- Pumpkin Cheesecake Brownies

$- 1 cup unsweetened cocoa powder - 1 cup all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup granulated sugar - ½ cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ½ cup canned pumpkin puree - 1/3 cup granulated sugar - 1 large egg - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 teaspoon vanilla extract To make these brownies, you will need a few key tools: - A 9x9 inch baking pan - Mixing bowls (one medium and one large) - A whisk for mixing - A spatula for spreading - A knife or skewer for swirling - An oven for baking These ingredients and tools will help you make the perfect pumpkin cheesecake brownies. For the full recipe, check out the detailed steps to create this delightful treat! First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grease a 9x9 inch baking pan. You can also line it with parchment paper. This makes it easy to remove the brownies later. In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. This mix gives the brownies their rich flavor and texture. In a large bowl, combine the melted butter and sugar. Stir until it looks smooth. Now, add the eggs and vanilla extract. Whisk them in well. Gradually fold the dry mix into the wet mix. Be careful not to overmix. This keeps the brownies nice and soft. In another bowl, beat the cream cheese until it is smooth. Add the canned pumpkin puree, sugar, and egg. Then, mix in the cinnamon, nutmeg, and vanilla extract. Mix it all until creamy. This layer adds a lovely flavor to the brownies. Spread half of the brownie batter evenly in the prepared pan. Then, pour the pumpkin cheesecake mix over this layer. Drop spoonfuls of the remaining brownie batter on top. Use a knife to swirl the batters together. This creates a beautiful marbled effect. Place the pan in the oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center. It should come out clean when they are done. Allow the brownies to cool in the pan for at least 15 minutes. Then, transfer them to a wire rack to cool completely. After cooling, slice them into squares. Enjoy this delightful fall treat with friends and family! To get that perfect swirl, use a knife or a skewer. After adding the pumpkin cheesecake layer, drop spoonfuls of the brownie batter on top. Then, gently swirl the two batters together. Start from the edges and work your way to the center. Don't overmix; you want to see both layers. This gives your brownies a beautiful marbled look. Baking time is key for great brownies. Bake at 350°F for 30 to 35 minutes. To check if they're done, use a toothpick. Insert it in the center; if it comes out clean, they are ready. If it has wet batter, give them a few more minutes. Keep an eye on them to avoid overbaking. These brownies shine when served right. Dust with powdered sugar for a pretty finish. A drizzle of caramel sauce adds sweetness and flair. For a creamy touch, add a dollop of whipped cream. Serve them warm or at room temperature. They pair well with coffee or tea. Enjoy every bite of this delightful fall treat! For the full recipe, check the details above. {{image_2}} You can play with flavors in your pumpkin cheesecake brownies. Here are some ideas: - Chocolate Chip: Add 1 cup of chocolate chips to the brownie batter. - Peanut Butter: Swirl in 1/2 cup of peanut butter with the cheesecake layer. - Mint: Use mint extract instead of vanilla for a fresh twist. These changes bring new tastes and fun to your baking. Experiment to find your favorite! If you want a gluten-free version, swap the all-purpose flour for gluten-free flour. Many brands work well in brownies. Here’s what to remember: - Check Labels: Ensure all ingredients are gluten-free. - Baking Powder: Use a gluten-free baking powder. Your brownies will still taste amazing without gluten! Toppings can elevate your brownies. Here are some fun ideas: - Whipped Cream: A dollop adds lightness. - Caramel Drizzle: Sweet and sticky, it makes the dish special. - Chopped Nuts: Add walnuts or pecans for crunch. These toppings not only look great but also add more flavor. Enjoy making your pumpkin cheesecake brownies even better! For the full recipe, check out the details above. To keep your pumpkin cheesecake brownies fresh, place them in an airtight container. Make sure they are completely cool before sealing. This helps prevent moisture loss, which can make them dry. Store them at room temperature if you plan to eat them within three days. For longer storage, use the next method. You can freeze pumpkin cheesecake brownies for up to three months. First, cut the brownies into squares. Wrap each piece tightly in plastic wrap. Then, place the wrapped brownies in a freezer-safe bag or container. When you want to eat them, thaw in the fridge overnight. Here are some tips to ensure your brownies stay delicious: - Avoid direct sunlight: Store them in a cool, dark place. - Use parchment paper: If stacking, place parchment paper between layers to prevent sticking. - Skip the fridge: Refrigeration can dry them out, so keep them at room temperature or freeze. By following these steps, your pumpkin cheesecake brownies will remain moist and tasty for days! For the full recipe, check out the details above. Yes, you can use fresh pumpkin. Just cook and puree the pumpkin first. Make sure it is smooth and not too watery. Fresh pumpkin adds a nice, vibrant flavor. These brownies can last up to five days. Store them in an airtight container at room temperature. They stay soft and tasty for a few days. Yes, you can make these brownies a day ahead. Just let them cool completely before storing. This helps the flavors blend nicely. You can use Greek yogurt or silken tofu as a swap for cream cheese. Both options keep the texture creamy. They also add a nice flavor twist. Yes, you can make this recipe dairy-free. Use dairy-free butter and cream cheese alternatives. Many brands offer great options that work well. For the best results, read labels to ensure they fit your needs. This blog post covered tasty pumpkin cheesecake brownies. I shared the ingredients you need and the steps to bake them perfectly. You learned tips to create a great swirl and tried different flavors. Storing them correctly keeps brownies fresh for longer. Remember, you can make these with fresh pumpkin or dairy-free options. Enjoy your delicious treats and impress your friends and family! Happy baking!$

Indulge in the ultimate fall dessert with these Pumpkin Cheesecake Brownies! This recipe combines rich chocolate brownies with a creamy pumpkin cheesecake swirl, making it a delicious treat perfect for any occasion. With just a few simple ingredients, you can create this mouthwatering dessert in under an hour. Click through to explore the full recipe and impress your friends and family with these heavenly brownies!

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Ingredients

For the Brownies:

1 cup unsweetened cocoa powder

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

For the Pumpkin Cheesecake Swirl:

8 oz cream cheese, softened

½ cup canned pumpkin puree

1/3 cup granulated sugar

1 large egg

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper for easy removal.

In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt.

In a large mixing bowl, combine the melted butter and sugar, stirring until well mixed. Add the eggs and vanilla extract, whisking until smooth.

Gradually fold the dry ingredients into the wet mixture until just combined; be careful not to overmix.

Spread half of the brownie batter evenly in the prepared baking pan.

In another mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, sugar, egg, cinnamon, nutmeg, and vanilla extract. Mix until well combined and creamy.

Spread the pumpkin cheesecake mixture over the brownie layer in the pan. Then, drop spoonfuls of the remaining brownie batter on top of the cheesecake layer.

Use a knife or skewer to swirl the brownie batter into the pumpkin cheesecake mix for a marbled effect.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely before slicing into squares.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 16 squares

- Presentation Tips: Serve the brownies dusted with powdered sugar or a light drizzle of caramel sauce. A dollop of whipped cream on the side adds a lovely finishing touch!