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Pumpkin Cheesecake Brownies

Overhead shot of freshly baked Pumpkin Cheesecake Brownies
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These decadent Pumpkin Cheesecake Brownies combine the rich fudgy texture of brownies with the creamy tang of cheesecake and the warm spice of pumpkin. They’re the perfect fall dessert!

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

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. Make the Brownie Batter: In a large bowl, combine melted butter, sugar, cocoa powder, and salt. Mix well. Stir in vanilla extract. Add eggs one at a time, mixing well after each addition. Gradually add flour, mixing until just combined. Do not overmix.
  3. Make the Cheesecake Batter: In a separate bowl, beat softened cream cheese and sugar until smooth and creamy. Stir in pumpkin puree, egg, and pumpkin pie spice until well combined.
  4. Assemble and Bake: Pour the brownie batter into the prepared pan. Spread evenly. Spoon the cheesecake batter over the brownie batter. Swirl the cheesecake layer gently with a knife or skewer for a marbled effect.
  5. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the brownie layer comes out with fudgy crumbs.
  6. Cool and Chill: Let cool completely in the pan before cutting into squares. For best results, chill in the refrigerator for at least 1 hour before serving.

Notes

Serve these brownies chilled or at room temperature. A dollop of whipped cream or a dusting of powdered sugar makes a beautiful finishing touch.

Find it online: https://justflowe.com/pumpkin-cheesecake-brownies/