Go Back
- 1 cup unsalted butter, melted - 1 ½ cups granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - ½ teaspoon salt - 1 cup semi-sweet chocolate chips - 8 oz cream cheese, softened - 1 cup canned pumpkin puree - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - ½ teaspoon cinnamon To make delicious Pumpkin Cheesecake Brownies, gather these ingredients. The brownie layer needs melted butter, both types of sugar, eggs, and vanilla. You also need flour, cocoa powder, salt, and chocolate chips. For the cheesecake layer, have softened cream cheese and pumpkin puree ready. You will also need more sugar, eggs, and spices. These ingredients create rich flavors and creamy textures. Each layer plays a key role in making these brownies special. The brownie layer gives a deep chocolate taste, while the cheesecake layer adds a smooth and spiced pumpkin touch. When you combine them, you get a treat that is hard to resist. Make sure to use quality ingredients. Fresh eggs and good chocolate chips make a big difference. Enjoy the process of measuring and mixing. Each step brings you closer to a delightful dessert. 1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper. This helps with easy removal later. 2. In a large bowl, mix the melted butter, granulated sugar, and brown sugar. Whisk until smooth. 3. Add the eggs one at a time. Mix well after each egg. Stir in the vanilla extract. 4. In another bowl, sift the flour, cocoa powder, and salt. Gradually mix this into the wet ingredients until just combined. 5. Fold in the chocolate chips. Pour the brownie batter into the prepared pan. Spread it evenly across the bottom. 1. In a separate bowl, beat the softened cream cheese until smooth. 2. Add the pumpkin puree and granulated sugar. Mix until creamy and well combined. 3. Add the eggs, vanilla extract, pumpkin pie spice, and cinnamon. Mix until everything is smooth. 4. Carefully spoon the pumpkin cheesecake mixture over the brownie layer. Use a spatula to smooth it out. 1. With a butter knife or skewer, gently swirl the brownie and cheesecake layers together. Create a marbled effect without mixing them completely. 2. Bake in the preheated oven for 40-45 minutes. Check for doneness by inserting a toothpick. It should come out with a few moist crumbs. 3. Remove the brownies from the oven. Let them cool in the pan on a wire rack for at least 1 hour. 4. Once cooled, refrigerate for at least 2 more hours before slicing. This helps the texture. Cooling your brownies is key. Let them sit for at least an hour after baking. This helps the layers set well. For the best results, refrigerate them for two more hours. This keeps the cheesecake layer firm and easy to slice. Swirling is a fun technique. Use a knife to gently mix the brownie and cheesecake layers. Don’t mix them completely. You want to see swirls, not a single color. This gives your brownies a beautiful marbled look. If you need a dairy-free option, use vegan cream cheese. Many brands taste great and work well. You can also try cashew cream as a substitute. To cut down on sugar, use stevia or monk fruit sweetener. These options add sweetness without extra calories. Just be sure to check the package for proper measurements. For baking, a 9x13 inch pan works best. It gives even cooking and easy slicing. You can use glass or metal pans, but remember to adjust baking times. For mixing, a hand mixer or stand mixer is perfect for blending cream cheese. It helps you achieve a smooth texture. If you have a food processor, that works too. It makes mixing fast and easy. {{image_2}} Want to jazz up your pumpkin cheesecake brownies? You can easily add nuts or chocolate chunks to the brownie layer. Walnuts or pecans add a nice crunch and flavor. You can also experiment with chocolate chunks. They melt and create gooey pockets of chocolate in every bite. You might want to think about spices too. Try adding nutmeg or ginger to the pumpkin cheesecake layer. These spices give a warm flavor and a nice twist. Just a pinch can change the whole vibe of your dessert! If you need gluten-free options, swap the all-purpose flour for almond or oat flour. Both give a great texture without gluten. Just make sure to check the measurements, as different flours absorb moisture differently. For vegan adaptations, you can replace eggs with flaxseed meal or applesauce. Use dairy-free cream cheese to keep the cheesecake layer creamy. These changes make the recipe friendly for everyone, without losing any taste. Enjoy your delicious brownies, no matter your diet! To keep your pumpkin cheesecake brownies fresh, store them in an airtight container. This helps keep them moist and tasty. Place a piece of parchment paper between layers if you stack them. This prevents sticking. For long-term storage, freezing works well. Wrap the brownies tightly in plastic wrap. Then, place them in a freezer-safe bag. This keeps them for up to three months without losing flavor. When you want to enjoy them, thaw them in the fridge overnight. Pumpkin cheesecake brownies stay fresh for about five days at room temperature. If you store them in the fridge, they can last up to a week. Look for signs of spoilage, such as a sour smell or changes in texture. If they feel hard or dry, they may be past their prime. Always trust your senses to judge freshness. Can I make these brownies ahead of time? Yes, you can make these brownies ahead of time. Just bake them and let them cool. Store them in the fridge for up to three days. This helps the flavors blend even more. How do I know when the brownies are done baking? Check the brownies at 40 minutes. Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. If it comes out clean, they may be overbaked. Can I use fresh pumpkin instead of canned puree? Yes, you can use fresh pumpkin. Make sure to cook and puree it first. The texture and taste may change a bit, but it will still be delicious. What should I do if my cheesecake layer is too runny? If your cheesecake layer is too runny, it may need more cream cheese. Make sure it’s fully softened before mixing. Also, be sure to mix the ingredients gently, as overmixing can lead to excess air. How can I prevent my brownies from sticking to the pan? To prevent sticking, grease the pan well with butter. You can also line it with parchment paper. This helps with easy removal after baking. Why did my brownies sink after baking? Brownies may sink due to too much air in the batter. Make sure to mix gently. Also, check that you are using the right oven temperature. An oven that is too cool can cause sinking. This article covers how to make delicious Pumpkin Cheesecake Brownies. We reviewed needed ingredients, step-by-step instructions, and valuable tips. These ideas help you bake a tasty dessert that impresses. You learned cooling and swirling techniques to improve texture. Plus, we explored possible variations and storage tips. With these insights, you can confidently create your own delightful treat. Enjoy baking and sharing your unique version with friends and family!

