Pumpkin Cheesecake Brownies
Your favorite fudgy dessert gets a fall upgrade with this recipe for Pumpkin Cheesecake Brownies. A from-scratch treat combining a rich, chocolate brownie and creamy pumpkin cheesecake will satisfy all your seasonal cravings.
Equipment
- 8 x 8 metal pan
Ingredients
Fudge Brownies
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 tsp vanilla extract pure
- 2 large eggs room temperature
- 1/2 cup unsweetened cocoa powder 100% cacao
- 1/2 cup all-purpose flour unbleached
- 1/4 tsp sea salt fine
Pumpkin Cheesecake
- 6 ounces full-fat cream cheese softened to room temperature
- 1 large egg room temperature
- 2/3 cup light brown sugar
- 1 tsp vanilla extract pure
- 2/3 cup canned pumpkin puree
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
Fudge Brownies
- Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with aluminum foil and set aside.
- In a large bowl, whisk together butter and sugar until combined.
- Add vanilla and eggs, whisking until smooth.
- In a separate bowl, sift together cocoa powder, flour and salt.
- Add dry ingredients to wet, stirring with a wooden spoon until just combined. Note: batter will be thick.
Pumpkin Cheesecake
- Beat cream cheese with an electric mixer until smooth and lump free, scraping down the sides of the bowl with a spatula as needed.
- Add egg, brown sugar, vanilla, pumpkin, cinnamon and nutmeg then beat until combined.
Assembly
- Reserve 1/2 cup of brownie batter and set aside. Spoon remaining brownie batter into prepared baking pan and smooth with a spatula until even.
- Pour pumpkin cheesecake mixture over the brownie batter in the baking pan.
- Dollop reserved brownie batter onto pumpkin cheesecake layer.
- Using a sharp knife, gently swirl together pumpkin cheesecake and brownie batter dollops.
- Bake for 30 to 35 minutes. Brownies are done when a tester inserted into the center comes out with a few moist crumbs.
- Remove from oven and place brownie pan on a baking rack to cool completely at room temperature, approximately 1 hour.
- Cover brownie pan with plastic wrap and refrigerate for 3 to 4 hours until set.
- Gently remove aluminum foil then cut brownies into squares and serve.
- Store brownies covered in the refrigerator up to 5 days.