Description
Indulge in the perfect fall treat with these Pumpkin Spice Cheesecake Brownies, featuring a rich chocolate swirl that adds a delightful contrast to the creamy pumpkin cheesecake layer. Perfect for gatherings or cozy nights in!
Ingredients
For the Brownie Layer:
– 1/2 cup unsalted butter
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/3 cup unsweetened cocoa powder
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
For the Pumpkin Spice Cheesecake Layer:
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
– 1 teaspoon pumpkin pie spice
– 1/4 teaspoon salt
Instructions
1. 1. Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.
2. 2. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla.
3. 3. Beat in cocoa, flour, salt, and baking powder until combined.
4. 4. Spread the brownie batter evenly in the prepared pan.
5. 5. In a mixing bowl, beat together the cream cheese and sugar until smooth.
6. 6. Mix in the pumpkin puree, egg, vanilla, pumpkin pie spice, and salt until well combined.
7. 7. Pour the pumpkin cheesecake mixture over the brownie batter and swirl gently with a knife to create a marbled effect.
8. 8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. 9. Let cool before cutting into squares and serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. These brownies are even better the next day as the flavors meld together!
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin, cheesecake, brownies, dessert