the pumpkin cheesecake mixture on top of the brownie layer. - Add the remaining brownie batter over the pumpkin layer. - Place the pan in the oven and bake for 30-35 minutes. - Check for doneness by inserting a toothpick in the center; it should come out slightly fudgy. - Let the brownies cool in the pan on a wire rack. - Once cool, use the parchment paper to lift them out and cut into squares. - Serve them plain, or dust with powdered sugar or add whipped cream for a tasty touch. To get that perfect brownie texture, avoid overmixing your batter. When you mix too much, the brownies can become tough. Just stir until the dry and wet ingredients blend. Use fresh ingredients for the best flavor and texture. Fresh eggs and butter make a big difference. They help your brownies rise and stay soft. If you want to boost the pumpkin flavor, you can swap out pumpkin spice. Try using cinnamon, nutmeg, and ginger instead. This mix can bring a warm taste to your brownies. You may also add extra spices like allspice for more depth. A little pinch can go a long way! For a beautiful presentation, dust your brownies with powdered sugar. You can also add a dollop of whipped cream on top. This adds a nice touch. Pair your brownies with a warm drink, like spiced cider or coffee. The warmth of the drink makes the brownies more enjoyable. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and egg for the cheesecake layer are at room temperature. This helps create a smooth and creamy texture without lumps. Don't Overmix: When combining the dry ingredients with the wet ingredients for the brownie layer, mix until just combined. Overmixing can lead to a cakey texture instead of fudgy. Swirl with Care: When swirling the pumpkin cheesecake mixture into the brownie batter, use a gentle hand. You want to create beautiful marbled patterns without completely blending the two layers. Let Them Cool: Allow the brownies to cool completely in the pan before cutting them. This helps them set up properly and ensures clean, neat squares when you cut them. {{image_4}} You can make these brownies gluten-free by swapping regular flour for almond or coconut flour. These flours add unique flavors. You may need to adjust the amount of flour slightly. For sweeteners, use coconut sugar or a sugar substitute like stevia. These options keep the taste rich and lower the carbs. Want to mix things up? Add chocolate chips to the brownie layer for extra sweetness. You can also swap pumpkin for other purees, like sweet potato or butternut squash. Each option offers a new twist on flavor, keeping it fun and delicious. If you want smaller treats, try making mini brownies! Use a mini muffin tin to create bite-sized delights. This approach lets you enjoy just a little bit without overindulging. You can easily adjust the recipe to make fewer servings too. Just cut the ingredients in half, and you’ll have just the right amount. To keep your pumpkin cheesecake brownies fresh, store them properly. First, let the brownies cool completely in the pan. Once cool, cut them into squares. Place the brownies in an airtight container. You can also layer parchment paper between the squares to stop them from sticking. This way, they stay soft and moist. If you want to freeze your brownies, first cool them down. Wrap each square tightly in plastic wrap. Then, place them in a freezer bag or container. Make sure to remove as much air as possible to avoid freezer burn. When you want to enjoy a brownie, take it out and let it thaw at room temperature. You can also warm it in the microwave for about 15-20 seconds. These brownies can last for about 5 days at room temperature when stored properly. If you keep them in the fridge, they can last for up to a week. Look out for signs of spoilage like a change in color or an off smell. If they feel dry or hard, it’s best to toss them. Yes, you can make these brownies ahead of time. After baking, let them cool completely. Once cooled, cut them into squares. Store them in an airtight container. They keep well in the fridge for up to a week. If you want to enjoy them later, consider freezing them. You can use fresh pumpkin. To do this, start by cooking the pumpkin. Cut it in half and remove the seeds. Roast it in the oven until soft. Once cool, scoop out the flesh and blend it until smooth. Fresh pumpkin adds a nice taste but takes more time. If you want an alternative to cream cheese, try using Greek yogurt. It gives a nice creaminess. You can also use mascarpone or silken tofu for a dairy-free option. Each choice will change the taste slightly, but they work well. Check the brownies after 30 minutes of baking. Look for set edges and a slight jiggle in the center. Insert a toothpick in the middle; it should come out with a few moist crumbs. If it comes out clean, they may be overbaked. Yes, you can add nuts to your brownies. Walnuts or pecans work great. Chop them roughly and stir them into the brownie batter. This adds a nice crunch and flavor. Just be sure not to add too many, so the brownies stay soft and fudgy. These Pumpkin Cheesecake Brownies blend rich chocolate with creamy pumpkin flavors. We covered each step: from gathering your ingredients to baking and storing. Remember to avoid overmixing for perfect brownies. Try different flavors or even a gluten-free version to suit your taste. Follow these tips for a tasty dessert that impresses. Enjoy sharing this delight with friends and family!

Pumpkin Cheesecake Brownies

Deliciously rich brownies swirled with a creamy pumpkin cheesecake layer, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 20
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 0.5 cup cocoa powder
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 8 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 0.5 cup canned pumpkin puree
  • 1 large egg
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly and lining it with parchment paper.
  • In a large mixing bowl, combine the melted butter and granulated sugar. Stir until thoroughly combined. Add the eggs one at a time, mixing fully before adding the next. Mix in the vanilla extract.
  • In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture until just combined.
  • In another bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until blended. Incorporate the pumpkin puree, large egg, pumpkin spice, and vanilla extract until smooth.
  • Pour two-thirds of the brownie batter into the prepared pan. Drop dollops of the pumpkin cheesecake mixture across the brownie base. Spoon the remaining brownie batter over the top.
  • Using a knife or skewer, gently swirl through the pumpkin cheesecake mixture and brownie batter to create marbled designs.
  • Bake for 30-35 minutes, until the edges are set and a toothpick inserted in the center comes out slightly fudgy.
  • Let the brownies cool completely in the pan. Once cooled, lift them out using the parchment paper and cut into squares.

Notes

For an elegant touch, dust with powdered sugar or serve with whipped cream.
Keyword brownies, cheesecake, dessert, fall, pumpkin

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