Step 1: Begin by preparing the rich and creamy pumpkin cheesecake batter. In a large mixing bowl or the bowl of a stand mixer, combine your softened, brick-style cream cheese with the packed brown sugar. Use an electric mixer on medium speed to beat these ingredients together until the mixture is light, creamy, and perfectly smooth. Make sure to frequently scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is thoroughly incorporated and no lumps remain.

Step 2: To the cream cheese mixture, add the pumpkin puree, a large egg (which helps bind the cheesecake), cornstarch (for a smooth, stable texture), pure vanilla extract for aroma, pumpkin spice for that essential fall flavor, and a pinch of salt to balance the sweetness. Mix on low speed just until all ingredients are combined and the batter is smooth. Be careful not to overmix, as this can incorporate too much air. Again, scrape down the bowl thoroughly to prevent any dry pockets or lumps. Once complete, set this vibrant pumpkin cheesecake batter aside while you proceed to prepare the brownie batter.

Step 1: In a small saucepan, combine the unsalted butter and the semisweet chocolate chips. Heat this mixture over low heat, stirring continuously with a rubber spatula or whisk. Continue until the butter and chocolate have completely melted together into a smooth, glossy, and uniform mixture. Remove from heat and set this aside. It’s important for the mixture to remain warm when you incorporate it into the egg mixture in a later step, as this contributes to the fudgy texture.

Step 2: In a separate, large mixing bowl, combine the two large eggs and the remaining brown sugar. Using a wire whisk, vigorously whisk the mixture by hand for approximately 30 seconds. You’ll notice the eggs lighten in color and become slightly foamy on top – this aeration is key to achieving that desirable crinkly top crust on your brownies. After this, add the sea salt, pure vanilla extract, and the instant espresso powder. Whisk everything together until just combined, ensuring the flavor enhancers are evenly distributed.

Step 3: Carefully pour the still-warm melted chocolate and butter mixture directly into the whisked egg and sugar mixture. Using your wire whisk, gently combine the wet ingredients. Whisk just until no streaks of egg or butter are visible, ensuring a smooth, cohesive liquid base for your brownie batter. Overmixing at this stage can lead to a tougher brownie, so mix only until incorporated.

Step 4: Now, it’s time to add the dry ingredients. Sift the all-purpose flour and Dutch-processed cocoa powder directly over the chocolate-egg mixture in the bowl. Sifting prevents lumps and ensures a smoother batter. Using your wire whisk or a rubber spatula, carefully fold the dry ingredients into the wet mixture. Mix until just combined, stopping as soon as no dry streaks of flour are visible. Be very careful not to overmix, as this can develop the gluten in the flour, resulting in a tougher, cake-like brownie rather than a rich, fudgy one.

Step 5: Carefully transfer approximately half of the prepared brownie batter into your parchment-lined baking pan. Using an offset spatula or the back of a spoon, gently spread the batter evenly across the bottom of the pan, creating a smooth, level layer. This forms the foundational fudgy layer for your brownies, so ensure it’s distributed uniformly to allow for even baking.

Step 6: Now, take the majority of your prepared pumpkin cheesecake batter and carefully spoon it over the first layer of brownie batter in the pan. Gently spread the cheesecake mixture out evenly to the very edges of the pan, creating a generous, creamy layer in the center of your brownies. Remember to reserve a few tablespoons of this pumpkin cheesecake batter in its bowl – this will be used for creating those delightful pumpkin shapes on top later.

Step 7: Gently spoon the remaining brownie batter over the pumpkin cheesecake layer. This step requires a delicate touch to avoid disturbing the cheesecake layer too much. Use your spatula to carefully and slowly transfer the brownie batter, spreading it into a thin, even layer on top. This completes the three-layered structure: brownie, cheesecake, and a final brownie topping, which will encase the creamy pumpkin center beautifully.

Step 8: Now for the fun part – creating the pumpkin swirls! Take the few tablespoons of reserved pumpkin cheesecake batter and spoon it into small, distinct round shapes on top of the final brownie layer. Aim for about 9-12 evenly spaced circles, depending on the size you prefer for your brownie squares. Once you have your circles, use a toothpick to gently spread out the edges of each round shape, carefully pulling the cheesecake batter slightly outwards to form a more defined pumpkin silhouette. This delicate technique helps achieve that distinctive rounded pumpkin form.

Step 9: To create the characteristic “lobes” of a pumpkin, insert your toothpick into the bottom-center of each cheesecake pumpkin shape and drag it upwards towards the top, repeating this action twice to form three distinct sections. This technique creates a beautiful, lifelike pumpkin swirl. If you find the brownie batter has become too cool and stiff, making it difficult to swirl, simply place the baking pan into the preheated oven for just one minute. This gentle warmth will soften the brownie batter slightly without beginning to cook it, making the swirling process much easier and more fluid. After swirling, retrieve your piping bag with the green-colored cheesecake batter and pipe small green vines and stems onto each pumpkin for an added realistic and artistic touch.

