Pumpkin Cheesecake Brownies
These Pumpkin Cheesecake Brownies combine dense, fudgy brownies with a creamy pumpkin cheesecake layer in a decadent dessert perfect for fall. These brownies are the perfect Thanksgiving dessert.
Servings: 9 brownies
Equipment
- stand mixer or handheld mixer
Ingredients
Brownie Layer
- ½ c butter, vegan/plant-based or unsalted, room temperature
- ¾ c granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- ¾ c cocoa powder
- ½ c white whole wheat flour
- 1 tsp espresso powder
- ¼ tsp salt
Pumpkin Cheesecake Layer
- 2 8 oz packages ⅓ reduced fat cream cheese, room temperature
- ⅔ c granulated sugar
- 2 eggs, room temperature
- ¾ c pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
Instructions
Brownie Layer
- Preheat the oven to 350°F. Line an 8"x8" baking pan with parchment paper and lightly mist with cooking spray. Set aside.
- In a stand mixer, cream the butter and sugar. Add eggs and beat them in one at a time. Add the vanilla extract and mix to incorporate.
- Combine the flour, cocoa powder, espresso powder, and salt in a medium bowl. Mix together.
- Slowly add the mixed dry ingredients into the butter mixture with the mixer on medium speed. Spoon out a little more than ½ cup of the batter and set it aside. Pour the rest of the batter into the prepared pan and spread it out evenly with a spatula.
Pumpkin Cheesecake Layer
- In a stand mixer, beat the cream cheese and sugar with the whisk attachment on high speed until smooth (about 1-2 minutes). Reduce speed to medium speed. Beat in the vanilla and eggs, one at a time. Fold in the pumpkin puree, cinnamon, nutmeg, all spice, ginger, and clove. Mix until smooth and glossy, but be careful not to over-mix.
- Carefully spread the cheesecake layer over the brownie layer. Dollop the remaining brownie batter over the cheesecake layer and swirl lightly with a knife.
- Bake for 10 minutes at 350°F. Reduce the oven temperature to 325°F and cook for an additional 50 to 65 minutes (may vary by oven, so check regularly). The brownies are done when the cheesecake layer is set and slightly browned along the edges, but a little wobbly in the center. Remove from the oven and cool completely on a cooling rack, then chill an additional 2 hours in the refrigerator before cutting.
Notes
- You can substitute 1 teaspoon of pumpkin pie spice for the nutmeg, allspice, ginger and cloves.
- For the creamiest, smoothest cheesecake layers, make sure the eggs and cream cheese are at room temperature before mixing.
- To speed up bringing cold eggs to room temperature, place the eggs in warm (not hot) water for 2 minutes. Remove the eggs (they should be at room temperature).
- To speed up bringing cold cream cheese to room temperature, cut the cream cheese into cubes and transfer it to a medium bowl (it will still take about an hour to come to room temperature). Alternately, remove the cream cheese bricks from their packaging, place on a microwave safe plate, and warm in the microwave on high heat for 15 to 20 seconds.
FAQs
- Do cream cheese brownies need to be refrigerated - yes. These brownies contain dairy in the cheesecake layer and it will spoil, even though it is cooked, if not refrigerated.
- Can I use a full can of pumpkin in this recipe - NO!!! This recipe only calls for 3/4 cup of pumpkin puree, so you will have leftover pumpkin. Do NOT use a full can of pumpkin, as it will affect the moisture, texture, taste, and baking time of these brownies.
- What do I do with leftover pumpkin - you can use leftover pumpkin in smoothies, muffins, breads, cookies, soups and stews, or many other pumpkin recipes. Check out this post on using leftover pumpkin puree from Sally's Baking Addiction for more ideas. You can also freeze pumpkin in a freezer safe container if you don't want to use it right now.
- How long do cheesecake brownies last - when stored in an airtight container, brownies can last up to 1 week refrigerated.