Pumpkin Cheesecake Brownies

Ingredients for the brownies

• 2 large eggs
• 3/4 cups cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 tablespoon vanilla extract
• 8 tablespoons butter, melted
• 1 cup (200g) granulated sugar
• 3/4 cups (96g) all purpose flour

Ingredients for the cheesecake

• 8oz cream cheese, room temperature
• 1/4 cup (50g) sugar
• 1/2 cup of pumpkin butter or mashed up leftover pumpkin pie
• 1/2 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 egg

This makes approximately an 8×8 pan of brownies.

Instructions

1. Preheat the oven to 350 degrees and grease the pan for your brownies.
2. First, let’s make the brownie mixture. In a bowl of a stand mixer, add eggs, cocoa powder, salt, baking powder, and vanilla extract. Mix until evenly combined.
3. Then, add melted butter, granulated sugar, and flour. Mix on medium speed until evenly combined.
4. Pour the brownie base into the greased pan.
5. Then, let’s make the cheesecake topping. In a bowl of a stand mixer, add cream cheese and sugar. Mix on high speed until light and fluffy.
6. Add pumpkin mixture, vanilla extract, salt, and the egg. Mix on medium speed until evenly combined.
7. Pour on top of the brownie base and spread evenly.
8. Bake at 350 degrees for 30 minutes and you’re done!

Pumpkin Cheesecake Brownies are a perfect way to make the most out of leftover pumpkin pie or feature that delicious pumpkin flavor. I feel like this is definitely a go to for me to bring to a larger gathering because it’s so easy to make a big batch of and scale up or down the recipe. The brownie base is decadent and soo chocolately, while the pumpkin cheesecake on top is super creamy and adds some good texture to the bite. Let me know in the comments below if you made these Pumpkin Cheesecake Brownies and how it went!

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