The Pioneer Woman Tasty Kitchen
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Pumpkin Cheesecake Brownies

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Level: Easy

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Description

A sweet treat that’s easy to make for the fall season.

Ingredients

  • FOR THE BROWNIES:
  • 3 whole Eggs
  • ⅓ cups Canola Oil
  • ¾ cups Flour
  • ⅓ cups Unsweetened Cocoa Powder
  • ¾ cups Sugar
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoons Salt
  • ¼ teaspoons Baking Powder
  • FOR THE PUMPKIN CHEESECAKE:
  • ¾ cups Pumpkin Puree
  • ½ cups Cream Cheese, Softened
  • 2 Tablespoons Sugar
  • 1 whole Egg
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Allspice

Preparation

For the brownies:
Preheat oven to 350°F .

In a large bowl whisk together the eggs and oil until combined. Add in the flour, cocoa powder, sugar, vanilla, salt, and baking powder. Mix with a rubber spatula until just combined and no large chunks of flour or cocoa powder remain. Small chunks are okay! Do not over mix.

For the pumpkin cheesecake:
Whisk together all of the cheesecake ingredients until thoroughly combined (in a separate bowl from the brownie mixture). If the cream cheese is not softened then you may need to use an electric mixer to blend properly.

In a 8×8 inch buttered and floured baking pan, first pour in your brownie mixture. Smooth the batter along the bottom of the pan covering it completely. Then pour the pumpkin cheesecake mixture over the top. Smooth it out and make sure that the brownie mixture is covered completely.

Place the pan into an oven preheated to 350°F for 40-45 minutes or until you can insert a toothpick into the center and no brownie batter comes out with it. Then remove it from the oven and allow brownies to cool completely. Then cut into squares and enjoy!

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