Pumpkin Cheesecake Brownies
These Pumpkin Cheesecake Brownies combine layers of creamy pumpkin cheesecake and rich chocolate brownie, creating a delightful treat perfect for fall gatherings or anytime you're craving a decadent dessert. The warm spices in the pumpkin cheesecake layer complement the fudgy brownie base, resulting in a delicious and visually appealing dessert that's sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 15 oz (425 g or about 2 cups) pumpkin puree
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 12 oz (340 g or 1 1/2 bricks) cream cheese
- 1 cup (200 g) granulated white sugar
- 2 tablespoons (18 g) all purpose flour
- 2 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup (175 g or 1 1/2 sticks) unsalted butter
- 1 1/2 cup (300 g) granulated white sugar
- 3/4 cup (165 g) dark brown sugar
- 1 cup (100 g) Dutch-processed cocoa
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (140 g) all purpose flour
- 1/3 cup (65 g) dark chocolate chips
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 325˚F. Spray the bottom and sides of a 9 x 13 baking pan with cooking oil. Line the bottom and long sides with a piece of parchment paper, leaving an overhang of about 2 inches of paper over the long sides, to help removing the cheesecake brownies.
- Make the cheesecake batter by first placing the pumpkin puree in a large skillet and cooking it on medium high heat for about 10 minutes, stirring constantly. The puree will darken and reduce down to about 1 cup. Remove from heat and stir in cinnamon, ginger, nutmeg and salt.
- Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat the cream cheese until fluffy, about a minute on high. There might be some lumps in it because the cream cheese is cold but that’s OK. Add the just cooked spiced filled pumpkin puree to the cream cheese and beat to blend, about a minute. If you skip cooking the pumpkin puree or if it’s cooled off, you might want to bring the cream cheese up to room temperature before beating it. Add the sugar and beat to incorporate. Add the flour and vanilla extract and beat to incorporate. Add the eggs, one at a time, to incorporate. Set aside.
- Make the brownie batter by placing the butter and both sugars in a medium sized pot. Turn the heat to medium and stir with a wooden spoon until the butter is completely melted and the mixture is a uniform butterscotch color and aroma. Remove from heat and add the cocoa, salt, baking powder and vanilla, stirring to incorporate. Add the eggs, one at a time, beating with a wooden spoon, to incorporate. Add the flour and beat to incorporate. Spoon out 1/3 cup (95 g) of brownie batter and reserve it. Add the dark chocolate chips to the remaining batter and fold to incorporate. The batter will be thick.
- Scrape the brownie batter into the prepared pan and spread evenly with a butter knife or offset palette knife. Spoon the cheesecake batter on top of the brownie batter and gently spread it out over the brownie batter evenly.
- Place the reserve 1/3 cup of brownie batter in a bowl and add 1 tablespoon of milk. Stir to incorporate. The resulting batter will be thin. Pour into a ziplock sandwich bag and seal. Clip a TINY corner of the bag off with a scissors. Carefully squeeze a line of the thinned brownie batter diagonally across one corner of the baking pan, over the cream cheese batter. Continue to do this all the way across the pan. Using a toothpick, drag a line from the initial corner to all the other three corners, creating a “web” pattern on the cheesecake batter.
- Bake in the oven for 35 minutes or until the cheesecake batter has puffed up and looks set. Cool in the pan on a wire rack and move to the refrigerator to cool overnight before serving.
Cook Time
40M
Prep Time
PT20M
Yield
24 cheesecake brownies
Nutrition
- Calories: 255 kcal
- Serving Size: 1 serving
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