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- 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon fine sea salt - 1/2 teaspoon baking powder - 8 oz cream cheese, softened to room temperature - 1/2 cup granulated sugar - 1/2 cup canned pumpkin puree (not pie filling) - 1 teaspoon pure vanilla extract - 1 teaspoon pumpkin pie spice - 2 large eggs - 9x13 inch baking pan - Mixing bowls - Whisk or wooden spoon - Sifter - Spatula - Electric mixer - Knife or toothpick - Wire rack Gathering fresh ingredients is key. I love using quality butter and pure vanilla extract. It makes all the difference in flavor. For the pumpkin cheesecake layer, make sure your cream cheese is soft. This helps it blend smoothly. A good mixer saves time and effort. Having a sturdy spatula makes spreading the layers easy. Lastly, a wire rack is great for cooling. Enjoy your baking! First, preheat your oven to 350°F (175°C). This step is key to getting the right texture. Next, grab a 9x13 inch baking pan. You can use cooking spray to grease the pan. If you prefer, line it with parchment paper. Leave some paper hanging over the edges. This makes it easy to lift out the bars later. In a large mixing bowl, combine 1 cup of melted butter and 2 cups of granulated sugar. Stir them together well until they look shiny. Add 4 large eggs one by one. Whisk each egg in fully before adding the next. This helps create a smooth batter. Mix in 1 teaspoon of pure vanilla extract for flavor. In another bowl, sift together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1/2 teaspoon of fine sea salt, and 1/2 teaspoon of baking powder. Fold the dry mix into the wet mix gently. Do not overmix; it’s okay if there are a few lumps. In a medium bowl, beat 8 oz of softened cream cheese. Use an electric mixer on medium speed until smooth. Gradually add 1/2 cup of granulated sugar, 1/2 cup of canned pumpkin puree, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Mix until it’s all blended. Then, add 2 large eggs one at a time, mixing slowly just until combined. Pour the brownie batter into the prepared baking pan. Spread it evenly using a spatula. Next, pour the pumpkin cheesecake mixture over the brownie layer. Use the spatula to cover it completely. To create a marbled look, take a knife or toothpick and swirl through both batters. Be careful not to mix it too much. You want to see both layers. Place the pan in the oven. Bake for about 35-40 minutes. The center should feel set, and a toothpick should come out with a few moist crumbs. Once done, take it out and let it cool on a wire rack for at least 30 minutes. After it cools to room temperature, cover it and chill in the fridge for at least 2 hours. This helps the bars firm up before you slice them. To keep your Pumpkin Cheesecake Brownie Bars fresh, store them in an airtight container. You can keep them in the fridge for up to five days. If you want to save them longer, wrap each bar in plastic wrap and place them in a freezer-safe bag. They can freeze well for up to three months. When you’re ready to enjoy, just thaw them in the fridge overnight. Cutting these bars can be tricky. To get perfect squares, use a sharp knife. First, chill the bars well in the fridge. This helps them firm up. When cutting, wipe the knife with a damp cloth between cuts. This keeps the edges clean and neat. Aim for squares about two inches in size. This size is easy to serve and eat. Many people make simple mistakes while baking. Here are a few to watch out for: - Overmixing the Batter: Mixing too much can make the bars tough. Mix just until combined. - Not Cooling Before Slicing: Cutting warm bars makes a mess. Always cool them properly before slicing. - Using Pie Filling Instead of Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling. The pie filling has extra sugar and spices that can change the taste. By following these tips, you will make the best Pumpkin Cheesecake Brownie Bars. Enjoy every bite! {{image_4}} You can make your brownie base more fun. Add in 1 cup of chocolate chips for extra richness. You might also try 1 cup of chopped nuts, like walnuts or pecans. For a fruity twist, add 1 cup of chopped cherries or raspberries. These add-ins will give your bars a new texture and flavor. Want to switch things up? Try using different flavors for the cheesecake layer. Instead of pumpkin, use 1 cup of mashed banana for a banana cheesecake. You can also use 1 cup of peanut butter for a creamy peanut butter layer. If you love chocolate, add 1/2 cup of melted chocolate for a rich chocolate cheesecake. You can easily make this recipe gluten-free. Simply swap the all-purpose flour with a gluten-free blend. For a dairy-free version, use vegan cream cheese and coconut oil instead of butter. This way, you can enjoy the deliciousness of these bars, no matter your dietary needs. Whipped cream adds a soft touch to these bars. I recommend making it fresh. Just whip heavy cream until it forms soft peaks. Then, add a bit of sugar or vanilla for flavor. Top each bar with a generous dollop. For extra flair, sprinkle cinnamon or nutmeg on top. This spice matches the pumpkin flavor well. It adds warmth and makes each bite more inviting. Plating matters when serving these bars. Use a clean white plate to let the colors pop. Cut the bars into squares and place them in a neat row. You can also stack two or three for a taller look. Drizzle some caramel or chocolate sauce around the bars for a fun touch. If you have fresh mint leaves, add them for a splash of color. This makes your dessert look fancy without much effort. A warm drink goes well with pumpkin cheesecake brownie bars. I suggest a cup of spiced chai tea. The spices in chai match the flavors in your dessert. If you prefer coffee, try a latte with pumpkin spice syrup. For a cold option, apple cider pairs perfectly. It brings out the fall flavors in the bars. These drinks will make your treat even more special. Pumpkin Cheesecake Brownie Bars can last up to five days. Store them in an airtight container in the fridge. This keeps them fresh and tasty. You can also freeze them for up to three months. Just wrap them well in plastic wrap and then in foil. Yes, you can use fresh pumpkin instead of canned puree. However, you must cook and mash it first. Peel the pumpkin, cut it into pieces, and boil until soft. Then, mash it well to get a smooth texture. This gives a fresh taste, but make sure to remove excess water to avoid a soggy cheesecake layer. If you need a substitute for cream cheese, try using Greek yogurt or cottage cheese. Both options work well, but they will change the flavor a bit. You can also use vegan cream cheese if you want a dairy-free option. Just ensure it has a similar texture for the best results. You now have all the steps to make delicious Pumpkin Cheesecake Brownie Bars. We covered the ingredients, tools you need, and clear instructions for every part of the process. I shared tips to store your bars and avoid common mistakes. You can get creative with flavors and serving ideas too. Remember, baking can be fun and tasty. Enjoy your treats with friends or family. Get ready to impress everyone with your baking skills!

