Description
These Pumpkin Cheesecake Brownies are the perfect fall treat, combining rich, fudgy chocolate brownies with a creamy pumpkin cheesecake layer. Moist, decadent, and beautifully spiced with pumpkin pie spice, these brownies offer a delightful contrast of flavors and textures that make them irresistible for any occasion.
Ingredients
Scale
Brownie Batter
- Cooking spray
- 1/2 cup (1 stick) unsalted butter
- 3 oz. chocolate (60% cacao), chopped
- 1 tsp. pure vanilla extract
- 1/2 tsp. espresso powder
- 1/2 tsp. kosher salt
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs, room temperature
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (20 g) unsweetened cacao powder
Pumpkin Cheesecake & Assembly
- 8 oz. cream cheese, room temperature
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp. pumpkin pie spice
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- Unsweetened cocoa powder, for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch metal baking pan thoroughly with cooking spray. Line the pan with foil, leaving an overhang on two opposite sides for easy removal later, and grease the foil with cooking spray as well.
- Melt Butter and Chocolate: In a small pot over medium heat, melt the unsalted butter. Remove from heat and add the chopped chocolate. Stir with a rubber spatula until the mixture is fully melted and smooth. Stir in the vanilla extract, espresso powder, and kosher salt until combined.
- Mix Brownie Batter: In a large bowl, whisk together the granulated sugar and light brown sugar. Slowly whisk in the chocolate mixture until smooth. Add the eggs one at a time, whisking well after each addition. Continue whisking for about 30 seconds until the batter is well combined. Gently fold in the all-purpose flour and unsweetened cacao powder using a spatula just until combined; avoid overmixing.
- Prepare Pumpkin Cheesecake Mixture: In another large bowl, use a handheld mixer on medium-high speed to beat the cream cheese until smooth and creamy, about 2 to 3 minutes. Add the egg, pumpkin puree, granulated sugar, flour, pumpkin pie spice, vanilla extract, and kosher salt. Continue beating until all ingredients are well combined and the mixture is smooth.
- Assemble the Layers: Pour the brownie batter into the prepared pan and spread it evenly with a spatula. Carefully dollop and spread the pumpkin cheesecake mixture on top of the brownie batter, taking care not to mix the two layers too much to keep them distinct.
- Bake the Brownies: Place the pan in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a tester or toothpick into the center; it should come out with a few moist crumbs attached, indicating the brownies are set but still fudgy.
- Cool and Serve: Allow the brownies to cool completely in the pan before removing them using the foil overhang. Optionally, dust the top with unsweetened cocoa powder before slicing into 9 squares and serving.
Notes
- Make sure the cream cheese and eggs are at room temperature for smooth and creamy cheesecake filling.
- Use a metal pan for even baking and better texture contrast.
- Don’t overbake – the brownies should be moist and fudgy inside.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Store cooled brownies in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 brownie (1/9 of recipe)
- Calories: 350
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
