Pumpkin Cheesecake Brownies
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Prep Time
1 hr
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Cook Time
30 mins
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Servings
24 servings
Pumpkin Cheesecake Brownies
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
For The Brownie Layer:
- 2 egg large
- 1/3 cup Dutch-process cocoa powder
- ½ cup plus 2 tablespoons boiling water
- 1/2 cup chocolate chips semi sweet, melted
- 6 tablespoons unsalted butter half stick, melted
- ½ cup vegetable oil
- 2½ cups sugar 17.5 ounces
- 1¾ cups all-purpose flour 8.75 ounces
- ¾ teaspoon salt
- 1 teaspoons mayonnaise
For the Pumpkin Cheesecake Layer
- 12 oz cream cheese 1 & 1/2 packs
- 15 oz pumpkin puree 425 g or about 2 cups
- 1 cup granulated sugar 200 g
- 2 tablespoons all-purpose flour 18 g
- 2 teaspoon vanilla extract
- 2 egg large
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 350F degrees. Line a 13x9 pan with parchment paper or spray with cooking spray.
Cheesecake mixture
- Make the cheesecake batter by first placing the pumpkin into a skillet and heating it for 8-10 minutes on medium heat. Make sure to stir constantly so it doesn't clump up.
- Beat the cream-cheese until nice and fluffy for about one minute. Add the pumpkin mixture when it has cooled down. Incorporate the eggs one at a time and then add the sugar, vanilla, flour, and spices. Keep mixing for another minute. set aside and begin the brownie mixture.
Brownie mixture
- start off by melting the butter, chocolate chips, and sugar. Remove from heat and add the coco powder, vanilla, eggs and flour. mix for a bit and add the oil, salt, flour, mayo and water. Stir the whole mixture with a wooden spoon until fully mixed.
- Pour the brownie mixture onto the pan and save about 1/4 cup of brownie mixture.
- Pour the cheesecake mixture on top of the brownie mixture.
- Take the leftover brownie mixture and drizzle it on top of the cheesecake layer and use a spoon or toothpick and create swirls on the upper layer.
- bake for 30 minutes and allow to cook on cooling rake. Enjoy!
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