Pumpkin Cheesecake Brownies
These decadent pumpkin cheesecake brownies combine the best of both worlds! Fudgy brownies meet creamy pumpkin cheesecake in every delicious bite, making them the perfect fall treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- For the Pumpkin Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- Make the Brownie Layer: In a large bowl, combine melted butter, sugar, cocoa powder, and salt. Mix well.
- Stir in vanilla extract, then add eggs one at a time, mixing well after each addition.
- Gradually add flour, mixing until just combined. Do not overmix.
- Pour brownie batter into the prepared pan and spread evenly.
- Make the Pumpkin Cheesecake Layer: In a separate bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in pumpkin puree, egg, and pumpkin pie spice until well combined.
- Gently dollop spoonfuls of the pumpkin cheesecake mixture over the brownie batter. Swirl with a knife or toothpick for a marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted into the brownie layer comes out with moist crumbs.
- Let cool completely in the pan before cutting into squares.
Notes
For an extra touch, drizzle with melted chocolate or sprinkle with chopped pecans before serving.
Find it online: https://busymomsimplenutrition.com/pumpkin-cheesecake-brownies/