Pumpkin Cheesecake Brownie Bars

Last year when my little family and I moved to Massachusetts we went to a local pumpkin patch/corn maze during the Fall and we had such a great time. Last weekend we went to the same place and we had just as much fun as the first time.

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We spent a good hour or more picking the perfect pumpkin for each of us and, of course, taking (literally) hundreds of pictures while doing so.

The end result of my pumpkin is this amazing dessert that I'm sharing today. The hubster doesn't have much of a sweet tooth but he loves these so I just have to share this one. It's a classic and a fall favorite combined into one and the result is AH-mazing.

Make it now. Make it later. Just make it.

You won't be disappointed.

Pumpkin Cheesecake Brownie Bars

Yield: makes 16 bars


Ingredients:

For the brownie batter:

1 cup unsalted butter, melted
1 ¼ cup granulated sugar
1 tablespoon vanilla extract
2 eggs
¾ cup all purpose flour
¾ cup cocoa powder
¼ teaspoon salt
1 tablespoon ground cinnamon

For the pumpkin cheesecake batter:

12 ounces cream cheese, softened
1 egg
¼ cup sugar
1 cup pumpkin puree, fresh or canned
2 teaspoons vanilla extract
½ cup all purpose flour
1 teaspoon ground cinnamon
3 teaspoons pumpkin spice


Directions:

Preheat oven to 350 degrees F. Line an 8 x 8 baking dish with parchment paper; set aside.

For the brownie batter:

Combine melted butter, sugar and vanilla extract, stir until well incorporated. Add in eggs and stir to combine. Stir in flour, cocoa powder, salt and ground cinnamon until well combined. Set aside.

For the pumpkin cheesecake batter:

Cream together the cream cheese, egg and sugar. Add in pumpkin puree and vanilla extract, stir to combine. Add flour, cinnamon and pumpkin spice into the cream cheese mixture and stir until just combined.

Spread two thirds of the brownie batter into parchment lined baking dish, reserving the other one third of the brownie batter for the pumpkin and brownie marble. Spread the pumpkin cheesecake batter onto the brownie layer. Top the pumpkin cheesecake layer with dollops of the remaining brownie batter and with a butter knife, slide it through the cheesecake layer and dollops of brownie batter until you have a nice marbled effect.

Bake in preheated oven for 1 hour. Remove from oven and let cool for 30-40 minutes. Refrigerate for 4-6 hours, cut into 16 even sized bars and serve.

Enjoy!