Pumpkin Cheesecake Brownies
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5.0
6 reviews
Excellent
Pumpkin Cheesecake Brownies
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As the leaves turn golden and the air crispens, there's no better way to celebrate autumn than with homemade Pumpkin Cheesecake Brownies.This delicious fusion of classic desserts combines the rich, fudgy texture of brownies with the creamy, spiced pumpkin cheesecake.In every bite, you'll savor the warmth of cinnamon and nutmeg alongside decadent chocolate. This comforting and indulgent treat is perfect for fall gatherings or cozy evenings at home. 🍂
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Ingredients
For the Pumpkin Cheesecake Layer:
- 113 g canned pureed pumpkin (such as Libby's)
- 113 g cream cheese , at room temperature
- 25 g light brown sugar or granulated sugar
- 1 large egg
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
For the Brownie Layer:
- 100 g all-purpose flour
- 10 g 100% cocoa natural unsweetened (such as Hershey's) for more chocolaty flavor , optional
- ½ teaspoon baking powder
- 230 g bittersweet chocolate chips or bar finely chopped
- 120 g unsalted butter , cut into small pieces
- 150 g sugar
- 60 g light brown sugar
- 3 large eggs
- ½ tablespoon vanilla extract
- 100 g bittersweet chocolate chips
- ¼ teaspoon kosher salt
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Instructions
For the Pumpkin Cheesecake Filling:
- Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add pumpkin, cinnamon, and nutmeg; continue beating until blended, scraping the bottom and sides of the bowl to make sure all the cream cheese is well blended.
- Reduce the mixer speed to low and add egg and vanilla; beat just until the egg is blended, for about 30 seconds. Set pumpkin cheesecake filling aside.
For the Brownies:
- Preheat the oven to 325°F (160°C). Spray an 8" x 8" (20 x 20 cm) square pan with cooking spray and line it with parchment paper, leaving an overhang around the edges.
- In a medium bowl, sift together the flour, baking powder, and cocoa powder; set aside.
- In a heatproof bowl, add the butter and 230 g chocolate and microwave on 50% power for 30 seconds. Stir well with a silicone spatula. Continue microwaving in 10-15-second bursts, stirring in between each burst. As the chocolate and butter begin to melt, stir gently to prevent lumps. Stop microwaving when only a few small pieces of chocolate and butter remain. The residual heat will melt the rest. Let cool.
- In the bowl of a stand mixer with the paddle attachment, add sugar, light brown sugar, vanilla, salt, and eggs. Beat on medium speed until well blended, about 1 minute. Add cooled chocolate mixture and mix until well combined.
- Add the flour mixture and the remaining 100 g chocolate chips, mixing until just blended. Do not overmix. Pour batter into the pan in an even layer.
- Dollop pumpkin cheesecake filling over the brownie batter. Use a wooden skewer or butter knife to swirl the brownie batter into the cheesecake filling using a figure-8 motion.
- Bake for 40 to 50 minutes, until the center is just set when you lightly jiggle the pan. Cool on a wire rack for 1 hour. Refrigerate until cold, about 3 hours. Cut pumpkin cheesecake brownies into squares and serve!
Equipments used:
Notes
- How to Store
- Store your leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- How to Freeze
- Once completely cooled, wrap the brownies tightly in plastic wrap and store them in an airtight container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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