Description
These Pumpkin Cheesecake Brownies combine the rich, fudgy texture of classic chocolate brownies with a creamy, spiced pumpkin cheesecake swirl. Perfect for autumn or any time you crave a decadent dessert with seasonal flair, these bars offer a delightful balance of chocolate and pumpkin spice with a luscious cream cheese topping.
Ingredients
Scale
Brownie Base
- 1 cup + 2 Tbsp bittersweet chocolate, chopped or chips
- ½ cup unsalted butter, cut into quarters
- 3 Tbsp unsweetened cocoa powder
- 3 large eggs, room temperature
- 1¼ cups granulated sugar
- 2 tsp pure vanilla extract
- ½ tsp salt
- 1 cup all-purpose flour
Cheesecake Layer
- 1 cup block cream cheese, room temperature
- ½ cup pure pumpkin purée
- 1 large egg, room temperature
- ¼ cup granulated sugar
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper and lightly grease it to prevent sticking.
- Melt Chocolate and Butter: In a double boiler or heatproof bowl set over simmering water, melt the bittersweet chocolate and butter together. Whisk in the cocoa powder until smooth, then let the mixture cool slightly to avoid cooking the eggs in the next step.
- Mix Brownie Batter: Using a hand mixer, beat the eggs and 1¼ cups granulated sugar in a large bowl until the mixture is light and fluffy. Add the vanilla extract and salt, then slowly pour in the cooled chocolate mixture while mixing on low speed.
- Add Flour: Gently stir in the all-purpose flour until just combined. Reserve ¼ cup of this brownie batter for the topping and pour the remaining batter evenly into the prepared pan.
- Prepare Cheesecake Layer: Beat the room temperature cream cheese until smooth. Add the pumpkin purée, one egg, ¼ cup granulated sugar, pumpkin pie spice, cinnamon, and vanilla extract. Mix until everything is smooth and well combined.
- Assemble Layers: Drop spoonfuls of the pumpkin cheesecake mixture over the brownie base, spreading it gently and evenly. Then drop the reserved ¼ cup of brownie batter in small dollops on top of the cheesecake layer. Use a knife to swirl the brownie batter into the cheesecake layer to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs or clean.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into squares and serving. This cooling time helps the cheesecake layer set for easier slicing.
Notes
- Room temperature eggs and cream cheese produce a smoother batter and better texture.
- Be careful not to overmix the flour into the brownie batter to keep the brownies fudgy.
- Use parchment paper to easily lift brownies out of the pan for clean slicing.
- These brownies keep well refrigerated for up to 4 days; allow them to come to room temperature before serving.
- You can freeze uncut brownies wrapped tightly for up to 2 months; thaw overnight in the refrigerator.
