Layered Pumpkin Spice Cheesecake Brownies

Print Recipe

No ratings yet

Layered Pumpkin Spice Cheesecake Brownies

A creamy pumpkin spiced cheesecake filling between layers of fudgy, rich brownie. The perfect fall or winter dessert.

Prep Time25

Cook Time45

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Brownie, Cheesecake, Chocolate, Dessert, Layered, Pumpkin, Pumpkin Spice

Servings: squares

Calories: 346kcal

Author: Jenna

Equipment

3 mixing bowls
1 9x9 inch square baking dish, silicone, glass or metal
1 whisk or electric mixer
1 spatula, rubber or wooden

Ingredients

Pumpkin Cheesecake Layer

1 cup pumpkin puree, store-bought or homemade
1 cup cream cheese (or one 8 oz block), softened
2 tbsp all purpose flour
⅓ cup granulated sugar
2 tsp pumpkin pie spice
1 tsp vanilla extract

Brownie Layer

¾ cup all purpose flour
½ tsp salt
½ cup unsweetened cocoa powder
1 ½ tsp espresso powder (or 1 tbsp instant coffee), optional (see Note 1)
½ cup unsalted butter (see Note 2)
½ cup semi-sweet or milk chocolate chips (see Note 3)
1 cup granulated sugar
2 tsp vanilla extract
3 large eggs, room temperature (see Note 4)

Other

1 tbsp granulated sugar, for dusting the baking dish

US Customary - Metric

Instructions

Gather all your equipment and ingredients and preheat your oven to 350℉/180℃; grease a 9x9 inch square baking dish then sprinkle it with the tablespoon of granulated sugar
Start by making the cheesecake layer; in a medium bowl, combine the pumpkin puree and cream cheese and beat with a hand mixer or whisk until smooth
Add the flour, sugar, pumpkin pie spice and vanilla extract and mix again until smooth
Set aside while you make the brownie layer (the brownie layer will thicken as it sits so making it second helps ensure it stays in place when spreading the second brownie layer)
Next, make the brownie layer: in a medium bowl, combine the flour, salt, cocoa powder and espresso powder and whisk until combined and no lumps of cocoa powder remain then set aside
In a heatproof bowl, melt the butter and chocolate together in 15 seconds bursts, stirring once or twice throughout then mix until smooth; set aside to allow to cool slightly
In a large bowl, combine the sugar, vanilla extract, eggs and chocolate mixture and whisk until smooth
Add the dry ingredients to the wet ingredients and mix until just combined, but do not overmix (stop mixing as soon as you can no longer see any flour)
Pour half the brownie batter into the prepared baking dish and spread evenly
Add the pumpkin cheesecake batter over the brownie layer and spread evenly
Dollop the remaining brownie batter over the cheesecake layer and spread evenly (both batters should be thick enough that spreading is fairly easy; if not, either chill cheesecake layer for 5-10 minutes or let brownie batter stand)
Bake for 40-45 minutes or until a toothpick comes out clean with no more than a few crumbs (see Note 5)
Allow to cool completely before cutting into squares

Notes

1. If you prefer not to use coffee in this recipe, simply leave it out.

2. Salted butter will work just fine as well; if you use salted butter instead of unsalted butter, reduce the salt to ¼ tsp instead of ½ tsp.

3. You can use either semi-sweet or milk chocolate in this recipe, but the brownies will come out a little sweeter if you use milk chocolate.

4. Room temperature eggs are ideal because you don't want the eggs to cook at all when they're mixed with the warm chocolate. If your eggs are cold, don't worry; either just leave them in warm (not hot) water for 5 minutes, or make sure your chocolate mixture is well cooled.

5. The baking time will vary depending on your oven and the type of baking dish used. Check on the brownies after 40 minutes and continue baking for up to another 10 minutes if they are not cooked through; they are done when a toothpick inserted in the center comes out clean or with a few moist crumbs on it.

Nutrition Facts are calculated automatically and could be inaccurate. Serving size and below nutritional information for this recipe is based on one square.

Nutrition