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- 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup chocolate chips (optional) - 8 oz cream cheese, softened - 1/2 cup granulated sugar - 1/2 cup pumpkin puree - 1 large egg - 1 teaspoon pumpkin spice - 1 teaspoon vanilla extract Gather these ingredients before you start. The brownie base needs rich butter and sugar for a soft texture. Eggs and vanilla add moisture and flavor. The dry mix includes flour, cocoa powder, baking powder, and salt. These work together to give the brownies their signature taste. For the pumpkin cheesecake layer, start with cream cheese for a creamy base. Add sugar and pumpkin puree to bring sweetness and flavor. An egg binds it all together. Finally, use pumpkin spice and vanilla extract to enhance the fall vibe. These ingredients create a dessert that combines rich chocolate with smooth pumpkin cheesecake. Each bite offers a new layer of flavor. Enjoy the process of mixing and baking; the results are worth it! 1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with parchment paper. Leave some paper hanging over the sides. This helps with easy removal later. 2. In a large bowl, whisk together 1 cup of melted unsalted butter and 2 cups of granulated sugar until smooth. Add 4 large eggs one by one, mixing well after each. Stir in 1 teaspoon of vanilla extract. 3. In another bowl, sift 1 cup of all-purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually mix the dry ingredients into the wet mixture. Stir until just combined. If you like, fold in 1/2 cup of chocolate chips. 1. In a medium bowl, beat 8 oz of softened cream cheese and 1/2 cup of granulated sugar until creamy and smooth. 2. Mix in 1/2 cup of pumpkin puree, 1 large egg, 1 teaspoon of pumpkin spice, and 1 teaspoon of vanilla extract. Blend until the mixture is fully combined and smooth. 1. Spread about 2/3 of the brownie batter into the prepared baking pan. Make it as even as you can. 2. Spoon the pumpkin cheesecake mixture over the brownie layer. Spread it out carefully. 3. Dollop the remaining brownie batter on top in small spoonfuls. Use a knife or toothpick to gently swirl the two batters together. Aim for a marbled look. 4. Bake in the preheated oven for 30-35 minutes. Check for doneness with a toothpick. It should come out with a few moist crumbs. Don’t overbake! The brownies will continue to set as they cool. 5. Let the brownies cool in the pan for about 15 minutes. Use the parchment paper to lift them out. Allow to cool completely on a wire rack before cutting into squares. To create a beautiful swirl, use a knife or toothpick. Gently drag the knife through the brownie and cheesecake layers. Make sure to avoid stirring too much. Overmixing will blend the layers instead of swirling them. Aim for a marbled look that shows both layers. Check for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If it is clean, they may be overbaked. To keep brownies moist, store them in an airtight container. You can also wrap them in plastic wrap for extra protection. Serve these brownies on a festive platter. Dust them with powdered sugar for a nice touch. You can also add a dollop of whipped cream on top. A sprinkle of pumpkin spice will enhance the autumn feel. {{image_2}} You can easily make these brownies gluten-free. Use almond flour or gluten-free all-purpose flour instead of regular flour. If you choose almond flour, keep an eye on the texture. It can change the final taste a bit. To adjust the recipe, add a little more pumpkin puree. This keeps your brownies moist. You might also need to add an extra egg to help with binding. Want to add a twist? You can mix in nuts like walnuts or pecans. They give a nice crunch. You can also add spices like cinnamon or nutmeg for extra warmth. For different cheesecake flavors, try using cream cheese with chocolate or caramel. You could also use maple syrup instead of sugar in the cheesecake layer. This adds a sweet twist that goes well with pumpkin. Fall is a perfect time to play with flavors. You can add ingredients like apples or pears for a fruity touch. Mixing in some chopped pecans or walnuts also enhances the texture. Incorporating chocolate is easy and fun. You can melt some chocolate and swirl it into the batter. Drizzling caramel on top before serving adds a rich flavor that everyone will love. To keep your pumpkin cheesecake swirl brownies fresh, follow these tips: - Refrigerating: Store brownies in an airtight container in the fridge. This keeps them moist and tasty. - Freezing: For longer storage, wrap brownies in plastic wrap, then place them in a freezer bag. They stay good for up to three months. Thaw them in the fridge before serving. These brownies can stay fresh for: - In the fridge: About one week. - In the freezer: Up to three months. Look for these signs of spoilage: - A change in color or texture. - An off or sour smell. - Mold growth. If you see any of these signs, it's best to toss them. Enjoy your delicious brownies while they are at their best! Yes, you can substitute some ingredients in this recipe. Here are common swaps: - Butter: Use coconut oil for a dairy-free option. It adds a slight coconut flavor. - Granulated Sugar: You can use brown sugar for a richer taste. It adds moisture too. - Eggs: Replace each egg with 1/4 cup of applesauce. This keeps the brownies moist. - Pumpkin Puree: Use mashed banana or sweet potato as an alternative. Both add natural sweetness. Substitutions may change taste and texture. Always test new swaps for best results. To check if the brownies are done, use a toothpick. Insert it into the center of the brownies. If it comes out with a few moist crumbs, they are ready. Here are some tips for checking baked goods: - Visual Cues: The edges should look set, while the center may be slightly soft. - Time: Bake for 30-35 minutes, but start checking at 30 minutes. - Cooling: Remember, brownies continue to cook as they cool. Yes, you can make these brownies ahead of time. Here’s how: - Bake and Cool: Prepare the brownies as directed. Let them cool completely. - Storage: Wrap them tightly in plastic wrap or foil. Store in an airtight container. - Freezing: For longer storage, freeze them. They last up to three months in the freezer. When ready to enjoy, thaw them in the fridge or at room temperature. Then, cut and serve! You now know how to make delicious pumpkin cheesecake brownies. We covered all the key ingredients, from the rich brownie base to the creamy cheesecake layer. You learned how to swirl the batters, bake them perfectly, and even try fun variations. Remember the tips for storage to keep your brownies fresh. With this recipe, you can impress family and friends. Enjoy baking and sharing these treats!

Pumpkin Cheesecake Swirl Brownies

Indulge in the rich flavors of fall with these Pumpkin Cheesecake Swirl Brownies! This delightful recipe combines fudgy brownies with a creamy pumpkin cheesecake layer for a seasonal treat that's sure to impress. Perfect for cozy gatherings or a sweet afternoon snack, these brownies are easy to make and deliciously satisfying. Click through to explore the full recipe and elevate your dessert game this autumn!
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Ingredients
  

1 cup unsalted butter, melted

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chocolate chips (optional)

For the Pumpkin Cheesecake Layer:

8 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup pumpkin puree

1 large egg

1 teaspoon pumpkin spice

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    In a large mixing bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.

      In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips if using.

        Prepare the cheesecake layer: In a medium bowl, beat together the softened cream cheese and sugar until smooth. Add the pumpkin puree, egg, pumpkin spice, and vanilla extract; mix until fully combined and creamy.

          In the prepared baking pan, spread about 2/3 of the brownie batter into an even layer. Spoon the pumpkin cheesecake mixture over the brownie batter and spread it out carefully.

            Dollop the remaining brownie batter on top of the cheesecake layer in small spoonfuls. Using a knife or toothpick, gently swirl the two batters together for a marbled effect.

              Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake, as the brownies will continue to set as they cool.

                Let the brownies cool in the pan for about 15 minutes, then use the parchment overhang to lift them out. Allow to cool completely on a wire rack before cutting into squares.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12-16 squares

                    - Presentation Tips: Serve these brownies on a festive platter, dusted with powdered sugar for a touch of elegance, or top with whipped cream and a sprinkle of pumpkin spice for an extra autumn touch.