Imagine the warm aroma of chocolate and pumpkin spice wafting through your kitchen as you bake these delightful Pumpkin Cheesecake Brownies.
These cozy treats are surprisingly easy to make, combining the richness of brownies with a creamy pumpkin cheesecake layer, perfect for any dessert lover.
As the ingredients meld together in the oven, they transform into a swirled masterpiece that’s both visually stunning and delicious.
Let’s bring this delectable dessert to life!
Kitchen Tools Required
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 9×9 inch baking pan
- 1 oven
- 1 toothpick
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Cook & Prep Time
To efficiently manage your time while making Pumpkin Cheesecake Brownies, here’s a suggested timeline:
- Reading and Gathering Ingredients (10 minutes):
- Spend this time reading through the recipe to familiarize yourself with the steps.
- Gather all the ingredients and equipment needed for the recipe.
- Prep Work (20 minutes):
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together melted butter and 1 1/2 cups of sugar until well combined.
- Add 3 eggs one at a time, mixing well after each addition.
- Stir in flour, cocoa powder, and salt until just combined.
- Pour the brownie batter into a greased 9×9 inch baking pan, reserving 1 cup of the batter.
- In another bowl, beat cream cheese, remaining sugar, pumpkin puree, remaining egg, vanilla extract, and pumpkin pie spice until smooth.
- Assembly (10 minutes):
- Spread the pumpkin mixture over the brownie batter in the pan.
- Drop spoonfuls of the reserved brownie batter over the pumpkin layer.
- Use a toothpick to gently swirl the brownie and pumpkin batters together.
- Baking (45 minutes):
- Place the baking pan in the preheated oven and bake for 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cooling (1 hour):
- Allow brownies to cool in the pan for 1 hour before cutting and serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together melted butter and 1 1/2 cups of sugar until well combined.
Add 3 eggs one at a time, mixing well after each addition.
Stir in flour, cocoa powder, and salt until just combined.
Pour brownie batter into a greased 9×9 inch baking pan, reserving 1 cup of the batter.
In another bowl, beat cream cheese, remaining sugar, pumpkin puree, remaining egg, vanilla extract, and pumpkin pie spice until smooth.
Spread the pumpkin mixture over the brownie batter in the pan.
Drop spoonfuls of the reserved brownie batter over the pumpkin layer.
Use a toothpick to gently swirl the brownie and pumpkin batters together.
Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow brownies to cool in the pan for 1 hour before cutting and serving.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for an extra creamy texture.
- Vanilla Ice Cream: Serve warm brownies with a scoop of vanilla ice cream for a delightful temperature contrast.
- Caramel Drizzle: Drizzle some caramel sauce over the brownies for a rich and sweet flavor enhancement.
- Chopped Nuts: Sprinkle some chopped walnuts or pecans for added crunch and nutty flavor.
- Fresh Berries: Accompany with fresh berries like raspberries or strawberries for a burst of freshness and color.
Storage
To store Pumpkin Cheesecake Brownies, place them in an airtight container.
Refrigerate for up to 5 days. This preserves their texture and flavor.
Guarantee ideal freshness by keeping them chilled.
Freezing
To freeze Pumpkin Cheesecake Brownies, wrap individually in plastic wrap.
Then place in an airtight container.
Thaw in the refrigerator before serving to maintain texture and flavor.
Reheating
For ideal taste, gently reheat pumpkin cheesecake brownies in the oven at 300°F for 10 minutes.
Alternatively, use a microwave at low power for 30 seconds to prevent drying.
Final Thoughts
Pumpkin Cheesecake Brownies are a delightful blend of rich chocolate and creamy pumpkin flavors.
The combination of a fudgy brownie base with a smooth pumpkin cheesecake layer creates a perfect dessert for any occasion.
These brownies are relatively easy to make, requiring just a few simple steps and common ingredients.
Whether you’re a seasoned baker or a beginner, this recipe offers a satisfying treat that’s sure to impress family and friends.
The key to a successful batch lies in the preparation and layering.
Ensuring the cream cheese is at room temperature will help achieve a smooth and creamy cheesecake mixture.
Additionally, swirling the brownie and pumpkin batters together creates an appealing marbled effect.
Once baked, it’s important to allow the brownies to cool for an hour.
This resting period helps the flavors meld together and makes slicing easier.
Store these brownies in an airtight container in the refrigerator for up to 5 days.
They can be served chilled or at room temperature, depending on your preference.
Frequently Asked Questions
Can I Use a Different Size Baking Pan?
Yes, you can use a different size baking pan, but you’ll need to adjust the baking time. A larger pan decreases thickness, so reduce time slightly. A smaller pan increases thickness, so increase baking time accordingly for perfect results.
Is There a Substitute for Pumpkin Puree?
You can substitute pumpkin puree with sweet potato puree in equal measure. It’ll give a similar texture and slightly sweeter flavor. Make sure it’s well-blended for a smooth consistency. Adjust spices to balance the flavor profile.
How Do I Make This Recipe Gluten-Free?
To make this recipe gluten-free, substitute the all-purpose flour with 1 cup of gluten-free all-purpose flour blend. Ascertain it includes xanthan gum for structure. Follow the original steps, adding a creative swirl for visual appeal.
Can I Use Dark Chocolate Cocoa Powder?
Yes, you can use dark chocolate cocoa powder. Replace the regular cocoa powder with an equal amount (1 cup) of dark chocolate cocoa powder. This will give your dessert a richer, more intense chocolate flavor. Enjoy!
How Can I Make These Brownies Vegan?
Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), use vegan butter, and swap cream cheese for a vegan version. Substitute with dairy-free pumpkin puree and opt for dark chocolate cocoa powder.
Pumpkin Cheesecake Brownies
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 9×9 inch baking pan
- 1 Oven
- 1 toothpick
Ingredients
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 8 ounces cream cheese softened
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together melted butter and 1 1/2 cups of sugar until well combined.
- Add 3 eggs one at a time, mixing well after each addition.
- Stir in flour, cocoa powder, and salt until just combined.
- Pour brownie batter into a greased 9×9 inch baking pan, reserving 1 cup of the batter.
- In another bowl, beat cream cheese, remaining sugar, pumpkin puree, remaining egg, vanilla extract, and pumpkin pie spice until smooth.
- Spread the pumpkin mixture over the brownie batter in the pan.
- Drop spoonfuls of the reserved brownie batter over the pumpkin layer.
- Use a toothpick to gently swirl the brownie and pumpkin batters together.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow brownies to cool in the pan for 1 hour before cutting and serving.
Notes
