Pumpkin Cheesecake Brownies
These brownies combine rich chocolate with creamy pumpkin cheesecake, offering a delightful balance of flavors that's perfect for any occasion.
Ingredients
Brownie Base
- 2/3 cup Semisweet Chocolate Chips, divided for rich flavor
- 1/2 cup Butter adds moisture and richness
- 1 cup Sugar sweetness
- 3 large Eggs, room temperature, divided binds ingredients
- 2 tablespoons Cocoa Powder enhances chocolate flavor
- 1 pinch Salt balances sweetness
- 1/2 cup All Purpose Flour structure
Pumpkin Cheesecake Layer
- 8 ounces Cream Cheese, room temperature creamy texture
- 2/3 cup Pumpkin Puree moisture and pumpkin flavor
- 1 teaspoon Cinnamon warm spice
- 1/2 teaspoon Ginger additional warmth
- 1/4 teaspoon Nutmeg optional, adds depth
Instructions
Preparation
- Preheat the oven to 350 degrees F and line the bottom of an 8×8 inch baking pan with parchment paper.
- In a medium bowl, melt 2 ounces of the semisweet chocolate along with the butter over a double boiler. Stir until smooth and combined.
- Stir in 3/4 cup of sugar into the melted chocolate and butter mixture. Let it cool.
- Whisk in 2 eggs, one by one, into the cooled mixture until smooth.
- Add the pinch of salt, cocoa powder, and flour, stirring until just combined.
- Fold in the remaining chocolate chips and reserve 1/2 cup of the brownie batter.
- Pour the majority of the brownie batter into the prepared baking pan and spread evenly.
Making Cheesecake Layer
- In a separate bowl, mix the cream cheese, 1/4 cup of sugar, and 1 egg until smooth.
- Add the pumpkin puree, cinnamon, ginger, and nutmeg, whisking until well combined.
Assembly
- Spoon the cream cheese mixture over the brownie batter in the pan and create swirls with the reserved brownie batter using a skewer.
Baking
- Bake for 30-35 minutes until a toothpick inserted comes out with a few crumbs attached.
- Allow the brownies to cool completely in the pan before slicing.
Notes
Store leftovers in an airtight container at room temperature or refrigerate for up to a week.