Pumpkin Cheesecake Brownie Bars

$- 1 cup unsalted butter, melted - 2 cups granulated sugar - 1 cup packed brown sugar - 4 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 16 oz cream cheese, softened to room temperature - 1 cup pumpkin puree - 3/4 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon pumpkin pie spice - 1/2 teaspoon ground cinnamon When making these bars, fresh ingredients are key. I suggest using unsalted butter for the brownie layer. This lets you control the saltiness in your dessert. The sugars add sweetness and moisture. The eggs help bind everything together. For the pumpkin cheesecake layer, it’s best to use cream cheese at room temperature. This makes it easier to mix smoothly. Pumpkin puree gives a rich flavor and a lovely color. The spices add warmth and that cozy fall taste we all love. Mixing them well is vital for a creamy texture. You can find most of these ingredients at any grocery store. If you want to improve flavor, choose high-quality vanilla extract and pumpkin puree. These small changes can make a big difference in your final dish. Enjoy the process of gathering these ingredients. It's the first step to baking something truly delicious! - Preheat your oven to 350°F (175°C). - Grease a 9x13 inch baking pan. You can also line it with parchment paper. This makes it easy to remove the bars later. - Start by melting 1 cup of unsalted butter in a bowl. You can use the microwave or stovetop. - Once melted, mix in 2 cups of granulated sugar and 1 cup of packed brown sugar. Stir until smooth. - Add 4 large eggs one at a time. Mix well after each. Then, stir in 1 teaspoon of pure vanilla extract. - In another bowl, sift together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. - Gradually fold the dry mix into the wet mix. Stir gently until just combined. Don’t overmix! - Pour the brownie batter into the prepared pan. Spread it evenly across the bottom. - In a clean bowl, beat 16 oz of softened cream cheese with an electric mixer until smooth. - Add 1 cup of pumpkin puree, 3/4 cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of ground cinnamon. Mix well until creamy. - Carefully pour this pumpkin cheesecake mix over the brownie layer. Use a spatula to spread it evenly. - Place the pan in the oven and bake for 30-35 minutes. - The edges should be set, but the center will jiggle slightly. A toothpick in the brownie part should come out mostly clean. - After baking, let the pan cool at room temperature. - Transfer the pan to the fridge and chill for at least 2-3 hours. This helps the bars set properly. - When ready to serve, lift the bars out using parchment paper if you lined the pan. - Cut them into squares or bars. - For a lovely touch, serve them on a decorative platter. Add a dollop of whipped cream and a sprinkle of pumpkin pie spice on top. - Avoiding overmixing: When you mix the brownie batter, stir gently. Overmixing can make your brownies tough. Mix just until the flour disappears. This keeps the texture soft and fudgy. - Ensuring proper cooling: After baking, let the bars cool in the pan. Let them sit for about 30 minutes at room temperature. Then, chill them in the fridge for at least two hours. This helps the layers set and makes cutting easier. - Suggestions for additional spices: You can add a pinch of nutmeg or ginger for more warmth. These spices blend well with pumpkin and enhance the fall flavor. - Topping ideas: Try adding a dollop of whipped cream on top. You can also sprinkle some crushed pecans or a dash of caramel sauce for extra sweetness. - How to achieve the perfect brownie texture: Use melted butter and avoid too much flour in the brownie layer. This keeps the bars rich and moist. Also, bake them just until the edges set. - Ensuring a creamy cheesecake layer: Make sure your cream cheese is soft. Beat it until smooth before adding other ingredients. This avoids lumps and makes the cheesecake layer creamy and rich. {{image_4}} You can easily swap ingredients for different diets. For gluten-free options, use a gluten-free flour mix. This keeps the texture nice and helps everyone enjoy the bars. For a vegan twist, use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. You can also use vegan cream cheese for the cheesecake layer. Make these bars even more special by adding chocolate chips or nuts. Dark chocolate chips give a rich taste, while walnuts or pecans add a nice crunch. You can also change the spices. For a twist, try adding ginger or nutmeg, which pairs well with pumpkin and gives a warm flavor. You can incorporate other seasonal ingredients too. Try adding dried cranberries for a pop of color and flavor. For holidays, consider using peppermint extract in winter or lemon zest in spring. These small changes can make your pumpkin cheesecake brownie bars fit any celebration perfectly. To store your pumpkin cheesecake brownie bars, place them in an airtight container. This keeps them fresh and moist. You can also cover the pan tightly with plastic wrap. The bars stay good in the fridge for up to one week. If you want to save some for later, freezing is a great option. Cut the bars into squares, then wrap each piece in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last in the freezer for about three months. After taking them out of the fridge or freezer, let the bars sit at room temperature for a bit. If you froze them, thaw them overnight in the fridge. For a warm treat, you can reheat them in the microwave for about 10-15 seconds. Enjoy your tasty bars with a dollop of whipped cream! No, you should not use pumpkin pie filling. Pumpkin pie filling has added spices and sugars. This can change the taste of your bars. Stick to pure pumpkin puree for the best results. Check the edges and center of your brownie layer. The edges should look firm, while the center should jiggle slightly. Use a toothpick to test; it should come out mostly clean. If it has wet batter, it needs more time. Yes, you can make these bars in advance. They chill well in the fridge. Make them a day or two before you plan to serve them. This allows the flavors to meld together nicely. Cracking can happen due to overbaking or sudden temperature changes. If it cracks, don’t worry! You can cover it with whipped cream or a sprinkle of cinnamon. This adds charm and hides the cracks. To make your bars festive, add a dollop of whipped cream on top. A sprinkle of pumpkin pie spice adds a nice touch. You can also use colorful fall-themed plates or garnishes to dress up your presentation. This recipe combines rich brownie and creamy pumpkin cheesecake for a delightful treat. We explored key ingredients, step-by-step baking, and tips for perfect results. Remember to try various flavors or ingredient swaps for unique twists. Enjoy your delicious bars fresh or stored. With a little care, they can impress friends and family. Happy baking!$

