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Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies: Indulge in Fall's Best Treat!

Indulge in these Pumpkin Cheesecake Brownies, a perfect autumn treat that combines fudgy chocolate and creamy pumpkin cheesecake.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 16 brownies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese full-fat brick style for best results
  • 3/4 cup Brown Sugar dark brown sugar recommended
  • 1/2 cup Pumpkin Puree
  • 1 large Egg acts as binder
  • 2 tablespoons Cornstarch arrowroot starch can be a substitute
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Pumpkin Pie Spice premixed or homemade
For the Brownie Batter
  • 1/2 cup Unsalted Butter
  • 1 cup Semisweet Chocolate Chips or dark chocolate
  • 1 teaspoon Instant Espresso Powder optional, enhances chocolate flavor
  • 1 cup All-Purpose Flour measure properly for accuracy
  • 1/3 cup Dutch Processed Cocoa Powder do not substitute with natural cocoa powder

Equipment

  • Mixing Bowl
  • Saucepan
  • 8" or 9" square baking pan
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare the Cheesecake Filling: Beat cream cheese with brown sugar until smooth and creamy. Blend in pumpkin puree, egg, cornstarch, vanilla extract, pumpkin pie spice, and a pinch of salt. Set aside.
  2. Prepare the Brownie Batter: Preheat oven to 355°F (180°C). Line baking pan with parchment paper. Melt butter and chocolate chips over low heat until smooth. Cool slightly and whisk together eggs with brown sugar until foamy.
  3. Combine Brownie Ingredients: Add salt, vanilla extract, and espresso powder to egg mixture. Gradually mix in melted chocolate. Sift flour and cocoa powder together and fold into chocolate mixture until just combined.
  4. Assemble the Brownies: Pour half of the brownie batter into the prepared pan, dollop cheesecake filling on top, then spoon remaining brownie batter over. Create swirls with a toothpick.
  5. Bake: Place brownies in the oven for 30-35 minutes or until edges are set and center is slightly puffy but moist. Cool for 20 minutes before refrigerating for a few hours.

Nutrition

Serving: 1brownieCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, refrigerate brownies before cutting. They can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.

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