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- 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon salt - 1/2 teaspoon baking powder I love starting with the brownie base. The melted butter and sugar mix create a rich flavor. Adding eggs one by one helps keep the batter smooth. Don't forget the vanilla extract; it adds a warm note. - 8 oz cream cheese, softened - 1/2 cup granulated sugar - 1/2 cup pumpkin puree - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 2 large eggs The pumpkin cheesecake layer is the star! Softening the cream cheese makes it easier to blend. Mixing in the pumpkin puree and spices gives it that fall flavor. The sugar sweetens it just right. - Powdered sugar - Whipped cream - Cinnamon Optional toppings take these bars to another level. Dusting powdered sugar adds a lovely touch. A dollop of whipped cream makes it feel fancy. A sprinkle of cinnamon is perfect for that autumn vibe! Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan. You can also line it with parchment paper. This makes it easier to remove the bars later. In a large mixing bowl, combine 1 cup of melted unsalted butter with 2 cups of granulated sugar. Mix well. Next, add 4 large eggs, one at a time. Stir well after each egg. Then, add 1 teaspoon of vanilla extract. In another bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder. Slowly add the dry mix to the wet mixture. Stir until just combined, but don’t overmix. In a separate bowl, beat 8 oz of softened cream cheese until smooth. Add in 1/2 cup of granulated sugar and mix. Then, add 1/2 cup of pumpkin puree. Stir in 1 teaspoon of vanilla extract and 1 teaspoon of pumpkin pie spice. Finally, add 2 large eggs, mixing until just blended. Pour the brownie batter into the prepared pan. Spread it evenly using a spatula. Next, pour the pumpkin cheesecake mixture over the brownie layer. If needed, gently spread it out. Now, take a knife and swirl the batters together. Aim for a marbled look, but don’t mix them too much. You want to see both layers. Bake the pan in the preheated oven for 35-40 minutes. Check if the center is set by inserting a toothpick. It should come out with a few moist crumbs. After baking, allow the bars to cool in the pan on a wire rack. Once they reach room temperature, chill them in the fridge for at least 2 hours. After chilling, slice them into bars and enjoy! To make the best brownies, start with high-quality cocoa powder. It gives rich flavor. Always melt your butter. This helps the brownies stay moist. Mix your butter and sugar well. This step adds air, making them fluffy. Don’t overmix the batter. Overmixing can lead to tough brownies. Spread the batter evenly in the pan. Use a spatula for a smooth surface. Bake at 350°F for 35-40 minutes. Check with a toothpick. It should come out with a few moist crumbs. For a smooth cheesecake layer, use softened cream cheese. This helps it blend better. Beat it well before adding other ingredients. Mix in the pumpkin puree and sugar slowly. Add eggs one at a time to avoid lumps. When adding pumpkin pie spice, don’t skip this step. It adds warmth and flavor. Make sure to mix just until combined. This keeps the layer light and fluffy. After baking, let the bars cool in the pan. Use a wire rack to speed up cooling. Once cool, chill them in the fridge for at least 2 hours. This helps the layers set. When slicing, use a sharp knife. Clean the knife between cuts for neat edges. Store the bars in an airtight container. They can last up to a week in the fridge. For longer storage, freeze them. Just wrap each bar in plastic wrap, then use a freezer bag. {{image_2}} You can make these pumpkin cheesecake brownie bars gluten-free. Simply use a gluten-free flour blend instead of all-purpose flour. This swap keeps the texture light and tasty. Check the blend for a good balance of starches and proteins. You may need to adjust the baking time slightly. Keep an eye on the bars as they bake. To shake things up, try adding flavor. Mix in chocolate chips for extra sweetness. You can also add nuts like pecans or walnuts for crunch. Want a spicy kick? Add a dash of cayenne or chili powder. For a twist, use maple syrup instead of granulated sugar. Each option adds a unique twist to the bars. Top your bars with a dollop of whipped cream for a creamy finish. You can also sprinkle cinnamon or nutmeg on top for extra flavor. For a fun touch, drizzle caramel or chocolate sauce over the bars. Crushed graham crackers can add a nice crunch too. These toppings make your dessert look as good as it tastes. To keep your pumpkin cheesecake brownie bars fresh, store them in an airtight container. This helps prevent them from drying out. You can keep them at room temperature for one day. If you want to save them longer, refrigerate them. They will stay good for about a week in the fridge. Just make sure they are well covered to keep the moisture in. You can freeze these bars for later. Cut them into squares first. Wrap each piece in plastic wrap and then put them in a freezer bag. This will help keep them fresh. You can freeze them for up to three months. When you are ready to eat them, just take out the number you want and let them thaw in the fridge overnight. If you like your bars warm, you can reheat them. Just place a piece on a microwave-safe plate. Heat it for about 10 to 15 seconds. This warms them nicely without drying them out. You can also warm them in the oven. Set the oven to 350°F (175°C) and heat for about 5 to 10 minutes. Enjoy them warm with a sprinkle of cinnamon or a dollop of whipped cream! Yes, you can make these bars a day or two ahead. After baking, let them cool completely. Then, cover them tightly with plastic wrap. This keeps them fresh and ready for your guests. Check for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs, your bars are ready. The edges should look set, while the center may have a slight jiggle. Yes, you can use butternut squash puree or sweet potato puree. Both have a similar texture and flavor. Make sure it is smooth and well-mixed for the best results. If your cheesecake layer is too runny, try adding a little more cream cheese. Mix it well until smooth. You can also chill the bars longer before serving. This helps firm up the layer. This blog post covered how to make pumpkin cheesecake brownies from start to finish. We looked at ingredients, step-by-step instructions, and tips for the best results. I shared helpful variations and storage tips to keep your bars fresh. In conclusion, these brownies are fun to make and taste great. Try different toppings or add-ins to make them your own. Enjoy your baking adventure!

