Pumpkin Cheesecake Brownies

I love any change, especially the changing of the seasons. Fall is among the best: you have the anticipation of the upcoming holidays and the brisk autumn weather. While Halloween is not a day I enthusiastically celebrate, I never pass up the chance to be festive. These pumpkin cheesecake brownies are the perfect treat for Halloween or any fall day. With those warm spices, these are reminiscent of a pumpkin pie, but with the added bonus of a brownie. With no mixer needed, these are easy and delicious!

Pumpkin Cheesecake Brownies
For the pumpkin cheesecake filling
  1. 8 ounces softened cream cheese
  2. 1/2 cup brown sugar
  3. 1 egg
  4. 1 cup canned pumpkin
  5. 1 teaspoon vanilla extract
  6. 2 tablespoons heavy cream
  7. 1 teaspoon cinnamon
  8. 1/4 teaspoon allspice
For the brownies
  1. 1 cup melted butter
  2. 1 cup white granulated sugar
  3. 1 cup brown sugar
  4. 2 teaspoons vanilla extract
  5. 3 eggs
  6. 3/4 cup cocoa
  7. 1 1/4 cup flour
  8. 1/2 teaspoon salt
  9. 1 teaspoon baking powder
  10. 1 cup bittersweet chocolate chips
  1. Preheat oven to 350 degrees.
For the cheesecake
  1. In a medium bowl, fold the cream cheese until smooth to ensure it is soft.
  2. Add bown sugar and stir until dissolved.
  3. Mix in the egg and pumpkin.
  4. Fold in the vanilla, cream, cinnamon and allspice until smooth. Set aside.
For the brownies
  1. Whisk together the melted butter and sugars in a large bowl.
  2. Add the vanilla and eggs, whisking to incorporate.
  3. Sift in the cocoa and flour to ensure there are no lumps. Add salt and baking powder. Fold until no dry streaks remain then fold in chocolate chips.
  4. Prepare a 9x13 baking pan by spraying with nonstick baking spray. Line with one layer of parchment and spray parchment.
  5. Pour half the brownie batter in the prepared pan and spread to an even layer. Pour cheesecake filling over brownie batter and spread evenly. Place remaining brownie batter on top of cheesecake layer, filling in clumps evenly.
  6. Using a table knife, make figure 8 drawings all over the brownies, making sure the knife is touching the bottom of the pan. Do not worry about being too aggressive.
  7. Bake in preheated oven until the center jiggles slightly and the edges are set, 45-60 minutes.
  8. Remove from oven and cool completely, about 4 hours.
  9. Using parchment sling, remove brownies from pan and cut into squares. Store in an airtight container in the refrigerator up to one week or in the freezer up to four weeks.
Wyse Guide http://www.wyseguide.com/
Pumpkin Cheesecake Brownies | The Gray Boxwood

Pumpkin Cheesecake Brownies | The Gray Boxwood

Pumpkin Cheesecake Brownies | The Gray Boxwood

Video and images by The Gray Boxwood

    • Hi Tracey! There should be a button right below the title of the recipe that allows the recipe to be printed or saved. Let me know if it isn’t appearing and I’ll see if I can figure out why.

  • I’ve made these 2 weekends in a row! Fabulous!!! My family and friends are also in love! I’m having fun looking at all your recipes and videos! Just found you! Great info thank you for all of it!

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