Pumpkin-Cheesecake Brownies
Andrea Potischman
Nov 13, 2017
I love pumpkin and I’m not done baking with it this season just yet. As I said in my Fall pumpkin cookie post, there truly are a million great recipes, both sweet and savory, that make use of pumpkin. This is a great one for pumpkin cheesecake brownies and they are worth every single calorie. This recipe was inspired by a delicious pumpkin bar I recently had.
For this recipe, I added a rich chocolate brownie base, because who does not love a brownie? (This base is much denser than my vegan brownie recipe if you have made those.) Pumpkin and chocolate also go well together naturally, and the pumpkin’s subtle earthy flavor is further elevated with a touch of cinnamon and nutmeg. This is a decadent but easy treat that works well in the cooler winter months.
A brownie is considered one of America’s favorite baked treats and has been around since the early 20th century. A brownie is a bar cookie (instead of a cake) because it’s finger food, not food typically eaten with a fork and knife. Fannie Merritt Farmer is often credited for having created this sweet treat after she adapted her chocolate chip cookie recipe to a bar cookie baked in a pan. The Farmer brownie is made in the style of cake.
There are skeptics however, including many who believe that it was Sears who first developed a fudge-like brownie in the late 19th century. Some believe that an unknown housewife in Bangor, Maine invented the brownie by mistake in her failure to add baking powder to her cake, which she cut up in squares and served anyway. Like with many food-related inventions, it’s unclear, and quite possible, that it was not just one person who invented it, but rather many. Despite the lack of clarity, the brownie is loved by kids and adults alike.
This year my younger son asked for brownies instead of cake at his birthday party. This summarizes his dessert preference in a nutshell: he doesn’t like frosting and he wants to maximize the rich, fudgy chocolate treat instead. We did not top his birthday brownies with pumpkin cheesecake; though he had contemplated adding a Rice Krispy Treat on top as a second layer. But that is a whole different post. This is a great seasonal dessert recipe that is quick to whip up, easy enough for kids to make and works well for gatherings big and small. This is a must-try recipe for all brownie lovers out there.
Pumpkin-Cheesecake Brownies
Servings:
12
Serving Size:
1 bar
Prep:
30 minutes
Cook:
40 minutes
Total:
1 hour, 10 minutes
Ingredients:
For the Brownie Layer:
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 2 eggs
- 3/4 cup good quality cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 3/4 cup all-purpose flour
- 3/4 cups good quality semi-sweet chocolate chips
For the Pumpkin Layer:
- 6 ounces cream cheese, softened
- 3 tablespoons sugar
- 1 egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
Directions:
- Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchment paper leaving enough for overhang. The easiest way to do this is to cut two separate pieces and cross them. Lightly oil the parchment paper and set aside.
- For the Brownie Layer: In a small saucepan, heat the butter and sugar until melted. Set aside.
- Using a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, mix the eggs, cocoa, salt, vanilla extract, and baking powder and mix well till incorporated. With the mixer on low, slowly add the flour and sugar-butter mixture alternating.
- Using a rubber spatula, fold in the chocolate chips. Pour the brownie mixture into the prepared baking pan and using a rubber spatula smooth out evenly in the pan. Set aside.
- For the Pumpkin Layer: Clean the bowl of the kitchen mixer and wipe it dry. Add the softened cream cheese and sugar and beat on high for two minutes, till well combined. Add the egg and pumpkin puree and mix to incorporate.
- With the mixer on low, add the vanilla, cinnamon, ginger, nutmeg, and allspice. Mix well. Pour the pumpkin mixture over the brownie layer. using a teaspoon, make rounded scoops into the pumpkin and brownie layers turning to expose some of the brownie. Repeat making scoops every 2 inches until the entire pan has several brownie sections visible.
- Place in the oven and bake for about 35-40 minutes until firm. Allow to cool completely before slicing
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