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- 1 cup unsalted butter, cubed - 2 cups granulated sugar - 4 large eggs, at room temperature - 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, at room temperature - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup chopped pecans, toasted I love how these ingredients come together to create a rich, tasty treat. The brownie layer starts with butter, which gives it a nice, smooth texture. The granulated sugar adds sweetness, while eggs make it moist. The flour and cocoa powder give the brownies their structure and chocolate flavor. For the pumpkin cheesecake layer, cream cheese is key for richness. Canned pumpkin puree brings that wonderful autumn flavor. The sugar sweetens it up, and the spices—cinnamon and nutmeg—add warmth. Finally, toasted pecans give a crunchy bite and a nice nutty taste. Using these ingredients, you can create brownies that are not just desserts but a celebration of flavors. They are perfect for gatherings or just a cozy night at home. - Set the temperature to 350°F (175°C) - Prepare the baking dish Start by preheating your oven. This helps the brownies cook evenly. Use a 9x13 inch baking dish. You can grease it with butter or line it with parchment paper. This makes it easy to remove the brownies later. - Melt butter and mix in sugar - Add eggs and combine - Stir in vanilla and dry ingredients In a large saucepan, melt the cubed butter over medium heat. Once it’s melted, remove it from the heat. Add the granulated sugar, stirring until well blended. Next, mix in four large eggs, one at a time. It’s important to mix well after each egg. Finally, stir in one teaspoon of vanilla extract. In a separate bowl, sift together one cup of all-purpose flour, one cup of unsweetened cocoa powder, and half a teaspoon of salt. Carefully fold this dry mix into the butter mixture. Be gentle to avoid overmixing, which can make the brownies too dense. - Spread brownie batter in baking dish - Prepare pumpkin cheesecake mixture - Layer pumpkin cheesecake over brownies and add pecans Now, pour the brownie batter into your prepared baking dish. Use a spatula to spread it evenly across the bottom. Next, prepare the pumpkin cheesecake mixture. In a mixing bowl, beat eight ounces of softened cream cheese until creamy. Add one cup of canned pumpkin puree, half a cup of granulated sugar, two large eggs, one teaspoon of ground cinnamon, and half a teaspoon of ground nutmeg. Mix until it’s smooth. Pour this pumpkin cheesecake mix over the brownie layer. Spread it out evenly. Top with half a cup of chopped, toasted pecans for extra flavor and crunch. - Bake for 30-35 minutes - Allow cooling and chill before slicing Place the dish in the preheated oven. Bake for 30 to 35 minutes. Check if it’s done by inserting a toothpick into the brownie layer. It should come out mostly clean, with just a few moist crumbs. After baking, let the brownies cool in the pan for about 30 minutes. Then, transfer them to the fridge. Chill for at least two hours before slicing into squares. Enjoy the rich flavors of pumpkin and pecan in every bite! To make brownies that are soft and chewy, avoid overmixing the batter. When you stir in the dry ingredients, mix gently. Overmixing can make brownies dense and tough. After baking, ensure proper cooling. Let them sit in the pan for about 30 minutes. Then, chill them for at least 2 hours in the fridge. This helps them firm up for nice, clean slices. For the best cheesecake flavor, use fresh spices. Ground cinnamon and nutmeg should be fresh for a vibrant taste. You can also adjust sweetness to fit your taste. If you like it sweeter, add more sugar to the pumpkin layer. Taste as you go to find your perfect balance. When serving, add a dollop of whipped cream. This adds a light and creamy touch. You can also drizzle caramel on top for a sweet finish. Pair these brownies with seasonal drinks, like apple cider or warm coffee, to enhance the flavors. Enjoying them with friends makes this treat even better! {{image_4}} If you want to make these brownies gluten-free, it’s easy. Just swap the all-purpose flour with gluten-free flour. This change keeps the texture while making it safe for gluten-sensitive folks. Pecans add a lovely crunch, but you can use other nuts too. Walnuts or almonds work well in this recipe. Each nut brings its own taste, adding a fun twist to your brownies. To boost the flavor, consider adding chocolate chips. They melt and create pockets of gooey chocolate in every bite. You can also try different flavored extracts. Almond or maple extracts can add a unique touch to your dessert. To keep your Pumpkin Pecan Cheesecake Brownies fresh, store them in an airtight container. This helps prevent them from drying out. You can place parchment paper between layers to avoid sticking. If you want to save some for later, freezing is a great option. First, cut the brownies into squares. Wrap each square tightly in plastic wrap. Then place them in a freezer bag or airtight container. When you want to enjoy them, thaw in the fridge overnight. In the fridge, these brownies last about 5-7 days. If stored properly in the freezer, they can last up to 3 months. Always check for any signs of freezer burn before eating. Enjoying them fresh will give you the best flavor and texture! Yes, you can prepare these brownies ahead of time. Just store them in an airtight container. They taste great even after a few days. Just make sure to let them cool completely before you store them. To check if the brownies are done, use the toothpick test. Insert a toothpick into the center of the brownies. If it comes out mostly clean with a few moist crumbs, they are ready. The center should not be jiggly, but it can be soft. You can use fresh pumpkin instead of canned. Just make sure to cook and puree it first. Also, you may need to adjust the liquid in the recipe. Fresh pumpkin can be a bit wetter than canned. To prevent a soggy layer, you might want to reduce the eggs slightly. These layered brownies combine rich flavors from both the chocolate and pumpkin cheesecake. You learned how to create each layer and the best ways to enjoy them. Using fresh spices and proper cooling makes your dessert shine. Feel free to play with flavors or go gluten-free. Storing them right preserves their taste. With these tips, you'll impress everyone. Enjoy baking and sharing this delightful treat!