Pumpkin Cheesecake Brownie Bars

Indulge in the deliciousness of Pumpkin Cheesecake Brownie Bars! These rich brownie layers topped with creamy pumpkin cheesecake make for the perfect fall dessert. Simple to make and utterly satisfying, this recipe will wow your guests. Don’t miss out on creating these festive treats this season. Click through to explore the full recipe and bring a taste of pumpkin goodness to your table!

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Ingredients

For the Brownie Layer:

1 cup unsalted butter, melted

2 cups granulated sugar

1 cup packed brown sugar

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

For the Pumpkin Cheesecake Layer:

16 oz cream cheese, softened to room temperature

1 cup pumpkin puree

3/4 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

Instructions

Preheat and Prepare the Pan:

- Preheat your oven to 350°F (175°C).

- Grease a 9x13 inch baking pan or line it with parchment paper for easy removal later.

Make the Brownie Layer:

- In a large mixing bowl, melt the unsalted butter using either a microwave or stovetop method.

- Once the butter is melted, add the granulated sugar and packed brown sugar. Stir the mixture until well combined and smooth.

- Incorporate the eggs into the mixture one at a time, mixing thoroughly after each addition. Next, stir in the vanilla extract until everything is fully blended.

- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.

- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.

- Pour the brownie batter into the prepared baking pan, spreading it evenly across the base.

Prepare the Pumpkin Cheesecake Layer:

- In a clean mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Add the pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, and cinnamon. Mix until the mixture is completely combined and features a creamy texture.

- Carefully pour the pumpkin cheesecake mixture over the brownie layer in the baking pan, using a spatula to spread it evenly.

Bake:

- Place the pan in the preheated oven and bake for 30-35 minutes. The edges should be set, while the center will have a slight jiggle but should not appear liquid. A toothpick inserted into the brownie portion should come out mostly clean.

Cool and Chill:

- Once baked, remove the pan from the oven and allow the bars to cool in the pan at room temperature. After cooling, transfer the pan to the refrigerator and chill for at least 2-3 hours to set.

Serve:

- When you are ready to enjoy the bars, lift them out of the pan using the edges of the parchment paper (if used) and cut into squares or bars.

- Prep Time: 30 minutes | Total Time: 4 hours | Servings: 12-16

- Presentation Tips: Serve chilled on a decorative platter, topping each bar with a dollop of freshly whipped cream and a light sprinkle of pumpkin pie spice for a delightful, festive flair!