Pumpkin Cheesecake Brownie Bars

Indulge in the ultimate fall treat with these delicious pumpkin cheesecake brownie bars! This enticing dessert combines a rich brownie base with a creamy pumpkin cheesecake layer, perfect for any gathering or cozy night in. With easy-to-follow steps, this recipe will impress your family and friends. Don't miss out on making these sweet delights—click through to discover the full recipe and bring a taste of autumn to your kitchen!
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Ingredients
  

For the Brownie Base

1 cup unsalted butter, melted

2 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon fine sea salt

1/2 teaspoon baking powder

For the Pumpkin Cheesecake Layer

8 oz cream cheese, softened to room temperature

1/2 cup granulated sugar

1/2 cup canned pumpkin puree (not pie filling)

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

2 large eggs

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it with cooking spray or lining it with parchment paper, leaving an overhang for easy removal later.

    Prepare the Brownie Base: In a large mixing bowl, pour the melted butter and granulated sugar. Using a whisk or a wooden spoon, mix vigorously until the mixture is well combined and glossy. Incorporate the eggs one by one, whisking well after each addition to ensure a smooth batter. Finally, stir in the vanilla extract.

      Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, fine sea salt, and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon, mixing gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

        Spread the Brownie Batter: Transfer the brownie batter into the prepared baking pan. Use a spatula to spread it evenly across the base, ensuring it reaches the edges.

          Make the Pumpkin Cheesecake Layer: In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the sugar, pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully incorporated. Add the eggs, one at a time, mixing on low speed just until combined to avoid overbeating.

            Layer the Cheesecake: Carefully pour the pumpkin cheesecake mixture over the brownie layer in the pan. Using a spatula, gently spread the cheesecake layer to ensure it covers the brownie batter fully.

              Create Swirls: With a knife or a toothpick, gently swirl through the batters to create a marbling effect. Be mindful not to over-mix; you want to retain distinct layers for a beautiful presentation.

                Bake: Place the pan in the preheated oven and bake for approximately 35-40 minutes. The brownies should be set in the center, and a toothpick inserted should come out with a few moist crumbs rather than wet batter.

                  Cool and Slice: Once baked, remove the pan from the oven and allow it to cool on a wire rack for at least 30 minutes. Once it has cooled to room temperature, cover the pan and transfer it to the refrigerator for at least 2 hours to firm up before slicing into bars.

                    Serve: Once chilled, cut the dessert into squares. Serve either chilled or at room temperature for the best flavor and texture.

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

                        - Presentation Tips: For an elegant touch, dust the bars with a light layer of powdered sugar before serving and top each square with a dollop of whipped cream and a sprinkle of cinnamon for a delightful festive flair!