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- 1/2 cup unsalted butter, melted - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 8 oz cream cheese, softened - 1/2 cup sugar - 1/4 cup pumpkin puree - 1 large egg - 1 teaspoon pumpkin pie spice - 1/2 teaspoon vanilla extract When I make Pumpkin Cheesecake Brownie Swirl, I start with the brownie layer. I melt unsalted butter and mix it with sugar. This makes a rich base. Next, I add the eggs and vanilla extract. This gives the brownies a great flavor. Then, I whisk in cocoa powder, flour, salt, and baking powder. I mix until just combined. Overmixing can make them tough. I want them to be soft and gooey. Next, I move on to the pumpkin cheesecake layer. I beat softened cream cheese with sugar until smooth. It should be creamy without lumps. Then, I add pumpkin puree, egg, pumpkin pie spice, and vanilla extract. This creates a sweet, spiced filling that pairs perfectly with the brownies. These ingredients work together to create a delightful treat. The combination of chocolate and pumpkin is simply amazing. You will love how they swirl together in the pan. Each bite offers rich flavors that make you smile. - Preheat oven to 350°F (175°C). - Grease and line an 8x8 inch baking dish with parchment paper. - In a medium bowl, whisk together melted butter and sugar. - Add in eggs and vanilla, mixing until smooth. - Stir in cocoa powder, flour, salt, and baking powder. Do not overmix. - In another bowl, beat softened cream cheese and sugar until creamy. - Add pumpkin puree, egg, pumpkin pie spice, and vanilla. Mix until smooth. - Pour half of the brownie batter into the prepared dish. Spread evenly. - Pour the pumpkin cheesecake filling over the brownie layer. - Drop spoonfuls of the remaining brownie batter on top. - Bake in the preheated oven for 25-30 minutes. - Check for doneness with a toothpick; it should have a few moist crumbs. - Let the brownies cool on a wire rack. - Cut into squares for serving. To create a stunning swirl, use a light hand. This helps keep the layers intact. Aim for a marbled look without overmixing. Too much mixing turns the layers into one solid color. A gentle motion with a knife or toothpick does the trick. Avoid overbaking the brownies. Overbaking dries them out. Check for doneness by inserting a toothpick. It should come out with a few moist crumbs, not wet batter. This ensures a rich, fudgy brownie texture. Serve your brownies on a rustic wooden board for a nice touch. Drizzle with warm caramel sauce for sweetness. Top with whipped cream for a light finish. For extra crunch, sprinkle crushed walnuts on top. This adds texture and flavor that everyone will love. {{image_2}} If you need a gluten-free option, swap regular flour with gluten-free flour. This simple change keeps your brownies moist and tasty. Make sure to check the flour package for the right measurement. This way, everyone can enjoy the pumpkin cheesecake brownie swirl! To make your brownies even better, think about adding chocolate chips to the brownie layer. The extra chocolate adds a rich taste that pairs well with pumpkin. You can also mix in different spices into the cheesecake layer. Try nutmeg or allspice for a fun twist. These small changes can make a big difference! If you want a vegan version, use vegan cream cheese instead of regular cream cheese. You can also replace the eggs with flaxseed or applesauce. These swaps keep the flavors while making the dish suitable for a vegan diet. Your friends will love this treat, and they won’t even miss the dairy! To keep your pumpkin cheesecake brownie swirl fresh, use an airtight container. This helps prevent them from drying out. If you do not eat them within a few hours, refrigerate them. They stay tasty and moist in the fridge for about five days. For longer storage, you can freeze these brownies. Wrap each brownie individually in plastic wrap. This makes it easy to grab one when you want a treat. Place the wrapped brownies in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to enjoy your brownies, simply microwave them. Heat each brownie for just a few seconds. This brings back their warm, gooey goodness. Enjoy them as a cozy dessert! Yes, you can make these brownies a day in advance. This gives the flavors time to meld. Storing them overnight makes them even richer. Just keep them in an airtight container. If you don’t have pumpkin pie spice, no worries! Just mix together cinnamon, nutmeg, and ginger. This blend will still give you that warm, cozy flavor. Use about a teaspoon of each spice for the best taste. To check if the brownies are ready, insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. This means they are perfectly baked and ready to enjoy. Yes, you can use a different sized baking dish. Just remember to adjust the baking time. A larger dish may need less time, while a smaller one may need more. Keep an eye on the brownies as they bake! This recipe blends rich brownies and creamy pumpkin cheesecake for a tasty treat. You mix simple ingredients, layer them, and bake for a delicious dessert. Remember to check for doneness with a toothpick for perfect results. Feel free to try different flavors and store them carefully for later. Enjoy making and sharing this sweet dish!

Pumpkin Cheesecake Brownie Swirl

Indulge in the perfect blend of flavors with this Pumpkin Cheesecake Brownie Swirl! This delightful dessert features rich brownie layers swirled with creamy pumpkin cheesecake, making it a festive treat for fall gatherings. Easy to make and irresistibly delicious, your taste buds will thank you. Click through to discover the full recipe and impress your friends and family with this tasty delight! #PumpkinBrownies #FallBaking #DessertRecipes #CheesecakeSwirl
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Ingredients
  

For the Brownie Layer:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Pumpkin Cheesecake Layer:

8 oz cream cheese, softened

1/2 cup sugar

1/4 cup pumpkin puree

1 large egg

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking dish with parchment paper for easy removal.

    Make the Brownie Batter: In a medium bowl, whisk together melted butter and sugar until combined. Add in eggs and vanilla, mixing until smooth. Stir in cocoa powder, flour, salt, and baking powder until just combined. Do not overmix.

      Prepare the Pumpkin Cheesecake Filling: In a separate bowl, beat softened cream cheese and sugar until creamy. Add the pumpkin puree, egg, pumpkin pie spice, and vanilla extract. Mix until smooth and well incorporated.

        Assemble the Layers: Pour half of the brownie batter into the prepared baking dish, spreading it evenly. Then, pour the pumpkin cheesecake filling over the brownie layer. Finally, drop spoonfuls of the remaining brownie batter on top of the cheesecake layer.

          Swirl: Using a knife or toothpick, gently swirl the brownie batter into the pumpkin cheesecake layer to create a marbled effect.

            Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).

              Cool and Serve: Allow the brownies to cool in the pan on a wire rack. Once cooled, lift out the brownies using the parchment paper, cut into squares, and serve.

                Prep Time: 20 mins | Total Time: 50 mins | Servings: 16

                  - Presentation Tips: Serve the brownies on a rustic wooden board, drizzle with caramel sauce, and garnish with whipped cream or a sprinkle of crushed walnuts for added texture.