Pumpkin Cheesecake Brownies: this easy and delicious recipe is perfect for fall and winter. Brownies and fudgey with a creamy spiced pumpkin cheesecake top
Pumpkin Cheesecake Brownies
Get ready for pumpkin mania! These Pumpkin Cheesecake Brownies will blow your socks off with so much flavor.
In one bite you will get a deep fudgy brownie and a complex pumpkin spiced creamy topping. Doesn’t get more delicious than this. The taste will start hitting you by stages and I guarantee it will bring a smile to your face.
This dessert is perfect for entertaining, bake sales, and even potluck dinners! Just leave them on the table and watch how they disappear quickly.
Preparing them is rather easy and just requires a little cooling time. My impatient husband kept asking: “are these ready to cut yet? NO – I replied.. over and over for a few hours.
The great thing about these Pumpkin Cheesecake Brownies is that you can cut them in any size you’d like. Usually, I take these big squares and cut them in 4. Other times I like to serve them in sticks. Depends on the crowd or the occasion.
I personally can’t resist a plate of brownies, especially with a pumpkin flavor like this one. The combination of both strong flavors is a marriage in heaven. One compliments the other perfectly.
When my 8-year-old found out the had pumpkin flavor in them, she didn’t want to try them. But she couldn’t resist chocolate. When she saw everybody eating them she dug right in and now she says it’s her favorite kind of dessert.
I hope you can try these delicious Pumpkin Cheesecake Brownies at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
MORE PUMPKIN RECIPES HERE
Pumpkin Cheesecake Brownies
- For Brownies
- 1 cup of semi-sweet chocolate chips
- 12 tablespoons of butter cubed, 1 1/2 bars
- 4 eggs
- 1 1/4 cups of sugar
- 1 teaspoon of pure vanilla extract
- 1 cup of flavor
- 1/2 teaspoon of salt
- 1 cup of all-purpose flour
- For Pumpkin Cheesecake Topping
- 1/4 cup of pumpkin puree not pumpkin pie filling
- 2 tablespoons of cream cheese softened
- 2 tablespoons of sugar
- 1 Egg Yolk
- 1/2 Teaspoon of pumpkin pie spice
Preheat Oven to 350 degrees Fahrenheit
Line an 8x8" square pan with parchment paper
Spray nonstick spray on the bottom and sides of the pan
In a pan over medium - low heat, add the butter and chocolate chips. Stir gently until the mixture melts completely. Be careful not to burn the chocolate
Remove chocolate from pan and pour it in a bowl to cool for 5 minutes. Add the sugar and mix
Add the eggs one by one and whisk vigorously
Add the vanilla and pinch of salt. Whisk
Slowly add the flour and mix until completely combined
Pour this batter onto the 8x8" pan
For Pumpkin Cheesecake Topping
Mix all the pumpkin cheesecake ingredients together
Place mounds of cheesecake separately over the brownie batter
With a toothpick or the back of a knife, make swirls on top
Bake for 28-32 minutes (mine took 30 minutes)
Remove from heat and let it cool on a rack
When cooled place in the fridge to set. About 3 hours to overnight
Remove from mold and cut into squares