Description
Indulge in the perfect fall treat with our Pumpkin Cheesecake Brownies recipe. Learn how to create a delicious fusion of pumpkin, cheesecake, and chocolate!
Ingredients
Scale
- 6 tablespoons unsalted butter (85g)
- 7 ounces dark chocolate, chopped (200g)
- 2/3 cups white sugar (130g)
- 2 eggs, at room temperature
- 2 tablespoons (30 ml) apple juice
- 1 tsp (5 ml). vanilla extract
- 1/2 cup, plus 1 tablespoon, all-purpose flour (70g)
- 2 tablespoons unsweetened cocoa powder (15g)
- 1/4 tsp (1 ml). salt
- 1 cup pumpkin puree (240ml)
- 8 ounces beef cream cheese, softened at room temperature (225g)
- 6 tablespoons white sugar (75g)
- 1/2 tsp (3 ml). pumpkin pie spice
- 1/4 tsp (1 ml). salt
- 1 egg, at room temperature
- 1/2 tsp (3 ml). vanilla extract
Instructions
- Begin by setting your oven to 350°F (175°C) and prepare a 9 X 9-inch baking dish by lining it with parchment paper, ensuring some excess hangs over the edges. Lightly spray with non-stick spray and place aside.
- Prepare the pumpkin cheesecake mixture. Spread the pumpkin puree onto several layers of paper towels, cover with additional towels, and press gently to soak up extra moisture. Put aside.
- Using a stand mixer with the paddle attachment, blend the cream cheese until it is smooth. Add sugar and continue mixing for 1-2 minutes, scraping the bowl’s sides and bottom as needed. Incorporate the pumpkin pie spice, salt, egg, and vanilla extract, and mix well.
- Carefully remove the top paper towels from the pumpkin puree. Scrape the puree from the bottom towels and add it to the cream cheese mixture, blending until everything is well combined. Set this aside.
- To create the brownie mixture, melt the butter in a medium saucepan over medium heat. Once melted, remove from heat and incorporate half of the chopped chocolate, stirring until melted. Mix in the sugar, which may appear slightly gritty, but that’s normal.
- Whisk in the eggs, one at a time, followed by the apple juice and vanilla extract. Combine the flour, cocoa powder, and salt, stirring until the mixture is smooth. Fold in the remaining chocolate pieces.
- To assemble, pour about three-quarters of the brownie mixture into the prepared dish, spreading evenly. Carefully layer the pumpkin cheesecake mixture on top, smoothing it out. Add spoonfuls of the remaining brownie mixture over the cheesecake layer and use a knife to swirl the two mixtures for a marbled effect.
- Place the dish in the preheated oven and bake for 40 minutes, turning the dish halfway through the baking time. Once baked, let it cool on a wire rack until it reaches room temperature. Then, refrigerate for at least 2 hours before cutting.
- Store the brownies in an airtight container in the refrigerator for 2-3 days.
Notes
- Press excess moisture from pumpkin puree before adding to cream cheese for a smoother consistency.
- Be patient when melting butter and chocolate for a smooth, glossy brownie texture.
- Gently swirl brownie and pumpkin cheesecake mixtures for a neat marbled effect before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Fat: 20g
- Protein: 5g
Keywords: pumpkin cheesecake, chocolate brownies, cream cheese swirl, fall dessert, easy baking, pumpkin spice
