Pumpkin Cheesecake Brownies
These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake. Fall perfection.
Servings 12 servings
Ingredients
For the Brownie Layer:
- 3/4 cup butter
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 Tbsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
For the Pumpkin Cheesecake Filling:
- 8 oz. cream cheese, room temperature
- 3/4 cup pumpkin puree
- 2/3 cup brown sugar
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground cloves
- 2 large eggs, room temperature
Instructions
- Preheat oven to 350 degrees. Spray a 13x9 pan with nonstick spray and set aside.
- Heat a large pot over medium heat. Add butter and melt. Stir in cocoa powder and sugar. Stir until sugar dissolves. Remove from heat and allow to cool for 5 minutes.
- Stir eggs and vanilla into cocoa mixture. Add flour, baking powder and salt. Fold until you no longer see any white streaks. Measure out 1/2 cup brownie batter and set aside. Pour remaining batter into the prepared pan and smooth out. Set aside.
- To make the pumpkin cheesecake filling: in the bowl of a stand mixer, cream the cream cheese. Add pumpkin, brown sugar, cinnamon, ginger and cloves. Mix until just combined. Add eggs and mix again until it just comes together. Dollop over the brownie batter and carefully spread.
- Take remaining brownie batter and drop dollops over the top of the cheeseake filling. Drag a butter knife through the cheesecake layer to create a fun pattern on the top. Go both directions vertically.
- Bake for 40 minutes, or until the cheesecake layer no longer giggles. Remove from oven and allow to cool completely. Cover and store in the refrigerator.