These are the most delicious pumpkin cheesecake brownies ever. fluffy, moist, cheesy, chocolaty. Just perfection. It’s like the perfect combination.
- 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.
Pumpkin Cheesecake Brownies
For The Brownie Layer:
- 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 1/4 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!