Pumpkin Cheesecake Brownie Bars
User Reviews
5
Pumpkin Cheesecake Brownie Bars
Description
The Pumpkin Cheesecake Brownie Bars recipe starts with melting bittersweet chocolate, milk chocolate chips, and butter then mixing with eggs, sugar, vanilla, flour, and salt to form a dense, fudgy brownie base baked in a 9x13" pan. Once baked, the pumpkin cheesecake layer is prepared by blending cream cheese, pumpkin puree, eggs, melted butter, powdered sugar, and cinnamon for a smooth, spiced topping.
The bars balance the rich, chocolatey density of the brownie with a creamy, slightly spiced pumpkin cheesecake, resulting in a dessert with moist texture and layered flavors. The chocolate chips in both layers add pockets of melty chocolate.
These bars are suitable for cutting into squares for dessert or parties. They can be stored in the refrigerator for several days once cooled.
Notes suggest flexibility in choice of chocolate chips, such as semisweet or bittersweet. Properly cooled bars should be stored covered in the refrigerator to maintain texture and flavor.
Ingredients
Brownie Base
- 4 oz. bittersweet baking chocolate 70% cocoa
- 1 cup milk chocolate chips
- 6 tablespoons butter unsalted
- 3 egg
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract pure
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
Pumpkin Cheesecake
- 8 oz. cream cheese softened
- 1 cup pumpkin puree
- 2 egg
- 2 tablespoons butter melted and slightly cooled, unsalted
- 1 ½ cups powdered sugar
- ½ teaspoon ground cinnamon
- ½ cup dark chocolate chips or bittersweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9x13" baking dish with parchment paper, and spritz with nonstick baking spray. Set aside.
- Make the Brownie Base
- Measure the baking chocolate, chocolate chips and butter into a medium-sized glass bowl. Heat in the microwave for 10-15 second increments to melt, stirring after each round of heating, until the mixture is melted and smooth. Set aside.
- In another (large) bowl, add the eggs, sugar and vanilla. Using a hand mixer, beat until the mixture is creamy and light. If the chocolate mixture is still hot, add a drizzle of it to the egg mixture to temper the eggs, and stir vigorously. Once tempered, pour the rest of the chocolate into the egg mixture, mixing until combined.
- Measure in the flour and salt, and using the hand mixer, mix until combined. It will be dense.
- Pour the brownie base mixture into the prepared baking dish and spread with a rubber spatula until an even layer on the bottom of the pan. Set aside.
- Make the Pumpkin Cheesecake
- In another bowl, blend the cream cheese and pumpkin together using the hand mixer. Mix until light and fluffy.
- Add the eggs, mixing until combined. Drizzle in the slightly cooled, melted butter, and stir until incorporated.
- When the mixture is smooth, measure in the cinnamon and powdered sugar, mixing on the lowest setting until the ingredients are well-mixed.
- Pour this cheesecake layer on top of the brownie mixture in the pan.
- Sprinkle chocolate chips on top of cheesecake layer. Sprinkle with cinnamon, if desired.
- Bake for 45 to 50 minutes, or until the cheesecake is set.
- Let cool for 30 minutes, then slice into individual bars and enjoy warm or cold!
Notes
- Bittersweet, semisweet, or milk chocolate chips can be used according to preference.
- Store completely cooled bars covered in the refrigerator for a few days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12large squares
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 496kcal | 25% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 120mg | 40% |
| Sodium | 171mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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