These are the most delicious pumpkin cheesecake brownies ever. fluffy, moist, cheesy, chocolaty. Just perfection. It’s like the perfect combination.
Who doesn’t like cheesecake? who doesn’t like pumpkin? and who doesn’t LOVEE brownies? gosh after I made these brownies I couldn’t stop munching them.
I know it’s pumpkin season is almost over but this came just in time for the holidays. I made a batch and gave some to my neighbors and it just felt so good sharing something that people don’t usually eat. This is the kind of recipe that’s nice for holiday gatherings because its traditional with a twist.
There are a few things that make these brownies extra special:
- I sautéed the cane pumpkin on the stove for about 8 minutes. sautéing it makes it a bit darker and gives it a really nice rich flavor.
- I added lots and I mean lots of chocolate to the brownies to give them that extra softness because the top layer is really soft and we want it to melt in your mouth when you bit into it.
- I added a teaspoon of may noise to the brownie mixture. I know that might sound a little gross but it’s not. You won’t taste it and it really makes a big difference in the moisture of the brownies.
Seriously. This is like heaven. You taste the cheesecake and the pumpkin and than the kick of chocolate comes in. Ugh… just yummy.
If you’r lazy like me and don’t want to make the brownie mixture use brownie mix for the brownies and just top that with the cheesecake batter.
Pumpkin Cheesecake Brownies
For The Brownie Layer:
- 2 large eggs
- ⅓ cup Dutch-processed cocoa
- ½ cup plus 2 Tablespoons boiling water
- ½ cup semi sweet chocolate chips melted
- 6 tablespoons (½ stick) unsalted butter, melted
- ½ cup vegetable oil
- 2½ cups (17½ ounces) sugar
- 1¾ cups (8¾ ounces) all-purpose flour
- ¾ teaspoon salt
- 1 teaspoons mayo
For the Pumpkin Cheesecake Layer
- 12 oz cream-cheese (1 & ½ packs)
- 15 oz (425 g or about 2 cups) pumpkin puree
- 1 cup (200 g) granulated white sugar
- 2 tablespoons (18 g) all purpose flour
- 2 teaspoon vanilla extract
- 2 large eggs
- 1½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Preheat oven to 350F degrees. Line a 13x9 pan with parchment paper or spray with cooking spray.
- Make the cheesecake batter by first placing the pumpkin into a skillet and heating it for 8-10 minutes on medium heat. Make sure to stir constantly so it doesn't clump up.
- Beat the cream-cheese until nice and fluffy for about one minute. Add the pumpkin mixture when it has cooled down. Incorporate the eggs one at a time and then add the sugar, vanilla, flour, and spices. Keep mixing for another minute. set aside and begin the brownie mixture.
- start off by melting the butter, chocolate chips, and sugar. Remove from heat and add the coco powder, vanilla, eggs and flour. mix for a bit and add the oil, salt, flour, mayo and water. Stir the whole mixture with a wooden spoon until fully mixed.
- Pour the brownie mixture onto the pan and save about ¼ cup of brownie mixture.
- Pour the cheesecake mixture on top of the brownie mixture.
- Take the leftover brownie mixture and drizzle it on top of the cheesecake layer and use a spoon or toothpick and create swirls on the upper layer.
- bake for 30 minutes and allow to cook on cooling rake. Enjoy!