Pumpkin Cheesecake Brownies
Do you love fall and pumpkin? If yes, these pumpkin cheesecake brownies are perfect for you! They are made with a rich and fudgy brownie base, topped with cheesecake and pumpkin cheesecake, then swirled into the batter to make the perfect swirls! The combination is amazing, they are a must for fall.
Ingredients For Pumpkin Cheesecake Brownies?
Unsalted Butter: Using unsalted butter allows you to fully control the amount of salt going into your brownies.
Cream Cheese: The cream cheese is used for the cheesecake and pumpkin and cheesecake layer.
Pumpkin puree: Make sure to use Pumpkin purée and not pumpkin filling for the pumpkin cheesecake layer.
Brown & Granulated Sugar: This recipe uses a combination of both sugars to ensure a soft, chewy and fudgy cookies.
Eggs: Two eggs and an egg yolk will give these brownies a tender and fudgy texture.
Vanilla Extract: Will give the brownies a depth of flavour.
All Purpose Flour: The all-purpose flour helps creates a fudgy brownies.
Cocoa Powder: Dutch process cocoa powder is the best to use to achieve a rich and chocolatey brownie.
Vegetable Oil: Gives the brownie a fudgy texture.
Espresso Powder: It’s optional, but it helps deepen and enhance the chocolate flavour.
Salt: Any baked goods needs salt. Salt is used to balance out the sweetness of any dessert.
How To Get The Perfect Swirls In Pumpkin Cheesecake Brownies?
The trick to get the perfect swirls in your pumpkin cheesecake brownies is to pour half the brownie mixture into your prepared pan and add 2 tbsp of water to the other half to thin it out. This will make it easier when making big swirls. Next, when it comes to adding the cheesecake, pumpkin cheesecake and brownie batter, it’s important to add spoonful’s and not dump each batter. This way it will be much easier and faster when making the swirls on top. It will also look a lot nicer, too.
Another important thing, is to use a knife or a long skewer to make the swirls. This will give you a lot more control on how big or small and how much swirling happens.
How To Properly Cut Brownies?
When it comes to cutting brownies, there are a few factors to take in consideration for the perfect slices. As brownies are very, fudgy and contain a lot of moisture, If you use a regular butter knife the crumbs will stick to the sides of the knife resulting in messy and dirty brownie slices. Here are a few ways to avoid it:
Use the sharpest knife you have: Using a sharp knife will allow the knife to easily slice through the brownies without dragging back and forth. This results in a much cleaner and smoother finish.
Use a warm knife: In between each cut, run the knife under warm water then wiping it dry with a paper towel to prevent any sticking.
How To Store Pumpkin Cheesecake Brownies?
These pumpkin cheesecake brownies should be refrigerated as they contain dairy coming from the cream cheese. To store the pumpkin cheesecake brownies, place them in an airtight container or wrap them tightly in plastic wrap. Refrigerate the cheesecake brownies for up to 5 to 7 days.
Serving size
Around 9 squares
Ingredients
3/4 cup butter
1 1/4 cup brown sugar
1/4 cup granulated sugar
2 eggs + 1 egg yolk
2 tsp vanilla
1/4 cup All-purpose flour
1 cup cocoa powder
1/4 cup vegetable oil
2 tsp espresso powder
3/4 tsp salt
Pumpkin Cheesecake layer
6 ounce cream cheese
2 eggs
1/3 cup pumpkin puree
3 tbsp granulated sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
Instructions
Step 1
Preheat oven to 350F (180C). Line a 8x8 square pan with parchment paper and set aside.
Step 2
For the cheesecake layer: In a stand mixer fitted with the paddle attachment, combine all the ingredients together until combined (about 2 minutes). Separate the brownie mixture in half. Add the pumpkin puree to one half of the cheesecake mixture. Set aside.
Step 3
In a microwave-safe bowl, add butter, granulated sugar, and brown sugar. Microwave for 1.5 minutes, stir, then microwave for 30 more seconds. Stir until smooth. To the butter and sugar mixture, add in eggs, egg yolk, vanilla extract, salt. Mix until combined.
Step 4
Add the flour, cocoa powder, espresso powder and salt. Slightly mix, then add the vegetable oil. Mix until combined. Take half the brownie batter and add 2 tbsp of water. Mix until a smooth consistency.
Step 5
Pour the other half of the batter into an even layer into the prepared pan. Drop spoonful’s of the cheesecake, pumpkin cheesecake and brownie batter on to the brownie batter. Use a knife or skewer to create big swirls. Do not over mix. You want bug swirls from each mixture.
Step 6
Bake pumpkin cheesecake brownies for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Allow brownies to cool completely, then place in the fridge for 1 hour to allow the cheesecake to set. When ready to eat, cut into 9 large squares. Enjoy!