Step 10: Once all the decorative touches are complete, carefully place the baking pan into your preheated oven. Bake the pumpkin cheesecake brownies for 30-35 minutes. You’ll know they’re ready when the center appears slightly puffed up and the edges are set. It’s crucial not to overbake, as this can lead to a dry brownie and a curdled cheesecake layer. Once baked, remove the pan from the oven and allow the brownies to cool completely at room temperature within the pan. For the absolute best texture and clean cuts, I highly recommend refrigerating the cooled brownies for at least a few hours, or ideally overnight, to allow the cheesecake layer to fully set before slicing them into 9 perfect squares and indulging in this fall delight!

✔️ Expert Brownie Cheesecake Tips for Success

• Avoid Overbaking for Ultimate Fudginess: This is arguably the most crucial tip for perfect brownies. Overbaking is the enemy of fudginess and can also lead to a dry, crumbly brownie and a cheesecake layer that becomes rubbery or curdled. Keep a close eye on your brownies; they are done when the top looks shiny, and the middle appears slightly puffed. A toothpick inserted into the brownie portion (avoiding the cheesecake layer) should come out with moist crumbs, not wet batter, but definitely not completely clean like a cake. Remember, brownies continue to set as they cool.
• Swirl Pumpkins While Brownie Batter is Warm & Pliant: The brownie batter will become firmer and more difficult to manipulate as it cools. For best results and the easiest swirling, aim to create your pumpkin shapes while the brownie batter is still warm and relatively fluid. If you find your brownie batter has cooled down too much and become stiff, don’t worry! You can pop the pan back into the preheated oven for just one minute. This quick burst of warmth will gently soften the batter, making it much more pliable and easy to swirl without actually cooking it.
• Ensure Room Temperature Ingredients for Cheesecake: For a truly smooth and lump-free cheesecake batter, it’s vital to use room temperature cream cheese and egg. Cold cream cheese will result in a lumpy mixture that’s hard to combine, while a cold egg can cause the batter to seize. Take your cream cheese and egg out of the refrigerator at least an hour before you plan to bake.
• Chill for Clean Slices: While it’s tempting to dive into these brownies straight from the oven, chilling them is non-negotiable for the best experience. Refrigerating the brownies for several hours, or even overnight, allows the cheesecake layer to fully set and firm up. This not only makes for incredibly clean, beautiful slices but also enhances the rich, dense texture of both the brownie and cheesecake layers, creating a truly harmonious dessert.

The primary difference lies in their processing and acidity. Natural cocoa powder is simply roasted cocoa beans ground into a fine powder; it retains its natural acidity, resulting in a lighter color and a slightly fruitier, sharper chocolate flavor. If you check the ingredients list, natural cocoa powder will typically only list “cocoa powder.” Dutch-processed cocoa powder, on the other hand, has been treated with an alkaline solution (like potassium carbonate) to neutralize its acidity. This process gives it a darker, richer color and a smoother, milder, less bitter chocolate flavor. Its ingredients list will usually include an alkaline agent such as sodium carbonate.

The choice between natural and Dutch-processed cocoa powder depends on the recipe and desired outcome. Natural cocoa powder is best used in recipes that contain baking soda, such as many chocolate cakes. The natural acidity of the cocoa reacts with the alkaline baking soda, creating carbon dioxide gas which helps the cake rise and contributes to a light, fluffy texture. This reaction also intensifies the chocolate flavor. Conversely, Dutch-processed cocoa powder is ideal for recipes that either don’t contain baking soda or where you want a dense, fudgy texture rather than a fluffy one, such as in brownies (like these pumpkin cheesecake brownies!), chocolate frostings, or dusted on top of tiramisu or truffles. Since its acidity has been neutralized, it won’t react with leavening agents in the same way, allowing its deep, mellow chocolate flavor to shine through without altering the texture significantly.

Determining when brownies are perfectly baked can be a bit trickier than with cakes because you’re aiming for a fudgy rather than a completely dry texture. For these pumpkin cheesecake brownies, you’ll know they’re ready when the top surface looks slightly shiny and the entire middle section appears puffed up. The edges should be set, but the very center might still have a slight jiggle to it, which is exactly what you want for maximum fudginess. The traditional toothpick test, which works well for cakes (coming out clean), isn’t as reliable for brownies. If a toothpick inserted into the brownie portion comes out completely clean, your brownies are likely overbaked and will be more cake-like. Aim for a toothpick that comes out with moist crumbs clinging to it, indicating a rich, fudgy interior.

Pumpkin Cheesecake Brownies