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- 1 cup unsalted butter - 2 cups granulated sugar - 4 large eggs - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon vanilla extract - ½ teaspoon salt - 8 oz cream cheese, softened - 1 cup canned pumpkin puree - ½ cup granulated sugar - 2 large eggs - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ cup chopped pecans To make Pumpkin Pecan Cheesecake Brownies, gather these ingredients first. You need two layers: the brownie layer and the pumpkin cheesecake layer. The brownie layer uses butter, sugar, eggs, flour, cocoa powder, vanilla, and salt. This mix gives you a rich, chocolatey base. The pumpkin cheesecake layer is creamy and spiced. It needs softened cream cheese, canned pumpkin puree, sugar, eggs, cinnamon, nutmeg, and chopped pecans. These ingredients come together for a sweet and nutty filling. When you combine these layers, you create a perfect balance of flavors and textures. This dessert is rich, sweet, and has a lovely crunch from the pecans. Each bite is a tasty treat that makes you want more. - Preheat your oven to 350°F (175°C). - Grease a 9x13 inch baking dish or line it with parchment paper. - In a large saucepan, melt 1 cup of unsalted butter over medium heat. - Once melted, take it off the heat and stir in 2 cups of granulated sugar. - Add 4 large eggs, mixing well after each one. - Stir in 1 teaspoon of vanilla extract. - In a bowl, sift together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, and ½ teaspoon of salt. - Gradually fold the dry mix into the butter mixture until just combined. - Pour the brownie batter into your prepared baking dish, spreading it evenly. - In another bowl, beat 8 oz of softened cream cheese until creamy. - Add 1 cup of canned pumpkin puree, ½ cup of granulated sugar, 2 large eggs, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg. Mix until smooth. - Carefully pour the pumpkin cheesecake mixture over the brownie layer. - Sprinkle ½ cup of chopped pecans on top for a crunchy finish. - Bake for 30-35 minutes. The center should be set, and a toothpick should come out mostly clean. - Let the brownies cool in the pan for about 30 minutes. - Refrigerate for at least 2 hours to firm up the brownies. - Cut into squares and enjoy your Pumpkin Pecan Cheesecake Brownies! - They taste great chilled or at room temperature. Pair with whipped cream for extra joy! To get that perfect brownie texture, avoid overmixing the batter. This helps keep it chewy and rich. Also, consider substituting butter with oil. This change adds a unique flavor and keeps the brownies moist. For the best taste, use fresh pumpkin puree instead of canned. Fresh puree gives a fuller flavor. Adding a pinch of salt to the cheesecake mix enhances the sweetness. This small step can make a big difference in taste. To make your brownies look even more special, top them with whipped cream or a drizzle of chocolate. Both add a nice touch. You can also serve them with a side of caramel sauce. This sweet addition pairs well with the pumpkin flavor. {{image_2}} You can easily change the flavors in these brownies. Try adding chocolate chips for a richer taste. The chocolate makes each bite a bit more decadent. You can also swirl caramel between the layers. This adds a sweet surprise that everyone will love. For those needing dietary changes, I have some great options. You can make them gluten-free by using almond flour instead of all-purpose flour. This keeps the texture nice while being safe for gluten-sensitive folks. If you want a vegan treat, substitute cream cheese and eggs with plant-based options. Your brownies will still taste amazing! Embrace seasonal changes by swapping pumpkin for sweet potato in the fall. Sweet potato offers a different flavor that is just as delicious. You can also add spices like ginger or clove for that cozy seasonal flair. These spices warm up the dish and make it feel extra special. To keep your Pumpkin Pecan Cheesecake Brownies fresh, store them in an airtight container. This step helps prevent them from drying out. Place the container in the refrigerator. The cold will help maintain their flavor and texture. If you want to enjoy these brownies later, freezing is a great option. Wrap each brownie square in plastic wrap. Then, place them in a freezer-safe bag. This keeps them safe from freezer burn. When you’re ready to eat them, take them out and let them thaw in the fridge overnight. For the best texture, serve them chilled or at room temperature. These brownies have a good shelf life. In the fridge, they last about one week. If you freeze them, they can last up to three months. Just remember, freezing keeps them fresh longer. Enjoying these brownies at their best is all about proper storage! Yes, you can make these brownies a day in advance. This helps the flavors blend better. It makes them even tastier! To check if the brownies are done, use a toothpick. Insert it into the center. If it comes out with a few moist crumbs, they are ready! If you don’t have pecans, walnuts or almonds work well. They add a nice crunch and flavor. These brownies taste best chilled or at room temperature. You can also add whipped cream for a treat! These Pumpkin Pecan Cheesecake Brownies blend rich chocolate and creamy pumpkin flavor. You learned the ingredients and steps to make this treat. Remember to mix gently for chewy brownies. Store them in an airtight container for freshness. Feel free to add your own twists, like chocolate chips or gluten-free options. Enjoy sharing these delicious brownies with friends. Creating this dessert is fun and rewarding. Try making it your own!

Pumpkin Pecan Cheesecake Brownies

Indulge in the ultimate dessert with these Pumpkin Pecan Cheesecake Brownies! This delectable treat combines rich brownie layers with creamy pumpkin cheesecake and crunchy pecans, making it perfect for autumn gatherings. With easy-to-follow steps, you’ll have a delightful dessert that will impress everyone. Click through to explore the full recipe and get ready to enjoy a slice of this deliciousness!
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter

2 cups granulated sugar

4 large eggs

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon vanilla extract

½ teaspoon salt

For the Pumpkin Cheesecake Layer:

8 oz cream cheese, softened

1 cup canned pumpkin puree

½ cup granulated sugar

2 large eggs

1 teaspoon cinnamon

½ teaspoon nutmeg

½ cup chopped pecans

Instructions
 

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

    Prepare the Brownie Mixture: In a large saucepan, melt the butter over medium heat. Once melted, remove it from the heat and stir in the sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

      Mix in Dry Ingredients: Sift together flour, cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the butter mixture until just combined. Do not overmix.

        Spread the Brownies: Pour the brownie batter into the prepared baking dish, spreading it evenly across the bottom.

          Make the Pumpkin Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese with an electric mixer until creamy. Add the pumpkin puree, sugar, eggs, cinnamon, and nutmeg, beating until smooth and well blended.

            Combine Layers: Pour the pumpkin cheesecake mixture over the brownie layer in the baking dish. Spread it gently to cover the brownie batter. Sprinkle the chopped pecans on top of the pumpkin cheesecake layer for added crunch.

              Bake: Bake in the preheated oven for 30-35 minutes, or until the center is set and a toothpick inserted into the brownie layer comes out mostly clean (a few moist crumbs are okay).

                Cool and Cut: Allow the brownies to cool in the pan at room temperature for about 30 minutes, then refrigerate for at least 2 hours to firm up before cutting into squares.

                  Serve: Enjoy your Pumpkin Pecan Cheesecake Brownies chilled or at room temperature. Pair with whipped cream for an indulgent treat!

                    Prep Time: 15 minutes | Total Time: 3 hours | Servings: 20