Description
These Pumpkin Cheesecake Brownies combine the rich, fudgy texture of classic chocolate brownies with a creamy, spiced pumpkin cheesecake layer. Perfect for fall or any time you crave a decadent, seasonal dessert, this recipe layers a rich brownie base with a smooth pumpkin cheesecake topping, swirled together and baked to perfection.
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 to ensure easy removal of the brownies.
- Prepare Brownie Mixture: In a large bowl, combine the melted unsalted butter and granulated sugar; mix well until the mixture is smooth and glossy.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition. Stir in the vanilla extract to enhance flavor.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold this into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Spread Brownie Batter: Pour the prepared brownie batter into the lined baking pan and spread evenly, making a uniform base layer.
- Make Pumpkin Cheesecake Layer: Beat the softened cream cheese in a clean bowl until smooth and creamy. Add pumpkin puree, sugar, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Mix thoroughly until the mixture is fully combined and silky.
- Layer Cheesecake Mixture: Dollop the pumpkin cheesecake mixture in spoonfuls over the brownie batter in the pan. Using a knife or spatula, gently swirl the two mixtures together to create a marbled effect without fully blending them.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Remove the brownies from the oven and allow them to cool in the pan for 15-20 minutes. Then transfer to a wire rack to cool completely before slicing.
- Slice and Serve: Once fully cooled, slice the brownies into squares and serve. Enjoy this rich and creamy dessert with a perfect balance of chocolate and pumpkin spice.
Notes
- Use room temperature cream cheese for a smoother cheesecake layer.
- Do not overmix the batter to keep brownies fudgy and tender.
- Swirling the layers gently preserves the visual appeal of the marbled effect.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For cleaner slices, chill the brownies before cutting.
