Description
A delightful dessert that combines the rich flavors of chocolate and pumpkin in a fudgy brownie with a creamy, spiced cheesecake layer.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/2 cup chocolate chips
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it and lining it with parchment paper.
- In a large bowl, combine pumpkin puree, half of the granulated sugar, one egg, and one teaspoon of vanilla extract. Mix until smooth.
- In a medium bowl, beat the softened cream cheese until creamy. Add the remaining sugar, one egg, and vanilla extract. Mix until well blended.
- In a separate bowl, whisk together cocoa powder, flour, salt, and optional spices. Gradually add this to the pumpkin mixture, stirring gently. Fold in chocolate chips.
- Pour half of the pumpkin brownie batter into the prepared pan, spread evenly, dollop the cheesecake mixture on top, then pour the remaining brownie batter over it. Spread to cover.
- Bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs. Allow to cool in the pan for 10 minutes, then lift out and cool completely on a wire rack before cutting into squares.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use parchment paper for easy removal from the pan.
- Allow brownies to cool completely for clean cuts.
- Check for doneness with a toothpick.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin, Cheesecake, Brownies, Dessert, Fall, Baking