Description
These Pumpkin Cheesecake Brownie Bites combine rich brownie flavors with creamy pumpkin cheesecake swirls, offering a perfect fall-inspired treat. Moist and spiced pumpkin cheesecake is layered over decadent cocoa brownie batter, studded with chocolate chips and turkey bacon for a delightful sweet and savory twist.
Ingredients
Scale
Cheesecake Layer
- 1/2 cup cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Brownie Layer
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- Pinch salt
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup cooked turkey bacon, crumbled
- 1/2 cup chocolate chips
Instructions
- Prepare the cheesecake mixture: In a medium bowl, beat the softened cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully combined and creamy. Set aside.
- Make the brownie batter: In another bowl, whisk together all-purpose flour, cocoa powder, baking powder, and a pinch of salt. In a separate mixing bowl, beat eggs, granulated sugar, and vanilla extract until light and fluffy. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the crumbled cooked turkey bacon and chocolate chips.
- Assemble the brownie bites: Preheat the oven to 350°F (175°C). Grease a mini muffin pan or line with paper liners. Spoon a small amount of brownie batter into each muffin well, just enough to cover the bottom. Then, add a spoonful of the pumpkin cheesecake mixture on top. Finally, add a layer of brownie batter to cover the cheesecake layer. Use a toothpick or skewer to gently swirl the layers to create a marbled effect.
- Bake: Place the mini muffin pan in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted in the brownie part comes out mostly clean and the cheesecake layer is set but still slightly jiggly.
- Cool and serve: Allow the brownie bites to cool completely in the pan on a wire rack. Once cool, refrigerate for at least 1 hour to let the cheesecake layer firm up further. Remove from pan and serve chilled for best taste and texture.
Notes
- Use pumpkin puree, not pumpkin pie filling for best flavor balance.
- You can substitute turkey bacon with regular bacon or omit for a vegetarian version.
- For a dairy-free option, use dairy-free cream cheese and butter substitutes.
- Do not overmix brownie batter to keep brownies fudgy.
- Allow the bites to cool and chill well before serving for neat slices and enhanced flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
