Pumpkin Cheesecake Brownies for a Cozy Halloween
Introduction
As the leaves turn golden and the air turns crisp, there’s nothing quite like indulging in the warm, spiced flavors of fall. This Halloween, elevate your dessert game with these Pumpkin Cheesecake Brownies. Rich chocolate brownie combined with a creamy pumpkin cheesecake swirl creates a treat that’s sure to delight your family and friends. If you’re embracing the Halloween spirit, don’t forget to subscribe to receive this delicious recipe by email!
Why You’ll Love This Recipe
These Pumpkin Cheesecake Brownies are a spectacular blend of flavors that scream autumn! The fudgy chocolate brownies provide a rich base, while the spiced pumpkin cheesecake layer brings a delightful creaminess and seasonal flair. Not only are they delectable, but they’re also easy to prepare, making them a perfect choice for busy bakers who want to impress. Plus, they’re kid-friendly, so they’ll be a hit at any Halloween gathering!
Ingredients
– 1 cup unsalted butter
– 8 oz semi-sweet chocolate, chopped
– 1 1/4 cups granulated sugar
– 1 cup brown sugar, packed
– 4 large eggs
– 1 tsp vanilla extract
– 3/4 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1/2 tsp salt
Pumpkin Cheesecake Layer:
– 8 oz cream cheese, softened
– 1/3 cup granulated sugar
– 1 large egg
– 1 cup canned pumpkin puree
– 1/2 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
Necessary Tools
– 9×13 inch baking pan
– Parchment paper
– Microwave-safe bowl
– Spatula
– Mixing bowls
– Electric mixer (optional)
– Toothpick for testing doneness
Ingredient Swaps and Additions
Feel free to get creative! Swap out some of the granulated sugar with maple syrup for a deeper flavor. You could also use dark chocolate instead of semi-sweet for an even richer taste. Add chocolate chips to the brownie batter or even a sprinkle of pecans in the cheesecake layer for added texture and taste!
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper, ensuring an overhang for easy removal later.
2. In a large microwave-safe bowl, melt the butter and chopped chocolate together in 30-second bursts, stirring until smooth.
3. Combine the granulated and brown sugars into the melted chocolate mixture, mixing until well-blended. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Carefully fold in the flour, cocoa powder, and salt just until combined. Spread about three-quarters of this luscious brownie batter into the prepared pan.
5. For the pumpkin cheesecake layer, beat together the cream cheese and sugar until creamy. Then incorporate the egg, pumpkin puree, vanilla, cinnamon, nutmeg, and ginger until smooth and well-combined.
6. Dollop the pumpkin mixture over the brownie base, spreading it evenly. Add spoonfuls of the remaining brownie batter and swirl together with a knife for that marbled effect.
7. Bake for 40-45 minutes, or until a toothpick comes out with only a few moist crumbs. Trust me; your kitchen will smell heavenly during this time!
8. Allow the brownies to cool completely in the pan, then refrigerate for at least an hour before slicing into squares. Enjoy the anticipation of deliciousness!
Serving Suggestions
These Pumpkin Cheesecake Brownies are fantastic on their own but can be elevated with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve alongside caramel sauce or sprinkle with crushed graham crackers to mimic a pumpkin pie crust!
Pro Tips for Success
– Make sure your cream cheese is completely softened to avoid lumps in the cheesecake layer.
– Don’t overmix the brownie batter; you want it just combined for a fudgy texture.
– Feel free to adjust the spices in the pumpkin mixture to suit your taste—more cinnamon or a pinch of clove can enhance the warmth.
Storing and Reheating
Store any leftover brownies in an airtight container in the fridge for up to a week. They can also be frozen for up to three months. When you’re ready to enjoy them again, simply thaw at room temperature or microwave for a few seconds to get that fudgy goodness back!
FAQ Section
Can I use fresh pumpkin instead of canned? Yes, just ensure it’s well-cooked and pureed smoothly before incorporating it into the cheesecake layer.
What if I can’t find pumpkin spice? You can easily make your own by mixing equal parts of cinnamon, nutmeg, and ginger with a dash of allspice.
Conclusion
With their decadent layers and festive autumnal flavors, these Pumpkin Cheesecake Brownies are the ideal dessert for any Halloween celebration. Their richness and unique flavor combination will leave you and your guests wanting more. So why not whip up a batch, share your creations, and make this Halloween even cozier? Please leave a review, share your photos, or tag this recipe on Pinterest or Instagram!
Nutritional Information
Approximate nutritional information per brownie (assuming 16 servings):
– Calories: 250
– Total Fat: 15g
– Saturated Fat: 9g
– Cholesterol: 75mg
– Sodium: 120mg
– Total Carbohydrates: 29g
– Dietary Fiber: 1g
– Sugars: 20g
– Protein: 3g
Pumpkin Cheesecake Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper, ensuring an overhang for easy removal later.
- In a large microwave-safe bowl, melt the butter and chopped chocolate together in 30-second bursts, stirring until smooth.
- Combine the granulated and brown sugars into the melted chocolate mixture, mixing until well-blended. Beat in the eggs one at a time, then stir in the vanilla extract.
- Carefully fold in the flour, cocoa powder, and salt just until combined. Spread about three-quarters of this luscious brownie batter into the prepared pan.
- For the pumpkin cheesecake layer, beat together the cream cheese and sugar until creamy. Then incorporate the egg, pumpkin puree, vanilla, cinnamon, nutmeg, and ginger until smooth and well-combined.
- Dollop the pumpkin mixture over the brownie base, spreading it evenly. Add spoonfuls of the remaining brownie batter and swirl together with a knife for that marbled effect.
- Bake for 40-45 minutes, or until a toothpick comes out with only a few moist crumbs.
- Allow the brownies to cool completely in the pan, then refrigerate for at least an hour before slicing into squares.
