With Fall’s seemingly overnight arrival, the air has a welcoming chill to it and my neighborhood is suddenly filled with the scent of chimneys burning. All I can think about is sinking into the comfort of the upcoming season by curling up on my couch with my favourite blanket and tucking into these intensely decedent Pumpkin Cheesecake Brownies.
These Pumpkin Cheesecake Brownies have all the flavours my body craves this time of year. Rich chocolate brownie topped with a velvet smooth cheesecake layer. The pumpkin and pecans add that little touch of Fall. These are a must make for any Fall obsessed individual and will definitely be on repeat in my house over the next few months.
Welcome back Fall, I’ve’ missed you.
Just some notes to keep in mind:
- If you can only find canned pumpkin pie filling vs pure pumpkin puree, not to worry. You can substitute for pie filling but make sure to skip the ground spices as they will already be included in the filling.
- After you make your cheesecake mixture, no need to wash out the bowl before you make the brownie mix. Just make sure you scrape out all the mixture (using a spatula) and the little cheesecake that’s left will mix in with the brownie batter.
- When you check your brownies with a toothpick, there should be some chocolate fudge crumbs attached. These brownies are best when slightly under-baked, so make sure you keep an eye on them so they don’t overbake.
Pumpkin Cheesecake Brownies
Pumpkin Cheesecake Layer
- 250 g creamed Cheese
- 115 g pure pumpkin (canned)
- 1 large US egg
- 50 g granulated sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmag
- 1/8 tsp ground all-spice
- 1/8 tsp ground ginger
- 50 g pecans (chopped and lightly toasted)
- 500 g semi-sweet chocolate chips or dark chocolate bar of choice
- 160 g unsalted butter
- 150 g almond flour
- 50 g cocoa powder
- 1/4 tsp kosher salt
- 3 large US eggs
- 200 g granulated sugar
- Preheat the oven to 190°C/350°F degrees.
Prep a 9" x 9" baking pan by lining the centre with parchment paper and greasing all sides with butter. Set pan aside.
Pumpkin Cheesecake Layer
- Whip creamed cheese in a bowl a bowl of a stand mixer fitted with a paddle attachment on high speed for 2 minutes. Add pumpkin, egg, sugar and ground spices. mix on medium until fully incorporated making sure to scrape down the sides of the bowl. Transfer the cream cheese mixture to a bowl and set aside.
- Using a double boiler over medium heat, gently melt 400g chocolate chips and butter. Alternatively you can heat in a microwave, using a microwave safe bowl heat in short 5 second burst, stirring each time and ensuring not to burn the chocolate. Set aside.
- Sift flour, cocoa powder and salt. Set aside. Whip eggs and sugar in a bowl of a stand mixer fitted with a paddle attachment on high speed until mixture is light and pale in colour. Once the chocolate has cooled sightly, turn the mixer down to medium and slowly pour in the chocolate. With the mixer on slow, begin adding flour mixture and beat until just incorporated. Stir in the remaining 100g chocolate chips.
- Pour the brownie mixture into the prepared pan and smooth with a spatula to create an even layer. Pour the cooled cream cheese layer of the brownie and tap on the counter to remove any air pockets. Sprinkle the toasted chopped pecans over the cheesecake layer.
- Bake for approx 25-30 minutes or until a toothpick inserted in center comes out with a few moist crumbs attached. Allow to cool in the pan before cutting in 16 squares.
Eat right away or store in a airtight container in the fridge for up to 5 days.