These Pumpkin Cheesecake Brownies combine rich chocolate brownies and creamy pumpkin cheesecake for a delightful fall dessert.
Author:Olivia
Prep Time:30 minutes
Cook Time:50-55 minutes
Total Time:115 minutes
Yield:16 squares 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 can Cooking Spray
1/2 cup Unsalted Butter
3 oz. Chocolate (60% cacao)
1 tsp Pure Vanilla Extract
1/2 tsp Espresso Powder
1/2 tsp Kosher Salt
3/4 cup Granulated Sugar
1/4 cup Light Brown Sugar
2 large Eggs
1/2 cup All-Purpose Flour
1/4 cup Unsweetened Cocoa Powder
8 oz. Cream Cheese
1 large Egg
1/2 cup Canned Pumpkin Puree
1/3 cup Granulated Sugar
1/4 cup All-Purpose Flour
1 tsp Pumpkin Pie Spice
Unsweetened Cocoa Powder (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a baking pan with cooking spray.
Melt the unsalted butter and chopped chocolate together in a saucepan over low heat, stirring until smooth.
Whisk together granulated sugar, light brown sugar, and room temperature eggs in a medium bowl until well combined. Fold in the melted chocolate mixture until smooth.
Fold in all-purpose flour and unsweetened cocoa powder gradually, mixing just until combined.
Spread the brownie batter evenly into the prepared baking pan using a spatula.
Beat the room temperature cream cheese in another bowl until smooth. Add in the canned pumpkin puree, large egg, granulated sugar, all-purpose flour, pumpkin pie spice, and vanilla extract. Mix until creamy.
Layer the pumpkin cheesecake mixture on top of the brownie batter in the pan. Swirl with a knife for a marbled effect.
Bake in the preheated oven for about 50-55 minutes, or until the center is set but still slightly jiggly.
Cool the brownies at room temperature for about 30 minutes, then slice into squares.
Notes
Use room temperature ingredients for better mixing.
Store leftovers in an airtight container in the fridge.
These brownies taste better the next day as the flavors meld.