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- 1 cup unsalted butter - 2 cups granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 16 oz cream cheese, softened - 1 cup pumpkin puree - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/2 teaspoon cinnamon The brownie layer starts with rich butter and two types of sugar. The butter gives the bars a smooth texture. Granulated sugar adds sweetness, while brown sugar brings depth. Four large eggs help bind the ingredients. Vanilla extract enhances the flavor. We then mix in the dry ingredients. All-purpose flour adds structure. Unsweetened cocoa powder provides that deep, chocolatey taste. Baking powder helps the brownies rise, and salt balances the sweetness. For the pumpkin cheesecake layer, we begin with softened cream cheese. It creates a smooth and creamy filling. Adding pumpkin puree gives it that fall flavor. Granulated sugar sweetens this layer, and eggs help it set. Vanilla extract adds warmth, while pumpkin pie spice and cinnamon give it a cozy vibe. These ingredients make the cheesecake layer rich and flavorful. Together, they create a perfect blend of sweet and spiced flavors. - Preheat the oven to 350°F (175°C). - Grease or line a 9x13 inch baking pan with parchment paper. 1. Melt 1 cup of unsalted butter in a bowl. You can use a microwave or stovetop. 2. Mix in 2 cups of granulated sugar and 1 cup of brown sugar. Stir until well combined. 3. Add 4 large eggs, one at a time. Mix well after each egg. 4. Pour in 1 teaspoon of vanilla extract and mix until smooth. 5. In another bowl, sift together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. 6. Slowly fold the dry mix into the wet mix. Do not overmix. 7. Pour the brownie batter into the prepared pan and spread evenly. 1. In a mixing bowl, beat 16 oz of softened cream cheese until smooth. 2. Add 1 cup of pumpkin puree, 3/4 cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of cinnamon. 3. Mix until everything is creamy and well blended. 4. Carefully layer the pumpkin cheesecake mixture over the brownie layer in the pan. 1. Bake in the preheated oven for 30-35 minutes. The edges should set, and the center should not be liquid. 2. Check with a toothpick. It should come out mostly clean from the brownie part. 3. After baking, let it cool in the pan at room temperature. 4. Refrigerate for at least 2-3 hours before cutting into squares. - Use room temperature ingredients for a smoother texture. When all your ingredients are at room temperature, they mix better. This makes your brownie bars rich and creamy. - Check for doneness with a toothpick. Insert a toothpick into the center. If it comes out mostly clean, your bars are ready. - Serve chilled with a dollop of whipped cream. Whipped cream adds a nice touch. It makes the dessert feel special and festive. - Dust with pumpkin pie spice for garnish. A sprinkle of spice on top adds warmth and color to your bars. - Overmixing the batter. Mix until just combined. Overmixing can lead to tough brownie bars. - Skipping the refrigeration step. Chilling helps the layers set. This makes them easier to cut and more delicious. {{image_2}} You can make these bars even tastier! Try adding chocolate chips to the brownie layer. This will give a rich, gooey bite. You can also use flavored cream cheese, like maple or vanilla, for the cheesecake layer. This adds a fun twist and makes each bite unique. If you need a dairy-free treat, substitute dairy-free cream cheese for a vegan option. This keeps the taste while meeting dietary needs. You can also use gluten-free flour in the brownie layer. This makes the bars safe for those with gluten sensitivities. To add some crunch, incorporate nuts like walnuts or pecans. This gives a nice texture and flavor contrast. You might also swap pumpkin puree for sweet potato puree. This change offers a different taste while still being delicious. To keep your pumpkin cheesecake brownie bars fresh, store them in the fridge. First, let them cool completely after baking. Then, cut them into squares. Place them in an airtight container. This helps keep them moist. You can also use a glass dish with a lid. If you want, cover them tightly with plastic wrap. Just make sure they are completely cooled first to avoid condensation. If you want to save some for later, freezing works great. First, wrap each square tightly in plastic wrap. This prevents freezer burn. Then, place the wrapped squares in a freezer-safe bag or container. To thaw, take them out of the freezer a few hours before serving. Leave them in the fridge overnight for the best results. They will taste just as good as fresh! In the fridge, these bars can last up to a week. In the freezer, they can stay good for about three months. Watch for signs of spoilage. If you see any mold or a strange smell, it’s time to throw them away. Always trust your senses when it comes to food safety! The bars are done when the edges are set. The center should have a slight jiggle but not look liquid. A toothpick inserted into the brownie part should come out mostly clean. Check after 30 minutes to avoid overbaking. Yes, you can make these bars a day or two ahead. Bake them and let them cool completely. Once cooled, wrap them tightly in plastic wrap, then refrigerate. This helps the flavors blend nicely. To cut these bars cleanly, use a sharp knife. Dip the knife in hot water, then wipe it dry before each cut. This helps prevent sticking and gives you neat squares. You can use canned or homemade pumpkin puree. Canned pumpkin is smooth and consistent. Homemade can have different textures and flavors, which may change the outcome slightly. Both work well in this recipe. These bars pair great with coffee or tea. A scoop of vanilla ice cream adds a nice touch too. You can also serve them with whipped cream or a sprinkle of pumpkin pie spice for extra flavor. You can create a delicious dessert by layering brownie and pumpkin cheesecake. Start with fresh ingredients and follow the steps carefully. Remember to chill the bars before cutting to get perfect slices. You can also mix in flavors or make dietary swaps to suit your needs. Storing your bars correctly lets you enjoy them longer. I hope this guide helps you make tasty Pumpkin Cheesecake Brownie Bars that impress everyone. Enjoy your baking adventure and take pride in your creation!

Pumpkin Cheesecake Brownie Bars

Indulge in the deliciousness of Pumpkin Cheesecake Brownie Bars, the perfect fall treat that combines rich brownies with a creamy pumpkin cheesecake layer. Easy to make and irresistibly tasty, these bars will impress your family and friends. Get the full recipe and discover how to create this delightful dessert that’s ideal for any gathering. Click now to explore this sweet and festive creation!
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter

2 cups granulated sugar

1 cup brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

For the Pumpkin Cheesecake Layer:

16 oz cream cheese, softened

1 cup pumpkin puree

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    Prepare the Brownie Layer:

      - In a large mixing bowl, melt the unsalted butter in the microwave or stovetop.

        - Once melted, add granulated sugar and brown sugar to the bowl. Stir until combined.

          - Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until smooth.

            - In another bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.

              - Pour the brownie batter into the prepared baking pan and spread evenly.

                Prepare the Pumpkin Cheesecake Layer:

                  - In a mixing bowl, beat the softened cream cheese until smooth.

                    - Add in the pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, and cinnamon. Mix until well combined and creamy.

                      - Pour the pumpkin cheesecake mixture over the brownie layer in the baking pan, spreading it out carefully to cover the brownie layer.

                        Bake in the preheated oven for 30-35 minutes or until the edges are set and the center has a slight jiggle but isn't liquid. A toothpick inserted into the brownie portion should come out mostly clean.

                          Once baked, remove from the oven and allow to cool in the pan at room temperature. Then, refrigerate for at least 2-3 hours or until completely chilled.

                            When ready to serve, lift the bars out of the pan using the parchment paper, if used, and cut into squares.

                              - Prep Time: 30 min | Total Time: 4 hrs | Servings: 12-16

                                - Presentation Tips: Serve chilled on a decorative plate, garnished with a dollop of whipped cream on top and a sprinkle of pumpkin pie spice for an extra festive touch!