Pumpkin Cheesecake Brownies: this easy and delicious recipe is perfect for fall and winter. Brownies and fudgy 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 cut into 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 he had a 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
Ingredients
For Brownies
- 1 cup semi-sweet chocolate chips
- 12 tablespoons butter cubed, 1 1/2 sticks
- 4 eggs
- 1 1/4 cups sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup all-purpose flour
For Pumpkin Cheesecake Topping
- 1/4 cup pumpkin puree not pumpkin pie filling
- 2 tablespoons cream cheese softened
- 2 tablespoons sugar
- 1 egg Yolk
- 1/2 Teaspoon pumpkin pie spice
Instructions
- 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
- Enjoy!
Nutrition
You may also like:
Peanut Butter Cheesecake Brownies
Oreo Cheesecake Brownie Bars
Ummm…I think you mean “one cup of flour”, not “one cup of flavor”…..
Yes lol Jessica! Sorry about that..
So 1 cup of flour or 2?
1 cup Amy
So I made the pumpkin cheesecake brownies last night.
DELICIOUS!!
2 questions: after 30 minutes when I took them out of the oven, it was jiggling like crazy, so I put it back in the oven .
Is it supposed to jiggle like that? And secondly, we love cheesecake, can I add more cream cheese?
It should be a bit jiggly but not liquidly kinda like flan. If you add more cream cheese the pumpkin flavor will be hidden