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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!
Watch how to make these pumpkin cheesecake brownies:
If you’d rather make something pumpkin and cheesecake, but chocolate isn’t your thing, make sure to check out my pumpkin cheesecake muffins. Yeah, muffin form! Yum!
Pumpkin Cheesecake Brownies
For the pumpkin cheesecake filling
- 8 oz cream cheese softened
- ½ cup brown sugar
- 1 egg
- 1 cup pumpkin pureé
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 1 tsp cinnamon
- ¼ tsp allspice
For the brownies
- 1 cup melted butter
- 1 cup white granulated sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 3 eggs
- ¾ cup cocoa
- 1 ¼ cups flour
- ½ tsp salt
- 1 tsp baking powder
- 1 cup bittersweet chocolate chips
- Preheat oven to 350°F.
For the cheesecake filling
- In a medium bowl, fold the cream cheese until smooth to ensure it is soft.
- Add bown sugar and stir until dissolved.
- Mix in the egg and pumpkin.
- Fold in the vanilla, cream, cinnamon, and allspice until smooth. Set aside.
For the brownies
- Whisk together the melted butter and sugars in a large bowl.
- Add the vanilla and eggs, whisking to incorporate.
- 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.
- Prepare a 9×13 baking pan by spraying with nonstick baking spray. Line with one layer of parchment and spray parchment.
- 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.
- Using a table knife, make figure-eight drawings all over the brownies, making sure the knife is touching the bottom of the pan. Do not worry about being too aggressive.
- Bake in preheated oven until the center jiggles slightly and the edges are set, 45-60 minutes.
- Remove from oven and cool completely, about 4 hours.
- 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.