Pumpkin Cheesecake Brownies
Pumpkin cheesecake brownies are the ultimate fall mashup, with rich chocolate and creamy pumpkin cheesecake swirled together. They’re indulgent, beautiful, and exactly what you want at a fall gathering.
Servings: 15 brownies
Ingredients
For the pumpkin cheesecake filling
- 8 oz cream cheese softened
- ½ cup light brown sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ⅓ tsp ground ginger
For the brownies
- 16 tbsp (2 sticks) unsalted butter melted
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 3 large eggs
- ¾ cup Dutch-process cocoa powder
- 1 ¼ cups all-purpose flour
- ½ tsp kosher salt
- 1 tsp baking powder
- 1 cup bittersweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Prepare the cheesecake filling: In a medium bowl, whip the cream cheese until smooth to ensure it is soft. Add brown sugar and stir until dissolved. Mix in the egg and pumpkin. Fold in the vanilla extract, cinnamon, and ginger until smooth, and set aside.8 oz cream cheese, ½ cup light brown sugar, 1 large egg, 1 cup pumpkin puree, 1 tsp vanilla extract, 1 tsp ground cinnamon, ⅓ tsp ground ginger
- Prepare the brownies: Whisk together the melted butter, granulated sugar, and brown sugar 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.16 tbsp (2 sticks) unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar, 2 tsp vanilla extract, 3 large eggs, ¾ cup Dutch-process cocoa powder, 1 ¼ cups all-purpose flour, ½ tsp kosher salt, 1 tsp baking powder, 1 cup bittersweet chocolate chips
- Mix together the layers: Prepare a 9 x 13-inch baking pan by spraying it with nonstick baking spray. Line it with one layer of parchment and spray the 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 the remaining brownie batter in 8 dollops on top of the cheesecake layer. 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 the preheated 350°F oven until the center jiggles slightly and the edges are set, 45-60 minutes. Remove from oven and cool completely, about 4 hours. Using the parchment sling, remove brownies from the pan and cut into squares.
Video
Nutrition
Serving: 1brownie | Calories: 431kcal