Pumpkin Pecan Cheesecake Brownies

Satisfy your dessert cravings with delicious Pumpkin Pecan Cheesecake Brownies! This mouthwatering recipe combines rich brownies with creamy pumpkin cheesecake and crunchy pecans, making it a perfect fall treat. Easy to follow and perfect for gatherings, these brownies will impress your family and friends. Click to explore the full recipe and elevate your baking game today!
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter, cubed

2 cups granulated sugar

4 large eggs, at room temperature

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 to room temperature

1 cup canned pumpkin puree

½ cup granulated sugar

2 large eggs, at room temperature

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup chopped pecans, toasted for extra flavor

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it with butter or lining it with parchment paper for easy removal later.

    Prepare the Brownie Mixture: In a large saucepan, on medium heat, melt the cubed butter. Once fully melted, remove the saucepan from the heat. Stir in the granulated sugar until completely blended. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.

      Mix in Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold this dry mixture into the butter mixture using a spatula until just combined, making sure not to overmix, which could lead to dense brownies.

        Spread the Brownies: Carefully pour the brownie batter into the prepared baking dish and use a spatula to spread it evenly across the bottom.

          Create the Pumpkin Cheesecake Mixture: In a mixing bowl, use an electric mixer to beat the softened cream cheese until it’s creamy and smooth. Add the pumpkin puree, granulated sugar, eggs, cinnamon, and nutmeg, beating until the mixture is well blended and silky.

            Combine Layers: Pour the luscious pumpkin cheesecake mixture over the brownie layer in the baking dish. Gently spread it out using a spatula to ensure it covers the brownie base evenly. Top with the chopped, toasted pecans for an appealing crunch and added texture.

              Bake: Place the dish in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the center is set, and a toothpick inserted into the brownie layer comes out mostly clean (a few moist crumbs are perfectly fine).

                Cool and Cut: Once baked, allow the brownies to cool in the pan at room temperature for about 30 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours to firm up before slicing them into squares.

                  Serve: Enjoy your delightful Pumpkin Pecan Cheesecake Brownies chilled or at room temperature. For an indulgent treat, serve with a dollop of whipped cream on top!

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

                      - Presentation Tips: Arrange the brownies on a decorative platter, and you can garnish them with a sprinkle of cinnamon or extra chopped pecans for an appealing finish. Serve with a side of fresh whipped cream or a drizzle of caramel sauce for an extra special touch!