Pumpkin Cheesecake Brownies

PRINT the recipe: https://bit.ly/3mOr0lT I'm on a constant mission to help everyone realize homemade, made from scratch brownies are always better than a box mix. If you need more swaying, these pumpkin cheesecake brownies are always a win! A delicious, fudgy brownie and spiced pumpkin cheesecake. Happy fall! SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ ⁠ Ingredients:⁠ ⁠ For the pumpkin cheesecake filling⁠ - 8 oz cream cheese, softened⁠ - 1/2 cup brown sugar⁠ - 1 egg⁠ - 1 cup pumpkin pureé⁠ - 1 tsp vanilla extract⁠ - 2 tbsp heavy cream⁠ - 1 tsp cinnamon⁠ - 1/4 tsp allspice⁠ ⁠ For the brownies⁠ - 1 cup melted butter⁠ - 1 cup white granulated sugar⁠ - 1 cup brown sugar⁠ - 2 tsp vanilla extract⁠ - 3 eggs⁠ - 3/4 cup cocoa⁠ - 1 1/4 cups flour⁠ - 1/2 tsp salt⁠ - 1 tsp baking powder⁠ - 1 cup bittersweet chocolate chips⁠ ⁠ Instructions:⁠ ⁠ - Preheat oven to 350°F.⁠ ⁠ For the cheesecake filling⁠ - In a medium bowl, fold the cream cheese until smooth to ensure it is soft.⁠ - Add bown sugar and stir until dissolved.⁠ - Mix in the egg and pumpkin.⁠ - Fold in the vanilla, cream, cinnamon, and allspice until smooth. Set aside.⁠ ⁠ For the brownies⁠ - Whisk together the melted butter and sugars in a large bowl.⁠ - Add the vanilla and eggs, whisking to incorporate.⁠ - Sift in the cocoa and flour to ensure there are no lumps. Add salt and baking powder. Fold until no dry streaks remain then fold in chocolate chips.⁠ - Prepare a 9×13 baking pan by spraying with nonstick baking spray. Line with one layer of parchment and spray parchment.⁠ - Pour half the brownie batter in the prepared pan and spread to an even layer. Pour cheesecake filling over brownie batter and spread evenly. Place remaining brownie batter on top of cheesecake layer, filling in clumps evenly.⁠ - Using a table knife, make figure-eight drawings all over the brownies, making sure the knife is touching the bottom of the pan. Do not worry about being too aggressive.⁠ - Bake in preheated oven until the center jiggles slightly and the edges are set, 45-60 minutes.⁠ - Remove from oven and cool completely, about 4 hours.⁠ - Using parchment sling, remove brownies from pan and cut into squares. Store in an airtight container in the refrigerator up to one week or in the freezer up to four weeks.