Description
A delightful dessert that combines fudgy brownies with a creamy pumpkin cheesecake layer, sweetened with maple syrup.
Ingredients
Scale
- 1 cup cream cheese – softened
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking pan.
- In a medium bowl, combine cocoa powder, all-purpose flour, and salt. In a separate bowl, whisk eggs and granulated sugar until frothy, then add vanilla extract. Gradually mix in dry ingredients.
- In another bowl, beat cream cheese until smooth, then mix in pumpkin puree and maple syrup.
- After baking the brownie base for 15 minutes, spread the pumpkin cheesecake mixture over it and swirl for a marbled effect.
- Bake for an additional 25-30 minutes until the cheesecake layer is set. Cool for at least 30 minutes, then refrigerate before slicing.
Notes
- For a lighter option, substitute cream cheese with Greek yogurt.
- Sweet potato puree can replace pumpkin puree.
- Honey or agave syrup can be used instead of maple syrup.
- For gluten-free, use almond flour or a gluten-free blend.
- Coconut sugar or brown sugar can replace granulated sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Maple Pumpkin Cheesecake Brownies, dessert, fall recipes, pumpkin dessert