Pumpkin Cheesecake Brownie Bars

Indulge in the perfect fall treat with these Pumpkin Cheesecake Brownie Bars! This delightful recipe combines rich, fudgy brownies with a creamy pumpkin cheesecake layer, creating a deliciously unique dessert. Enjoy the heavenly flavors of pumpkin pie spice and chocolate in every bite. Perfect for gatherings or cozy nights in, these bars are a must-try. Click through to explore the full recipe and impress your loved ones today!
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Ingredients
  

For the Brownie Base

1 cup unsalted butter, melted

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking powder

For the Pumpkin Cheesecake Layer

8 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup pumpkin puree

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

2 large eggs

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    Prepare the Brownie Base: In a large mixing bowl, combine the melted butter and sugar. Stir until well mixed. Add in the eggs one at a time, mixing well after each addition; then stir in the vanilla extract.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry mixture to the wet mixture until combined. Be careful not to overmix.

        Spread the Brownie Batter: Pour the brownie batter into the prepared baking pan, using a spatula to spread it evenly across the bottom.

          Make the Pumpkin Cheesecake Layer: In another mixing bowl, beat the softened cream cheese until smooth. Mix in the sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Then add the eggs one at a time, mixing just until combined.

            Layer the Cheesecake: Pour the pumpkin cheesecake mixture over the brownie layer in the pan. Use a spatula to gently spread it evenly if needed.

              Create Swirls: Use a knife to swirl the batters together, creating a marbled effect. Be careful not to mix them completely; you want distinct layers.

                Bake: Place the pan in the preheated oven and bake for 35-40 minutes or until the center is set and a toothpick inserted comes out with a few moist crumbs.

                  Cool and Slice: Once baked, allow the bars to cool in the pan on a wire rack. After reaching room temperature, transfer to the refrigerator for at least 2 hours before slicing into bars.

                    Serve: Cut into squares and serve chilled or at room temperature.

                      Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12 bars

                        - Presentation Tips: Dust with powdered sugar before serving and garnish with a dollop of whipped cream or a sprinkle of cinnamon for an extra festive touch!