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- 1 cup unsalted butter, melted - 1 cup granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 8 oz cream cheese, softened - 1/2 cup granulated sugar - 1/2 cup pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon pumpkin spice (cinnamon, nutmeg, ginger mix) - 1/4 teaspoon salt I love using these ingredients for my pumpkin spice cheesecake brownies. The brownie layer needs rich butter and sugar. The mix of granulated and brown sugar gives a nice depth of flavor. The creaminess of four eggs binds everything well. In the brownie layer, I use all-purpose flour and cocoa powder. These two create a soft and chocolatey base. Baking powder helps the brownies rise just right. A pinch of salt rounds out the sweetness. Now, the cheesecake layer is where the magic happens. Cream cheese is key for that creamy texture. I always soften it first. It blends well with sugar and pumpkin puree. The pumpkin adds a nice fall flavor. One egg and vanilla extract give it a lovely taste. I add pumpkin spice for that warm, cozy feeling. This mix of spices makes each bite feel like autumn. With these ingredients, you can create a dessert that everyone will love. They will ask for seconds! - Preheat oven to 350°F (175°C). - Grease or line a 9x13-inch baking pan with parchment paper. - In a large bowl, whisk together 1 cup of melted butter, 1 cup of granulated sugar, and 1 cup of brown sugar. - Add 4 large eggs, one at a time, whisking well after each. - Stir in 1 teaspoon of vanilla extract. - In another bowl, mix 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. - Gradually add this dry mixture to the wet ingredients. Mix until just combined. - In a clean bowl, beat 8 oz of softened cream cheese with 1/2 cup of granulated sugar until smooth. - Mix in 1/2 cup of pumpkin puree, 1 large egg, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin spice, and 1/4 teaspoon of salt. Blend until creamy. - Spoon this cheesecake mix over the brownie layer in the pan. Use a knife to gently swirl the two layers for a marbled look. - Bake the brownies for 30-35 minutes. - Use a toothpick to check for doneness. It should come out with a few moist crumbs. - Let the brownies cool in the pan for at least 30 minutes. Then, refrigerate for about an hour before slicing into squares. - Ensure ingredients are at room temperature. This helps the batter mix well. - Avoid overmixing the batter. Stir until just combined for a chewy texture. - Use a hand mixer for a smoother consistency. This makes the cream cheese blend easily. - Let cream cheese soften for easier mixing. It should be soft to avoid lumps. - Serve with whipped cream and a sprinkle of pumpkin spice. This adds flavor and looks great. - Best served cold or at room temperature. The flavors shine when they are not too cold. Enjoy your delicious pumpkin spice cheesecake brownies! They make a great treat for any occasion. {{image_2}} You can make the brownie layer even more fun. Here are some ideas: - Chocolate chips: They add sweetness and a nice texture. - Nuts: Walnuts or pecans give a great crunch. - Swirls of caramel: Drizzle it in for a rich flavor. - Nutella: A swirl of this chocolate hazelnut spread adds creaminess. These add-ins will give your brownies a unique twist. You can mix and match based on what you love. You can change up the cheesecake layer too! Here are ways to do it: - Substitute purees: Butternut squash works well if you want a different taste. - Add maple syrup: A bit of this sweet syrup adds a lovely flavor. These changes let you create a dessert that fits your taste. Don’t be afraid to experiment! To keep your pumpkin spice cheesecake brownies fresh, place them in an airtight container. Store them in the refrigerator. They will stay good for about a week. If you want to keep them longer, freeze them. They can last up to three months in the freezer. When you are ready to enjoy your brownies again, take them out of the freezer. Let them thaw in the refrigerator overnight. If you want a warm treat, you can warm them up lightly in the microwave. Just heat in short bursts to keep them soft and tasty. Yes, a homemade blend of cinnamon, nutmeg, and ginger works well. It gives your brownies a fresh and warm flavor. I often mix these spices to create my own pumpkin spice. Just use equal parts of each spice to get a balanced taste. This change can make your brownies even more special. A toothpick inserted should come out with a few moist crumbs, not wet batter. This test helps you check the doneness without ruining your brownies. If you see wet batter, they need more time in the oven. Keep an eye on them to avoid overbaking. Yes, just use a larger baking pan and adjust baking time as needed. Doubling the recipe is a great idea for parties or big gatherings. Just remember to watch the baking time closely. Brownies may need a bit more time to bake when the pan is larger. Enjoy sharing these delicious treats! This recipe combines rich brownies with spiced cheesecake for a tasty treat. You learned how to make the layers, tips for perfection, and ways to store your brownies. Play around with flavors and add-ins to make it your own. Remember, a little patience yields big rewards! Enjoy this dessert with friends or family for a delightful experience. Happy baking!

Pumpkin Spice Cheesecake Brownies

Indulge in the ultimate fall treat with these Pumpkin Spice Cheesecake Brownies! This delightful dessert combines rich brownie layers with creamy pumpkin spice cheesecake for a flavor explosion. Perfect for gatherings or cozy nights in, these brownies are easy to make and oh-so-delicious. Check out the simple recipe now and treat yourself to this seasonal favorite that everyone will love!
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter, melted

1 cup granulated sugar

1 cup brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

For the Pumpkin Spice Cheesecake Layer:

8 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)

1/4 teaspoon salt

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.

    Make the Brownie Layer: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add in the eggs one at a time, whisking after each addition, then stir in the vanilla extract.

      In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.

        Pour the brownie batter into the prepared baking pan, spreading it evenly.

          Prepare the Pumpkin Spice Cheesecake Layer: In another bowl, beat the softened cream cheese and granulated sugar together until smooth. Add in the pumpkin puree, egg, vanilla extract, pumpkin spice, and salt. Mix until well blended and creamy.

            Spoon the cheesecake mixture over the brownie layer in the baking pan. Use a knife or skewer to gently swirl the cheesecake and brownie layers together for a marbled effect.

              Bake in the preheated oven for 30-35 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

                Allow the brownies to cool in the pan on a wire rack for at least 30 minutes, then refrigerate for about 1 hour before slicing into squares.

                  Prep Time: 20 minutes | Total Time: 1 hour 5 minutes | Servings: 16

                    - Presentation Tips: Serve the brownies chilled or at room temperature, dusted with powdered sugar and a sprinkle of pumpkin spice. Adding a dollop of whipped cream on the side enhances the dessert beautifully!