These rich and decadent Pumpkin Cheesecake Brownies are chocolatey and fudgy… the perfect base for a layer of creamy pumpkin spice cheesecake. These are the perfect dessert for Fall.
Are you a brownie lover? Do you adore that rich, dense, gooey chocolate? But somehow they don’t seem appropriate for Fall, right?
Add a layer of rich and creamy cheesecake on top, appropriately made of pumpkin and spices to top them off!
If you’re tired of pumpkin pie, and maybe even tired of pumpkin cheesecake, then give these morsels a try.
Check out Korena’s recipe for the instructions. Here are the measurement conversions.
9″ x 13″ inch (23cm x 33cm)
1⅓ cups (160g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (227g) unsalted butter
1 cup (85g) cocoa powder
1½ cups (297g) granulated white sugar
1½ teaspoons vanilla
Pumpkin Cheesecake Layer:
8 oz (227g) cream cheese, softened
1/2 cup (99g) granulated white sugar
1 cup (269g) pumpkin purée
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon grated nutmeg
pinch ground cloves
1 cup (237ml)
handful of chocolate chips
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