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- 1 cup unsalted butter - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 16 oz cream cheese, softened - 1 cup canned pumpkin puree - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - Powdered sugar - Whipped cream - Ground cinnamon To make these delicious Pumpkin Cheesecake Brownie Bars, you need two main layers: the brownie and the pumpkin cheesecake. For the brownie layer, you will melt butter, mix in sugar, and then add eggs and vanilla. You will also combine flour, cocoa powder, salt, and baking powder. This mix gives the bars a rich, chocolatey base. Next, the pumpkin cheesecake layer is a creamy blend of softened cream cheese, pumpkin puree, and spices. The spices, like cinnamon and nutmeg, bring warmth to each bite. For garnishes, a dusting of powdered sugar or a dollop of whipped cream adds a nice touch. You can even sprinkle a little extra cinnamon on top for that perfect fall vibe. Enjoy! First, set your oven to 350°F (175°C). While it heats, grab a 9x13-inch baking pan. Coat it with non-stick spray or line it with parchment paper. This makes it easy to lift out the bars later. In a medium saucepan, melt 1 cup of unsalted butter over low heat. When it’s melted, take it off the heat. Stir in 2 cups of granulated sugar until well mixed. Let it cool a bit before adding 4 large eggs and 1 teaspoon of vanilla extract. Mix until smooth. In another bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder. Gradually add this dry mix to your butter-sugar mixture. Stir until just combined and spread it evenly in the prepared pan. Next, take a large mixing bowl. Beat 16 oz of softened cream cheese until it’s smooth. Then, add 1 cup of canned pumpkin puree, 3/4 cup of granulated sugar, and 2 large eggs. Mix in 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. Blend until creamy and well combined. Pour the pumpkin cheesecake mixture over the brownie layer in the pan. Use a spatula to spread it evenly. To create a marbled effect, take a knife or skewer. Gently swirl it through the top of the cheesecake layer and the brownie mix. Place the baking pan in your preheated oven. Bake for 40-45 minutes. Check if the cheesecake layer is set. A toothpick inserted in the center should come out clean. Once baked, take the pan out of the oven. Let it cool for at least 30 minutes in the pan. After that, refrigerate for at least 2 hours to set completely. When chilled, slice into bars for serving. To create a perfect swirl, use a knife or skewer. Gently drag it through the cheesecake layer. Start from the edges and move toward the center. This method mixes the brownie and cheesecake just right. Be careful not to over-swirl. You want a nice marbled look, not a blended mess. One common mistake is overmixing the brownie batter. Mix just until blended. Too much mixing can make the brownies tough. Also, make sure your cream cheese is soft. Cold cream cheese won’t mix well. It will leave lumps in your cheesecake layer. Lastly, check your oven temperature. An oven that is too hot can burn the edges. For serving, let the bars chill well. Cold bars hold their shape better. Use a sharp knife to slice them for clean cuts. Dust the top with powdered sugar for a pretty touch. You can also add a dollop of whipped cream. Sprinkle a bit of cinnamon on top for extra flavor. Serve on a lovely plate to impress your guests. {{image_2}} You can make your pumpkin cheesecake brownie bars even tastier. Adding chocolate chips or nuts gives extra flavor and crunch. I love using semi-sweet chocolate chips; they blend well with the pumpkin and cream cheese. Just mix in about 1 cup of chocolate chips when you prepare the brownie layer. If you prefer nuts, walnuts or pecans work great. Chop them up and fold in about 1 cup before spreading the brownie mix in the pan. This small change can make a big difference! If you need a gluten-free treat, you can easily adjust the recipe. Substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum, as this helps the bars hold together. The rest of the recipe stays the same. You won’t lose flavor or texture, but you'll enjoy a gluten-free version that everyone can savor! Pumpkin is not the only star of the fall season. You can switch flavors based on what you like. For a spiced apple version, replace the pumpkin puree with apple butter and add a bit of apple pie spice. If you want a peppermint twist for winter, add crushed candy canes to the cheesecake layer. Mixing the flavors can make these bars fit any season. Just have fun and get creative! To store leftover Pumpkin Cheesecake Brownie Bars, place them in an airtight container. Keep them in the fridge for up to a week. This helps keep them fresh and tasty. If you cut the bars, use parchment paper between layers. This prevents them from sticking together. You can freeze these bars for longer storage. First, let them cool completely. Then, wrap each bar tightly in plastic wrap. Place wrapped bars in a freezer-safe bag or container. They can last up to three months in the freezer. When you want to enjoy them, thaw them in the fridge overnight. If you like your bars warm, reheating is easy. Place the bar on a plate and microwave it for about 10-15 seconds. You can also warm them in an oven at 350°F (175°C) for 5-10 minutes. This will bring back that fresh-baked taste. Enjoy! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, puree it until smooth. Make sure to drain any extra water. This helps keep the bars from getting too wet. Fresh pumpkin gives a nice flavor and shine. Just remember, one cup of fresh pumpkin is about the same as one cup of canned. You can make these bars a day or two in advance. Bake them as the recipe says. Once they cool, cover them tightly with plastic wrap. Store them in the fridge. When you are ready, slice them into bars. They taste even better after chilling. Yes, you can use Greek yogurt or mascarpone cheese. These options will change the texture a bit. Greek yogurt will make it lighter, while mascarpone will keep it creamy. Choose based on your taste and what you have on hand. You can create delicious pumpkin cheesecake brownies by using the right layers and techniques. We covered the key ingredients, step-by-step instructions, useful tips, and variations. You can even store and serve them with ease. Remember, practice makes perfect. Enjoy trying different flavors and sharing these tasty treats. With these tips, you can impress anyone and make kitchen time fun! Enjoy baking your scrumptious bars!

Pumpkin Cheesecake Brownie Bars

Indulge in the flavors of fall with these delicious Pumpkin Cheesecake Brownie Bars! Perfect for any occasion, this easy recipe combines rich brownie layers with creamy pumpkin cheesecake for a delightful treat. Learn how to create this irresistible dessert with simple steps and enjoy a slice of happiness. Click to explore the recipe and elevate your dessert game today! #PumpkinCheesecake #BrownieBars #FallBaking #DessertRecipes
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Pumpkin Cheesecake Layer:

16 oz cream cheese, softened

1 cup canned pumpkin puree

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Instructions
 

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

    Prepare the Brownie Layer: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar until well combined. Allow to cool slightly, then add the eggs and vanilla, mixing until smooth.

      Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry mix to the butter-sugar mixture. Stir until just combined and spread evenly into the prepared baking pan.

        Make the Pumpkin Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, vanilla, cinnamon, and nutmeg. Mix until well combined and creamy.

          Layer the Mixtures: Pour the pumpkin cheesecake mixture over the brownie layer in the pan. Use a spatula to spread evenly.

            Swirl the Mixtures: Using a knife or a skewer, gently swirl the top of the cheesecake layer with the brownie mix to create a marbled effect.

              Bake: Place the baking pan in the preheated oven and bake for 40-45 minutes, or until the cheesecake layer is set and a toothpick inserted in the center comes out clean.

                Cool and Slice: Remove from the oven and allow to cool in the pan for at least 30 minutes, then refrigerate for at least 2 hours to set completely. Once chilled, slice into bars.

                  Prep Time: 20 minutes | Total Time: 3 hours | Servings: 16 bars

                    - Presentation Tips: Serve the bars chilled on a decorative plate, dusted lightly with powdered sugar or topped with a dollop of whipped cream and a sprinkle of cinnamon for a festive touch.