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- ½ cup unsalted butter, melted - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ⅓ cup unsweetened cocoa powder - ½ cup all-purpose flour - ¼ teaspoon salt - ¼ teaspoon baking powder The brownie layer gives a rich, chocolatey base. Start by melting the butter in a bowl. Mix it with granulated sugar until smooth. Add eggs and vanilla next. Stir these in well. Then, sift in the cocoa powder, flour, salt, and baking powder. Stir just until mixed. Do not overmix. This keeps the brownies soft and chewy. - 8 oz cream cheese, softened - ½ cup pumpkin puree - ½ cup powdered sugar - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice For the pumpkin cheesecake layer, beat the softened cream cheese in a bowl until smooth. Add pumpkin puree and powdered sugar. Mix these in well. Then, crack in the egg, add vanilla, and sprinkle in pumpkin pie spice. Mix until creamy. This layer adds a delightful pumpkin flavor. It contrasts nicely with the brownie base. Use a spatula to ensure all ingredients blend. - Preheat the oven to 350°F (175°C). - Grease or line an 8x8 inch baking pan with parchment paper. To start, you need to get your oven ready. Preheating the oven helps cook the bars evenly. Greasing or lining the pan makes sure the bars don’t stick. You’ll want them to come out easily. - Mix melted butter and granulated sugar. - Add eggs and vanilla extract, and combine. - Sift and incorporate dry ingredients carefully. Next, let’s make the brownie layer. In a medium bowl, whisk the melted butter and sugar together. Then, add the eggs and vanilla extract. Mix until everything is smooth. Sift in the cocoa powder, flour, salt, and baking powder. Stir carefully to combine. Don’t overmix. This helps keep the brownies soft. - Beat cream cheese until smooth. - Add pumpkin puree, powdered sugar, egg, vanilla, and pumpkin pie spice. - Mix until creamy and well combined. Now, we will prepare the pumpkin cheesecake layer. In a separate bowl, beat the softened cream cheese until it is smooth. Then add the pumpkin puree, powdered sugar, egg, vanilla extract, and pumpkin pie spice. Mix until it is creamy and everything blends well. This layer adds a rich taste that pairs well with the brownies. - Spread the brownie batter evenly. - Pour and swirl the pumpkin cheesecake mixture over the brownie layer. - Bake for 30-35 minutes, checking for doneness. Time to assemble! Pour the brownie batter into the prepared pan. Spread it evenly across the bottom. Next, pour the pumpkin cheesecake mixture over the brownie layer. Use a knife to gently swirl the two layers together for a marbled effect. Now, bake in the preheated oven for 30-35 minutes. Check for doneness with a toothpick. It should come out with a few moist crumbs. - Cool on a wire rack; chill in the refrigerator for at least 2 hours. - Cut into squares or bars before serving. Once baked, let the bars cool in the pan on a wire rack. After they cool, chill them in the fridge for at least two hours. This makes cutting easier. When ready, cut into squares or bars. Enjoy the delicious blend of flavors! To get the best brownie layer, avoid overmixing the batter. Mixing too much can make your brownies tough. Just stir until the dry and wet ingredients blend well. After you pour the batter into the pan, check for doneness with a toothpick. Insert it in the center. If it comes out with a few moist crumbs, it’s perfect! For a smooth cheesecake layer, use cream cheese at room temperature. Cold cream cheese mixes unevenly and can cause lumps. When adding the pumpkin and other ingredients, mix until creamy and smooth. Use a gentle swirling technique to create a nice marbled look. Just run a knife through the cheesecake layer lightly, and you’ll achieve a beautiful design. To make your bars look extra special, dust them with powdered sugar before serving. This gives a nice touch and adds sweetness. You can also sprinkle some cinnamon on top. Whipped cream is another great idea. A dollop on each bar makes them even more appealing and tasty! {{image_2}} You can make your pumpkin cheesecake brownie bars even more exciting. Try adding nuts or chocolate chips to the brownie layer. Chopped walnuts or pecans add a nice crunch. Chocolate chips bring a rich sweetness that pairs well with the pumpkin flavor. For the cheesecake layer, you can play with spices. Instead of just pumpkin pie spice, try cinnamon or nutmeg. You could even add a hint of ginger for a spicy kick. Each option gives your bars a new twist. To change the flavor, consider using maple syrup. It adds a sweet, earthy taste that screams fall. Replace some of the sugar with maple syrup in the brownie mix. A chocolate ganache topping works wonders too. Just melt some chocolate with cream and pour it over the cooled bars. It adds a rich layer that enhances every bite. These twists will impress your guests and make your bars stand out. To keep your pumpkin cheesecake brownie bars fresh, store them in an airtight container in the fridge. This helps maintain their taste and texture. If you want to save some for later, consider freezing them. Wrap the bars well in plastic wrap and foil. This method can extend their shelf life for up to three months. When you're ready to enjoy a bar, you can easily reheat it. For the microwave, place one bar on a microwave-safe plate. Heat it for about 15-20 seconds. Check if it's warm enough; if not, heat for a few more seconds. If you prefer the oven, preheat it to 350°F (175°C). Place the bars on a baking sheet and cover with foil. Heat for about 10 minutes, and enjoy your treat warm! Yes, you can make these bars ahead of time. I suggest baking them a day before you plan to serve. After they cool, store them in an airtight container in the fridge. This helps the flavors meld nicely. You can also freeze them for up to three months. Just wrap them well in plastic wrap and foil. Thaw in the fridge before serving. Yes, you can substitute pumpkin puree. Use butternut squash puree for a similar taste. Sweet potato puree is another option, giving a sweeter flavor. Both substitutes keep the texture creamy. Just remember, the recipe may taste a bit different. You can use leftover cream cheese in many ways. Make a cream cheese spread for bagels or toast. Mix with herbs for a tasty dip. You can also add it to pancakes for a richer flavor. It works well in frosting for cakes, too. You learned how to make delicious brownie and pumpkin cheesecake bars. We covered the key ingredients, detailed steps, and helpful tips. You can easily customize the recipe to fit your taste. Remember, the key is to not overmix and to let the bars cool before cutting. Enjoy sharing these treats with friends and family! Your baking skills just got better. Now, get cooking and treat yourself to these tasty bars!

