Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies: this easy and delicious recipe is perfect for fall and winter. Brownies and fudgey with a creamy spiced pumpkin cheesecake top.

Course Dessert

Cuisine American

Keyword brownie recipe, brownie recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings brownies

Calories 233kcal

Author Tiffany Bendayan

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

US Customary - Metric

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