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- 1 cup unsalted butter, diced - 2 cups granulated sugar - 4 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon salt - 1/4 teaspoon baking powder For the brownie layer, we start with simple, fresh ingredients. The diced butter melts down to give a moist, rich base. The sugar adds sweetness, while eggs help bind everything together. The vanilla brings a lovely aroma. Flour and cocoa powder add texture and that classic brownie taste. Salt and baking powder balance the flavors and help the brownies rise just right. - 16 oz cream cheese, softened to room temperature - 1 cup canned pumpkin puree - 3/4 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg Next, we layer on the pumpkin cheesecake. Cream cheese is key to that smooth texture. The pumpkin puree gives it that lovely fall flavor. Sugar sweetens it up, while the eggs keep it creamy. The vanilla adds depth, and spices like cinnamon and nutmeg bring warmth. Together, these flavors create a delightful topping. - Whipped cream - Powdered sugar - Ground cinnamon For a finishing touch, you can add whipped cream. It makes the bars look fancy and adds creaminess. A dusting of powdered sugar adds sweetness and charm. Cinnamon on top ties everything together and gives a hint of spice. These simple extras make each bar even more special. First, preheat your oven to 350°F (175°C). This step is key for even cooking. While the oven warms up, grab a 9x13-inch baking pan. You can grease it with non-stick spray or line it with parchment paper. Both methods make it easy to remove the bars after baking. Next, let’s make the brownie layer. In a medium saucepan, melt 1 cup of diced butter over low heat. Stir it often so it doesn’t burn. After it melts, take it off the heat. Add 2 cups of granulated sugar and stir. Mix until it’s smooth. Then, let it cool a bit. Whisk in 4 large eggs, one at a time. Add 1 teaspoon of pure vanilla extract and mix until it’s blended well. In a separate bowl, mix together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder. Gradually fold this dry mix into the butter and sugar blend. Stir gently until just combined. Pour this brownie batter into your prepared pan, spreading it out evenly. Now, let’s move on to the pumpkin cheesecake layer. In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer on medium speed. Keep mixing until it’s smooth and creamy. Next, add 1 cup of canned pumpkin puree, 3/4 cup of granulated sugar, and 2 large eggs. Also, add 1 teaspoon of pure vanilla extract, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. Mix until everything is fully combined and velvety. It’s time to layer the mixtures. Carefully pour the pumpkin cheesecake layer over the brownie layer in the pan. Use a spatula to spread the cheesecake evenly across the brownie base. Make sure it reaches all the corners. Now, to create a marbled effect, take a knife or skewer. Gently swirl through the top of the pumpkin cheesecake and the brownie layer. Be careful not to mix them too much—just a light swirl for a pretty pattern. Finally, place the pan in the preheated oven. Bake for 40-45 minutes. You’ll know it’s done when the cheesecake layer looks set. A toothpick inserted into the center should come out clean. A few moist crumbs are okay but no wet batter. Once baked, remove the pan from the oven. Let it cool for about 30 minutes. Cover it and refrigerate for at least 2 hours to fully set. Once chilled, slice into bars and enjoy! To make the best brownie layer, start by melting your butter slowly. Use low heat to avoid burning. Stir in the sugar until it mixes smoothly. This adds richness to your brownies. Let the mixture cool a bit before adding eggs to keep them from cooking. Mix gently when adding flour and cocoa. Overmixing can lead to tough brownies. Spread the batter evenly in the pan. This ensures every bite has that chewy goodness. For a creamy cheesecake layer, use room-temperature cream cheese. This helps it blend smoothly without lumps. Mix on medium speed until you see a velvety texture. Add pumpkin puree and spices for flavor. Be careful not to overmix; you want that creamy texture. Pour it over the brownie layer carefully. Use a spatula to spread it evenly. This keeps the layers distinct and beautiful. When ready to serve, slice the bars into even pieces. Present them on a decorative plate for a nice touch. Dust with powdered sugar for a sweet finish. For extra flair, add a dollop of whipped cream on top. A sprinkle of cinnamon can enhance the look and taste. This makes the bars even more inviting. Enjoy sharing these treats with friends and family! {{image_4}} You can make these bars gluten-free! Replace all-purpose flour with a gluten-free blend. Look for blends that have a mix of rice flour, tapioca, and potato starch. These blends work well in brownies. They give you the right texture. Check the package to ensure it has a 1:1 ratio for easy baking. Your gluten-free bars will still be delicious and chewy. Want to mix it up? You can add fun flavors to your bars! Try adding 1 cup of chopped nuts like walnuts or pecans to the brownie layer. This adds a nice crunch and flavor. You can also stir in 1 cup of chocolate chips. Dark or milk chocolate chips work great. Just fold them in gently before spreading the brownie batter in the pan. These twists make each bite even more exciting! You can make this recipe vegan too! For the brownie layer, swap eggs with 1/4 cup of unsweetened applesauce for each egg. Use vegan butter instead of regular butter. For the cheesecake layer, use vegan cream cheese and replace eggs with 1/4 cup of silken tofu. Blend it smooth before adding the pumpkin and spices. These changes keep the taste rich and creamy while being plant-based. Enjoy your vegan treat! To keep your pumpkin cheesecake brownie bars fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. This method keeps them moist and tasty. You can store them in the fridge for up to one week. If you prefer, you can also leave them at room temperature for a day or two. Just remember, they will last longer in the fridge. If you want to save some bars for later, freezing works great. First, let the bars cool completely. Then, cut them into individual pieces. Wrap each piece tightly in plastic wrap. After wrapping, place them in a freezer-safe container or bag. They can stay in the freezer for up to three months. When you're ready to eat them, simply thaw them in the fridge overnight. To reheat your pumpkin cheesecake brownie bars, preheat the oven to 350°F (175°C). Place the bars on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This warming method keeps them soft and gooey. You can also microwave them for about 15-20 seconds if you're in a hurry. Just be careful not to overheat them, or they may dry out. Enjoy your delicious treat! Yes, you can make these bars ahead of time. They keep well in the fridge for up to five days. This makes them great for parties or gatherings. Just store them in an airtight container to keep them fresh. If you need a substitute for cream cheese, you can use Greek yogurt. It provides a creamy texture. You can also use mascarpone cheese for a richer taste. Be aware that this may change the flavor a bit. You can check if the bars are done by looking at the cheesecake layer. It should look set and slightly firm. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the bars are done. Yes, you can use fresh pumpkin instead of canned puree. Just cook and puree the pumpkin until smooth. Make sure to remove as much water as possible. This helps keep your bars from getting soggy. Fresh pumpkin can add a great taste! This blog post covered how to make delicious pumpkin cheesecake brownie bars. We discussed each layer's ingredients, step-by-step instructions, and helpful tips to perfect your bars. I shared ways to customize the recipe, from gluten-free options to vegan twists. You also learned how to store and reheat your treats for later. In short, these bars are tasty and versatile for any occasion. Enjoy baking them and make them your own!

