Pumpkin Cheesecake Brownies

Gooey pumpkin cheesecake brownies for some autumn baking 🍁🍂✨

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the cheesecake filling by beating cream cheese until light and fluffy. Beat in sugar until combined.

Step 2

2. Then beat in the egg and vanilla until combined. Next add in pumpkin and pumpkin spice/cinnamon, mixing until smooth.

Step 3

3. Start making the brownie by melting together butter and dark choc in a heatproof bowl over a pan of boiling water/microwave for 1-2 minutes. Leave to the side to cool

Step 4

4. For the brownies: Using an electric whisk, whisk together eggs and sugar until pale, mousse-like and doubled in size.

Step 5

5. Pour cooled chocolate mixture over eggs and fold through very gently.

Step 6

6. Sift in flour & cocoa powder and fold through gently.

Step 7

7. Add choc chips and pour half into a 9”x9” baking tray, spreading to the corners.

Step 8

8. Spoon over cheesecake and spread into a thin layer.

Step 9

9. Add the remaining brownie batter and smooth the top. Using a toothpick swirl through the mixture. If you like you can add tsp sized dollops of cheesecake on the top to create a two colour swirl above.

Step 10

10. Bake in a preheated oven at 180C for 40 mins/until the middle has a slight wobble and a toothpick has some wet crumbs.

Step 11

11. Cool completely and refrigerate for an hour before slicing.