Pumpkin Cheesecake Brownie Bites
Pumpkin cheesecake brownies are an irresistible seasonal dessert that perfectly marries the decadence of a fudgy chocolate brownie with the creamy, spiced tang of a classic pumpkin cheesecake. This autumnal hybrid typically starts with a dense, moist, and often intensely chocolatey brownie base, which provides a rich, dark canvas for the lighter topping. The contrasting element is a sweet and tangy cream cheese filling, generously infused with pumpkin puree and the warming spices of the season, such pumpkin pie spice!
The construction of the brownie is what truly makes it special. The pumpkin cheesecake mixture is swirled into the brownie batter before baking, creating a beautiful marbled effect that ensures every bite delivers a harmonious blend of flavors and textures. The result is a treat that offers a chewy, chocolate foundation punctuated by pockets of smooth, custard-like creaminess. These brownies encapsulate the cozy essence of fall baking, making them a popular choice for holiday gatherings or simply as a comforting snack with a cup of coffee.
Pumpkin Cheesecake Brownie Bites
Makes 9 large brownies or 36 mini bites.
Double the recipe if you desire thicker brownies. These are on the thinner side but are perfect for mini bites.
Ingredients
For the Pumpkin Cheesecake
1 cup (226 g/8 oz) cream cheese, room temperature
½ cup (113 g) pumpkin purée, (not pumpkin pie filling)
1 large egg, room temperature
¼ cup (50 g) sugar
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon pure vanilla extract
For the Fudge Brownies
1/2 cup (113 g) unsalted butter
1 cup (180 g) semi-sweet chocolate chips
1/3 cup (24 g) cocoa powder
2 eggs, room temperature
1 cup (200 g) sugar
2/3 cup (80 g) all purpose flour
½ teaspoon salt
Method
Line an 8x8 inch square baking pan with parchment paper.
To make the pumpkin cheesecake batter, use a stand mixer with a paddle attachment or a hand held mixer, beat the cream cheese until smooth and creamy. Add in the pumpkin puree, egg, sugar and vanilla. Mix until everything is smooth and incorporated. Set aside while you prepare the brownie batter.
To make the brownie batter, In a small microwave safe bowl, melt together the butter and chocolate chips in 30 second intervals, until the mixture is smooth.
Whisk in the cocoa powder and the mixture set aside.
In a medium bowl, whisk together the eggs and sugar until the mixture is pale, fluffy, and light from the aeration.
Add in the melted chocolate mixture into the egg mixture, and mix until combined.
Fold in the flour and salt until no flour streaks remain.
Reserve about 4 tablespoons of the brownie batter for swirling on top.
Pour the remaining brownie batter into your prepared baking pan. Level out the batter using an offset spatula.
Pour the pumpkin cheesecake batter on top of the brownie layer. Use your offset spatula to even out the batter. If the reserved brownie batter is stiff, you can microwave it for about 10 seconds until it is fluid again, then pour the brownie batter on top of the cheesecake layer. Use a knife to swirl the batter into the cheesecake layer, creating a design of your preference. You done have to make it perfect, an abstract design will be just as beautiful!
Bake the brownies at 350F for 25-35 minutes, until they are set on the edges and only slightly wobble in the center.
Allow the brownies to fully come to room temperature. Preferably pop the brownies in the freezer for about an hour to ensure clean slices when sliced cold.
Serve, and enjoy!
