Description
Fudgy chocolate brownie layers swirl with smooth pumpkin cheesecake, spiced with cinnamon and nutmeg. Each bite is moist, richly chocolatey, and subtly autumnal, with a luscious creamy ribbon throughout.
Ingredients
- 1/2 cup unsalted butter
- 4 oz dark chocolate
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg yolk
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a heatproof bowl set over simmering water melt the butter and dark chocolate, stirring until smooth.
- Remove from heat and whisk in the granulated sugar, eggs, and vanilla extract until well combined.
- Stir in the flour, cocoa powder, and salt until just combined, then pour the batter into the prepared pan.
- In a separate bowl beat together the cream cheese, granulated sugar, pumpkin puree, egg yolk, ground cinnamon, ground nutmeg, and vanilla extract until smooth.
- Drop spoonfuls of the cheesecake mixture over the brownie batter, then use a knife to gently swirl the layers together.
- Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
- Allow the brownies to cool completely in the pan, then refrigerate for at least 2 hours.
- Lift the brownies out of the pan using the parchment paper and cut into squares.
- Serve chilled or at room temperature.
Notes
- Allow brownies to fully cool before slicing to maintain clean layers.
- Chill in the refrigerator for at least 2 hours to set the cheesecake swirl.
- Ensure all ingredients are at room temperature for a smoother cheesecake batter.
- Store leftovers in an airtight container for up to 4 days.