Pumpkin Cheesecake Brownies
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I'm on a constant mission to help everyone realize homemade, made from scratch brownies are always better than a box mix. If you need more swaying, these pumpkin cheesecake brownies are always a win! A delicious, fudgy brownie and spiced pumpkin cheesecake. Happy fall!
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Ingredients:
For the pumpkin cheesecake filling
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1 egg
- 1 cup pumpkin pureé
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 1 tsp cinnamon
- 1/4 tsp allspice
For the brownies
- 1 cup melted butter
- 1 cup white granulated sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 3 eggs
- 3/4 cup cocoa
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup bittersweet chocolate chips
Instructions:
- Preheat oven to 350°F.
For the cheesecake filling
- In a medium bowl, fold the cream cheese until smooth to ensure it is soft.
- Add bown sugar and stir until dissolved.
- Mix in the egg and pumpkin.
- Fold in the vanilla, cream, cinnamon, and allspice until smooth. Set aside.
For the brownies
- Whisk together the melted butter and sugars in a large bowl.
- Add the vanilla and eggs, whisking to incorporate.
- Sift in the cocoa and flour to ensure there are no lumps. Add salt and baking powder. Fold until no dry streaks remain then fold in chocolate chips.
- Prepare a 9×13 baking pan by spraying with nonstick baking spray. Line with one layer of parchment and spray parchment.
- Pour half the brownie batter in the prepared pan and spread to an even layer. Pour cheesecake filling over brownie batter and spread evenly. Place remaining brownie batter on top of cheesecake layer, filling in clumps evenly.
- Using a table knife, make figure-eight drawings all over the brownies, making sure the knife is touching the bottom of the pan. Do not worry about being too aggressive.
- Bake in preheated oven until the center jiggles slightly and the edges are set, 45-60 minutes.
- Remove from oven and cool completely, about 4 hours.
- Using parchment sling, remove brownies from pan and cut into squares. Store in an airtight container in the refrigerator up to one week or in the freezer up to four weeks.
Marbled Chocolate Pumpkin Cheesecake Recipe
This chocolate marbled pumpkin cheesecake is definitely an elegant, exquisite dessert perfect for Thanksgiving and for any other special occasion. One of the best pumpkin desserts you can ever get. A perfect crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate - totally divine.
Ingredients:
Makes about 10-12 servings
Crust
9 oz (250 g) cocoa/ginger cookies
6 tbsp (80 g) unsalted butter, melted
1 tbsp cocoa powder
Pumpkin Cream Cheese Filling
3 (8 oz-250 g) cream cheese, softened
1 cup (240g) sour cream
1 1/2 cup homemade pumpkin puree
1/2 cup + 2 tbsp sugar
1 tsp vanilla extract
4 eggs, room temperature
1/4 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 oz (120 g) dark chocolate
Directions
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the cookies using a food processor. Add cocoa powder and mix again until well combined. Transfer the crushed cookies to a medium bowl. Melt butter and pour over the crushed cookies. Stir until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
4. In a large bowl beat the cream cheese with sour cream until well combined. Gradually add the flour mixture and mix until creamy and smooth. Add vanilla extract and pumpkin puree and mix again until well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1 cup (240g) cream cheese mixture in a separate bowl.
5. Melt the chocolate over a bain-marie until smooth. Pour the chocolate into the reserved cheese and pumpkin mixture and fold gently to combine evenly.
6. Pour the cream cheese mixture over the prepared crust. Add spoons of chocolate mixture from place to place on top and gently swirl with a knife to get the marbled effect.
7. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
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Pumpkin Cheesecake Truffles // vegan + date-sweetened
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Ingredients
1/2 cup pumpkin purée
8oz vegan cream cheese
1/4 cup Natural SunButter
1/2 cup (100g or about 6) pitted medjool dates
6 tbsp coconut flour
2 tsp pumpkin pie spice
1 cup dark chocolate chips
Instructions
1. In a food processor combine dates, pumpkin, cream cheese, and SunButter.
2. Process until dates are completely broke down and mixture is smooth.
3. Add the flour and spice.
4. Process again until well combined.
5. Scoop or roll into balls. Freeze for 1-2 hours.
6. Melt the dark chocolate chips.
7. Dip/coat each ball in dark chocolate, and refrigerate until chocolate is set.
8. Enjoy! Keep leftovers in the fridge.
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Pumpkin Cheesecake Brownie Recipe | Cupcake Jemma
Halloween may be a distant memory but that doesn’t mean we should forget about the pumpkins of the world. There are still lots of things you can do with pumpkins, such as this deliciously rich, gently spiced Pumpkin Cheesecake Brownie. Get cooking!
//RECIPE//
For the pumpkin cheesecake swirly bits -
115g pureed pumpkin (canned is perfect!)
115g cream cheese at room temperature
2 tbsp caster sugar
1 large egg
½ tsp each of ground ginger, cinnamon & nutmeg
For the brownie bit -
230g dark chocolate (I use 70% chocolate)
120g unsalted butter, chopped
150g caster sugar
60g light soft brown sugar
3 large eggs
1 tsp vanilla extract
100g plain flour
100 milk chocolate chips
A good pinch of salt
You will need an 8” x 8” square tin, greased and lined!
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Pumpkin Chocolate Swirl Cheesecake
Pumpkin Chocolate Swirl Cheesecake: so perfect for this time of year! You'll love the earthy pumpkin, warm spice, and rich chocolate flavors.
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Mini Pumpkin Cheesecake Recipe| Top Tasty Recipes
Mini Pumpkin Cheesecake Recipe| Top Tasty Recipes
Hello everyone!
It is the best season for pumkins and the time is calling pumpkin recipes. This is the first pumpkin recipe for this winter and we hope you gonna like it. Its is so easy to make this mini pumpkin cheesecake bites! There was different cheesecakes recipes on our main page and this gonna be one of your favourite. Here is the ingredients;
Ingredients;
175 g biscuits
80 g melted butter
200 ml cream
1/33 cup sugar
250 g labneh & cream cheese
1 egg
1/2 tbsp starch
1/2 tbsp flour
100 ml cream
160 g chocolate (80 g milk + 80 g bitter)
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Bon Appetit !
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#pumpkincheesecake
#minipumpkincheesecakes
#pumpkin