Pumpkin Cheesecake Brownies

Indulge in the deliciousness of Pumpkin Cheesecake Brownies with this easy recipe! Combining rich, fudgy brownies with creamy pumpkin cheesecake, this treat is perfect for fall gatherings or a cozy night in. Learn how to make these mouthwatering brownies that will impress everyone. Click through for step-by-step instructions and tips to create the ultimate dessert that blends flavors beautifully. Your taste buds will thank you!
Print Recipe Pin Recipe

Ingredients
  

For the Brownie Layer:

1 cup unsalted butter, melted

1 ½ cups granulated sugar

1 cup brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon salt

1 cup semi-sweet chocolate chips

For the Pumpkin Cheesecake Layer:

8 oz cream cheese, softened

1 cup canned pumpkin puree

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

½ teaspoon cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk together until smooth.

      Add in the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.

        Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually mix the dry ingredients into the wet mixture until just combined.

          Fold in the chocolate chips and pour the brownie batter into the prepared baking pan, spreading it evenly across the bottom.

            In another bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, and cinnamon; mix until creamy and well combined.

              Carefully spoon the pumpkin cheesecake mixture over the brownie layer, using a spatula to smooth it out and create an even layer.

                Using a butter knife or a skewer, swirl the two layers together gently for a marbled effect. Be careful not to mix them completely; you want distinct layers.

                  Bake in the preheated oven for 40-45 minutes or until the center is set and a toothpick inserted comes out with a few moist crumbs (not wet batter).

                    Remove from the oven and allow to cool in the pan on a wire rack for at least 1 hour. Once cooled, refrigerate for at least 2 more hours before slicing for the best texture.

                      Cut into squares and serve chilled or at room temperature.

                        Prep Time: 20 mins | Total Time: 3 hrs | Servings: 12