Pumpkin Cheesecake Brownie Bars

Indulge in the ultimate fall dessert with these Pumpkin Cheesecake Brownie Bars! This delicious recipe combines rich brownie layers with creamy pumpkin cheesecake, perfect for every gathering. Easy to make and irresistibly tasty, they’re sure to impress your family and friends. Click through for the full recipe and elevate your dessert game today! #PumpkinCheesecake #BrownieBars #FallDesserts #BakingJoy
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter, diced

2 cups granulated sugar

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Pumpkin Cheesecake Layer:

16 oz cream cheese, softened to room temperature

1 cup canned pumpkin puree

3/4 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it with non-stick spray or lining it with parchment paper for easy removal after baking.

    Prepare the Brownie Layer: In a medium saucepan, melt the diced butter over low heat, stirring occasionally. Once fully melted, remove the pan from the heat and stir in the granulated sugar until it forms a smooth mixture. Allow it to cool slightly, then whisk in the eggs, one at a time, followed by the vanilla extract, mixing until everything is well blended.

      Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, cocoa powder, salt, and baking powder. Whisk these dry ingredients together thoroughly. Gradually fold the dry mixture into the butter-sugar blend, stirring carefully until just combined. Pour the brownie batter into the prepared baking pan and spread it out evenly.

        Make the Pumpkin Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Then, add the pumpkin puree, sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg. Continue to mix on medium speed until the mixture is fully combined and velvety.

          Layer the Mixtures: Carefully pour the pumpkin cheesecake mixture over the brownie layer in the baking pan. Use a spatula to spread the cheesecake layer evenly across the brownie base, ensuring it reaches the corners of the pan.

            Swirl the Mixtures: Using a knife or a skewer, gently create a marbled effect by swirling through the top of the pumpkin cheesecake layer and the brownie layer beneath. Be careful not to mix them too thoroughly—just give it a light swirl for a beautiful pattern.

              Bake: Place the baking pan in the preheated oven and bake for 40-45 minutes. You’ll know it’s done once the cheesecake layer appears set and a toothpick inserted into the center comes out clean (a few moist crumbs are okay but no wet batter).

                Cool and Slice: Remove the pan from the oven and allow it to cool in the pan for about 30 minutes. Afterward, cover the pan and refrigerate for at least 2 hours to completely set. Once chilled, carefully slice into bars for serving.

                  Prep Time: 20 minutes | Total Time: 3 hours | Servings: 16 bars

                    - Presentation Tips: Present the bars on a decorative plate, optionally dusted lightly with powdered sugar. For an added festive touch, top each bar with a dollop of whipped cream and a sprinkle of cinnamon, enhancing both flavor and visual appeal.