Pumpkin Cheesecake Brownies - Fresh Bean Bakery

Ingredients

Pumpkin & Vanilla Cheesecake

226 g cream cheese (1 c.) room temperature
75 g granulated sugar (¼ c. + 2 tbsp.)
1 egg room temperature
1 tsp. vanilla
1 tbsp. all purpose flour
2 tbsp. heavy whipping cream
60 g pumpkin puree (¼ c.)

Fudge Brownies

113 g unsalted butter (½ c.)
180 g semi-sweet chocolate chips (1 c.)
24 g dutch process cocoa (⅓ c.)
2 eggs
200 g granulated sugar (1 c.)
80 g all purpose flour (⅔ c.)
½ tsp. salt

Instructions

Pumpkin & Vanilla Cheesecake

Preheat the oven to 350°F / 175°C. Butter and line an 8" square pan with parchment paper.
Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, you can use a hand mixer). Beat the cream cheese and sugar together for 2 minutes, until the mixture is smooth and fluffy.
Add in the egg, vanilla and flour. Beat on low speed just until combined.
Transfer ½ of the batter to another bowl. To one bowl, gently mix in the heavy whipping cream. To the other bowl, gently mix in the pumpkin puree. Set aside.

Fudge Brownies

In a small microwave safe bowl, melt together the butter and chocolate chips in 30 second intervals, stirring in between each interval until the mixture is smooth.
Whisk in the cocoa powder and set aside.
In a medium sized mixing bowl, vigorously whisk together the eggs and sugar until the mixture is pale & fluffy.
Add the chocolate mixture into the egg mixture, and mix until combined.
Add in the flour and salt. Use a rubber spatula to lightly fold the flour into the ingredients just until no flour streaks remain.
Reserve ¼ c. of brownie batter for swirling on top. Pour the remaining brownie batter into your prepared pan.
Place alternating dollops of the vanilla and pumpkin cheesecake batters on top of the brownies to form a flat, even layer. Use a spoon to gently spread out the cheesecake to cover the brownies if needed.
Dollop the reserved brownie batter on top of the cheesecake layer, then use a knife to gently swirl it together.
Bake the brownies for 40-45 minutes, until they are set on the edges and only slightly wobble in the center.
Allow the brownies to fully come to room temperature, then slice, serve, and enjoy!

Notes

The brownies are done when the sides have set and the middle only *slightly* jiggles. Every oven is different which is why I recommend an oven thermometer! So if they don't look quite done at 45 min - continue cooking until they're only slightly jiggly!

Nutrition