Pumpkin Cheesecake Brownie Bars

Indulge in the ultimate fall dessert with these delicious Pumpkin Cheesecake Brownie Bars! This perfect combination of rich brownie and creamy pumpkin cheesecake will satisfy your sweet tooth. Get ready to impress your family and friends with this easy recipe that will have everyone asking for seconds. Click to explore the full recipe and make these tasty treats today! #PumpkinDessert #FallRecipes #Brownies #Cheesecake
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Ingredients
  

For the Brownie Layer:

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

For the Pumpkin Cheesecake Layer:

8 oz cream cheese, softened

½ cup pumpkin puree

½ cup powdered sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper.

    Make the Brownie Layer: In a medium bowl, whisk together the melted butter and granulated sugar until combined. Then add the eggs and vanilla extract, mixing until smooth.

      Combine Dry Ingredients: Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined; be careful not to overmix.

        Spread Brownie Batter: Pour the brownie batter into the prepared baking pan, spreading it evenly to cover the bottom.

          Make the Pumpkin Cheesecake Layer: In a separate bowl, beat the softened cream cheese with a mixer until smooth. Add the pumpkin puree, powdered sugar, egg, vanilla extract, and pumpkin pie spice. Mix until well combined and creamy.

            Layer the Cheesecake: Pour the pumpkin cheesecake mixture over the brownie layer in the baking pan. Gently swirl it with a knife to create a marbled effect, if desired.

              Bake: Bake in the preheated oven for 30-35 minutes or until the cheesecake layer is set and lightly golden. A toothpick inserted into the brownie layer should come out with a few moist crumbs.

                Cool: Allow the bars to cool in the pan on a wire rack. Once cooled, chill in the refrigerator for at least 2 hours for easier cutting.

                  Cut and Serve: When ready to serve, cut into squares or bars and enjoy!

                    Prep Time: 15 minutes | Total Time: 2 hours 50 minutes | Servings: 16 bars

                      - Presentation Tips: Serve the bars on a platter dusted with powdered sugar and garnish with a sprinkle of cinnamon or a dollop of whipped cream on each bar.