Description
Pumpkin Cheesecake Brownies combine the best of both worlds with a rich, fudgy brownie base and a creamy, spiced pumpkin cheesecake topping. Perfect for fall or holiday baking!
Ingredients
- Brownie Layer:
- 1/2 cup (8 tbsp) unsalted butter, cut into pieces
- 2 oz unsweetened chocolate, chopped
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp table salt
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 3/4 cup all-purpose flour
- 1 cup semisweet chocolate chips
- Pumpkin Cheesecake Layer:
- 8 oz full-fat cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup canned pumpkin puree
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or grease with cooking spray.
- Make the Brownie Layer: In a medium saucepan over low heat, melt the butter and unsweetened chocolate together until smooth. Remove from heat and whisk in cocoa powder, sugar, cinnamon, and salt. Mixture will be thick and grainy.
- Whisk in vanilla extract and egg until smooth. Switch to a spatula and stir in the flour and chocolate chips.
- Spread the brownie batter evenly into the prepared pan.
- Make the Cheesecake Layer: In a large mixing bowl, beat cream cheese and sugar together until smooth (about 1-2 minutes). Scrape down the bowl.
- Beat in egg, pumpkin puree, and vanilla until smooth and well combined.
- Spread the pumpkin cheesecake mixture over the brownie layer and smooth the top.
- Bake: Bake for 25-30 minutes, or until the top is set and edges slightly pull away from the pan.
- Cool & Chill: Let brownies cool to room temperature, then refrigerate for at least 4 hours to allow flavors to develop.
- Store: Keep in an airtight container in the refrigerator for up to 1 week.
Notes
- Use full-fat cream cheese for best texture—do not substitute with low-fat or fat-free.
- Brownies slice best when fully chilled.
- Add a pinch of nutmeg or clove to the cheesecake layer for extra fall flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of pan)
- Calories: Approx. 240
- Sugar: 19g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
