Ready in: 1 hour · Serves: 16 · Technique: Baking · Storage: Airtight container for up to 5 days in the fridge.
Quick Answer
These Pumpkin Cheesecake Brownies combine rich chocolatey brownie layers with creamy pumpkin cheesecake, creating a festive dessert perfect for the holiday season.
As the chill of fall settles over New York City, there's nothing quite like the mingling scents of pumpkin spice and warm baking wafting through my kitchen. It's the perfect time to start thinking about delightful desserts for upcoming gatherings, and these Pumpkin Cheesecake Brownies are a delicious way to bridge the gap between summer strawberries and winter's rich chocolate. Trust me, once you serve these at Thanksgiving or Christmas gatherings, they will quickly become a seasonal favorite!
A Cozy Holiday Treat
These brownies are not just a treat; they embody the spirit of the holidays with their perfect blend of flavors and textures.
Why You'll Love This Recipe
- Combines rich chocolate and creamy pumpkin flavors for a unique dessert experience.
- Easy to prepare and perfect for holiday gatherings or potlucks.
- Can be served warm, cold, or at room temperature, making them versatile for any occasion.
- Great for meal prepping and can be stored for days, allowing you to enjoy them anytime.
Ingredients
Gather these simple ingredients to create your delicious Pumpkin Cheesecake Brownies:
For the Brownie Layer:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Pumpkin Cheesecake Layer:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon pumpkin pie spice
How to Make Pumpkin Cheesecake Brownies (Step-by-Step)
Follow these simple steps to create your delightful Pumpkin Cheesecake Brownies:
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it generously or lining it with parchment paper for easy removal later.
Step 2: Make the Brownie Layer
In a large saucepan, melt the butter over medium heat, stirring occasionally until it bubbles. Remove from heat and whisk in the granulated sugar until combined. Add the eggs one at a time, whisking until glossy, then stir in the vanilla extract.
In a separate bowl, mix the flour, cocoa powder, baking powder, and salt. Gently fold this dry mixture into the wet ingredients until just combined.
Evenly spread the brownie batter in the prepared baking dish, smoothing it out as you go.
Step 3: Prepare the Pumpkin Cheesecake Layer
In a medium bowl, use an electric mixer to beat the softened cream cheese until creamy. Gradually add the sugar, mixing until well combined. Stir in the pumpkin puree, egg, vanilla extract, and pumpkin pie spice until everything is fully incorporated.
Step 4: Assemble and Bake
Pour the pumpkin cheesecake batter over the brownie layer, using a spatula to spread it evenly. Gently swirl the layers together with a knife to create marbled patterns.
Bake for 35 to 40 minutes, until the edges are set and the center has a slight jiggle. Allow it to cool in the pan before slicing into squares.
Common Mistakes to Avoid
- Overmixing the brownie batter: This can lead to dense, tough brownies. Mix until just combined.
- Using pumpkin pie filling instead of pure pumpkin puree: Pumpkin pie filling contains spices and other ingredients that can affect the texture and flavor of the cheesecake layer.
- Not letting the bars cool properly before slicing: Cutting too soon can result in messy, crumbly pieces. Patience is a virtue!
Tips and Tricks for Success
- For an extra touch, sprinkle crushed pecans or walnuts on top before baking - the crunch complements the softness of the brownies and cheesecake beautifully.
- A drizzle of chocolate or caramel sauce adds a festive touch when serving!
- These brownies keep well in the fridge, making them ideal for meal prepping for the busy holiday season.
Variations
- Substitute half of the all-purpose flour with almond flour for a gluten-free option.
- Use different flavored cream cheese, such as pumpkin spice or maple, for a unique twist.
- Add white chocolate chips to the brownie layer for an extra layer of flavor.
How to Serve
- Serve at room temperature for the best flavor and texture.
- Pair with vanilla ice cream or whipped cream for a delightful contrast.
- Drizzle with caramel sauce or chocolate syrup right before serving for added indulgence.
Make Ahead and Storage
- These brownies can be prepared a day in advance and stored in the refrigerator.
- Store the Pumpkin Cheesecake Brownies in an airtight container in the refrigerator for up to 5 days.
- For longer storage, you can freeze them for up to 3 months. Just ensure you wrap them tightly in plastic wrap and foil to prevent freezer burn.
- For best results, let them thaw in the refrigerator overnight before serving if frozen.
Recipe Notes / What I Learned
While testing this recipe, I discovered that the layers blend beautifully, creating a delightful contrast of flavors and textures. It's a reminder that combining complementary tastes can create something truly special for the holidays!
Yield and Serving Size
Yield: 12-16 bars · Serving Size: 1 bar
Nutrition Snapshot
Estimated Nutrition Per Serving: ~300 calories · 4g protein · 40g carbs · 15g fat
Recipe by:
Delicious Pumpkin Cheesecake Brownies
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it generously or lining it with parchment paper for easy removal later.
- In a large saucepan, melt the butter over medium heat, stirring occasionally until it bubbles. Remove from heat and whisk in the granulated sugar until combined. Add the eggs one at a time, whisking until glossy, then stir in the vanilla extract.In a separate bowl, mix the flour, cocoa powder, baking powder, and salt. Gently fold this dry mixture into the wet ingredients until just combined.Evenly spread the brownie batter in the prepared baking dish, smoothing it out as you go.
- In a medium bowl, use an electric mixer to beat the softened cream cheese until creamy. Gradually add the sugar, mixing until well combined. Stir in the pumpkin puree, egg, vanilla extract, and pumpkin pie spice until everything is fully incorporated.
- Pour the pumpkin cheesecake batter over the brownie layer, using a spatula to spread it evenly. Gently swirl the layers together with a knife to create marbled patterns.Bake for 35 to 40 minutes, until the edges are set and the center has a slight jiggle. Allow it to cool in the pan before slicing into squares.
Notes
FAQs
1. Can I use a different type of cheese for the cheesecake layer?
While cream cheese provides the best texture and flavor, you could try mascarpone as an alternative, but it may yield different results.
2. How do I know when the brownies are done baking?
The brownies are done when the edges are set and the center has a slight jiggle. A toothpick inserted should come out with a few moist crumbs but not wet batter.
3. Can I make these brownies ahead of time?
Yes! You can make them a day or two ahead. Just store them in an airtight container in the refrigerator.
4. How do I store leftover brownies?
Store the Pumpkin Cheesecake Brownies in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months, tightly wrapped.
5. What can I do if I don't have pumpkin pie spice?
You can make your own by combining equal parts cinnamon and nutmeg, along with a pinch of ginger and allspice if you have them on hand.
