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Pumpkin Cheesecake Brownies Recipe

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4.3 from 6 reviews

Delightfully rich and decadent Pumpkin Cheesecake Brownies featuring a fudgy chocolate brownie base layered with a creamy cheesecake swirl. These brownies combine intense chocolate flavor with a smooth, tangy cheesecake topping, perfect for any dessert lover looking for an indulgent treat with a beautiful marbled effect.

Ingredients

Brownie Layer

  • 6 oz butter
  • 8 oz bittersweet or semi-sweet chocolate (at least 60% cocoa solids)
  • 4 eggs
  • 1 3/4 cups sugar
  • 1 tsp vanilla extract
  • 2 tsp espresso powder
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder, sifted

Cheesecake Layer

  • 12 oz cream cheese, softened
  • 1/4 cup sour cream or crème fraîche
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • Red and yellow food coloring (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan to prevent sticking.
  2. Melt Chocolate and Butter: Gently melt the butter and bittersweet or semi-sweet chocolate either using a double boiler set over simmering water or a heavy-bottomed pot over very low heat. Stir constantly until fully melted and smooth. Set aside to cool.
  3. Make Brownie Batter: Transfer the cooled chocolate mixture into the bowl of a standing mixer. Add eggs, sugar, vanilla extract, espresso powder, and a pinch of salt. Mix well until fully combined. Then add the sifted flour and cocoa powder and beat until the batter is smooth.
  4. Layer Brownie Batter: Pour three-quarters of the brownie batter into the prepared baking pan. Smooth the top evenly using a knife or spatula dipped in water. Reserve the remaining quarter of the batter for later.
  5. Prepare Cheesecake Batter: If using the same mixing bowl, wash and dry it thoroughly, or use a separate bowl. Beat the softened cream cheese, sour cream (or crème fraîche), and sugar together until smooth. Add the egg yolks, flour, vanilla extract, and food coloring (if using). Mix until the cheesecake batter is smooth and creamy.
  6. Assemble Layers: Spread the cheesecake batter evenly over the brownie layer in the pan, covering the entire surface.
  7. Add Remaining Brownie Batter: Drop dollops of the reserved brownie batter on top of or between the cheesecake batter dollops.
  8. Swirl the Batters: Place the pan in the oven for 5 minutes to slightly set the batter. Then remove and use a knife to carefully swirl the brownie and cheesecake layers together creating a marbled effect.
  9. Bake: Return the pan to the oven and bake for 35 to 40 minutes, or until the cheesecake layer is almost set but still slightly jiggly in the center.
  10. Cool and Serve: Remove from oven and cool completely on a cooling rack before cutting into squares. This will help the brownies set perfectly and make for clean slices.

Notes

  • For extra flavor, use high-quality chocolate with at least 60% cocoa content.
  • Using espresso powder enhances the chocolate flavor without adding coffee taste.
  • Be careful not to over-bake; the cheesecake layer should be slightly jiggly when done.
  • Use a sharp knife warmed in hot water for clean swirls and cuts.
  • Food coloring is optional and can be omitted or substituted according to your preference.
  • If desired, you can substitute sour cream with crème fraîche for a slightly tangier cheesecake layer.

Find it online: https://glowcooks.com/pumpkin-cheesecake-brownies-recipe/