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- 1 cup unsalted butter, melted - 1 cup granulated sugar - 1 cup packed brown sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon salt The brownie layer is rich and fudgy. The melted butter gives it a nice shine. The mix of granulated and brown sugar adds depth. Eggs bring moisture and richness. Vanilla extract enhances the flavor. Flour and cocoa powder create that classic brownie texture. Salt balances the sweetness and boosts flavors. - 8 oz cream cheese, softened - 1/2 cup canned pumpkin puree - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 teaspoon pumpkin pie spice The pumpkin cheesecake layer is creamy and smooth. Cream cheese provides a rich base. Canned pumpkin puree adds flavor and moisture. Sugar sweetens the mix, while vanilla extract brings warmth. Eggs help set the mixture. Pumpkin pie spice gives that cozy fall flavor. - Whipped cream - Ground cinnamon - Caramel sauce Toppings make these bars even better. Whipped cream adds lightness. A sprinkle of cinnamon offers warmth. A drizzle of caramel gives sweetness and a lovely look. Feel free to mix and match your favorite toppings! First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x13 inch baking pan. Lightly grease it and line it with parchment paper. Leave some paper hanging over the sides. This makes it easy to lift out the bars later. In a large bowl, mix together melted butter, granulated sugar, and brown sugar. Whisk until it is smooth. Add in the eggs one by one, mixing well after each. Stir in the vanilla extract. In another bowl, sift together flour, cocoa powder, and salt. Gradually fold this dry mix into the wet ingredients. Be careful not to overmix; we want rich and fudgy brownies. In a separate bowl, beat the softened cream cheese until creamy. Then, add the pumpkin puree, granulated sugar, and vanilla extract. Mix until smooth. Add eggs one at a time, ensuring each is well mixed. Finally, stir in the pumpkin pie spice until everything is blended well. Pour half of the brownie batter into the pan. Spread it evenly. Next, dollop the pumpkin cheesecake mix over the brownie layer, trying to cover it well. Pour the rest of the brownie batter on top, followed by more dollops of pumpkin cheesecake. Put the pan in your preheated oven. Bake for 35-40 minutes. To check if it’s done, insert a toothpick in the center. It should come out with a few moist crumbs, not wet batter. After baking, take the pan out and let it cool on a wire rack for about 30 minutes. Once cool, use the parchment paper to lift the bars out. Cut them into squares or bars based on how you like them. Enjoy your delicious Pumpkin Cheesecake Brownie Swirl Bars! To get the best texture for your Pumpkin Cheesecake Brownie Swirl Bars, focus on the ingredients. Use room-temperature cream cheese for the cheesecake layer. This helps mix it smoothly. Melt the butter for the brownie layer, but don’t let it cool too much. Warm butter gives brownies a fudgy texture. Make sure to sift the dry ingredients for the brownies. This helps avoid lumps and keeps the batter light. Overmixing can ruin your bars. Mix just until you see no dry flour in the brownie batter. It should look thick and smooth. When you mix the pumpkin cheesecake layer, blend until creamy. Add the eggs one at a time, mixing just enough to combine. For the swirl, gently run a knife through the layers. You want beautiful swirls, not a blended mess. These bars are best enjoyed warm. Serve them with whipped cream on top for a treat. A sprinkle of cinnamon adds a nice touch. Want to impress? Drizzle caramel sauce over the bars before serving. You can also pair them with a scoop of vanilla ice cream for a cozy dessert. Remember, they’re great for sharing at gatherings or enjoying at home! {{image_4}} To make these bars gluten-free, swap out the all-purpose flour. Use a 1:1 gluten-free baking mix instead. This will keep the texture rich and fudgy. Many brands work well in this recipe. Make sure the mix contains xanthan gum for the right consistency. Your guests won’t even notice the difference! If you want to switch up the sugars, try coconut sugar for a lower glycemic index. You can also use dairy-free cream cheese for a vegan option. If you are cutting calories, consider using applesauce instead of butter. This keeps the bars moist and adds a hint of sweetness. For a twist, add chocolate chips to the brownie layer. This will give a nice burst of chocolate flavor. You can also fold in chopped nuts, like pecans or walnuts, for a crunchy texture. If you love spices, try adding a pinch of nutmeg to the pumpkin layer. Each of these options adds a fun kick to your bars! You may have some leftover bars after baking. To keep them fresh, store them in an airtight container. Place a layer of parchment paper between layers to avoid sticking. Keep them at room temperature for up to three days. If you want to keep them longer, store them in the fridge for up to a week. Freezing these bars is easy and a great option. Cut the bars into squares before freezing. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. They will stay fresh for up to three months. When you want to enjoy them, simply thaw in the fridge overnight. To reheat the bars, use the oven for the best taste. Preheat the oven to 350°F (175°C). Place the bars on a baking sheet and warm them for about 10 minutes. You can also use the microwave for a quick reheat. Heat for 10-15 seconds until just warm, but avoid overheating, as this can make them dry. Enjoy your delicious pumpkin cheesecake brownie swirl bars warm! Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it is smooth and not too watery. This keeps the bars rich and tasty. Check the bars after 35 minutes. Insert a toothpick into the center. If it comes out with a few moist crumbs, the bars are ready. If there is wet batter, bake for a few more minutes. First, let the bars cool completely. Use a sharp knife for clean cuts. Wipe the knife between cuts to keep edges neat. This helps the bars look great for serving. Yes, you can! Substitute eggs with flax eggs or applesauce. Use vegan cream cheese and a dairy-free butter. This way, you can enjoy the same great taste without the animal products. In this post, we explored how to make delicious Pumpkin Cheesecake Brownie Swirl Bars. We covered the layers, from brownie mix to creamy pumpkin cheesecake. You learned tips for perfect texture and how to store leftovers. These bars are a tasty treat for any time. Don’t be afraid to try variations or experiment with flavors. Now, go ahead and bake these bars for a sweet joy!

Pumpkin Cheesecake Brownie Swirl Bars

Indulge in the ultimate autumn treat with these Pumpkin Cheesecake Brownie Swirl Bars! This delicious dessert combines rich brownies with creamy pumpkin cheesecake for a mouthwatering bite. Easy to make and perfect for sharing, these bars are a delightful addition to your fall gatherings. Ready to impress your friends and family? Click through to explore the full recipe and whip up this seasonal favorite today!
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter, melted

1 cup granulated sugar

1 cup packed brown sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

For the Pumpkin Cheesecake Layer:

8 oz cream cheese, softened

1/2 cup canned pumpkin puree

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 teaspoon pumpkin pie spice

Instructions
 

Preheat the Oven:

    Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly and lining it with parchment paper, leaving a bit of overhang on the sides for easy removal after baking.

      Prepare the Brownie Batter:

        In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract. In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet ingredients until just mixed; avoid overmixing to keep the brownies rich and fudgy.

          Make the Pumpkin Cheesecake Layer:

            In another mixing bowl, beat the softened cream cheese using a hand mixer or a whisk until it becomes creamy. Add the pumpkin puree, granulated sugar, and vanilla extract, mixing until the mixture is smoothly combined. Carefully add the eggs one at a time, ensuring each is well integrated before adding the next. Finish by stirring in the pumpkin pie spice until fully mixed.

              Layer the Mixtures:

                Pour half of the brownie batter into the prepared baking pan, spreading it out evenly. Then, using a spoon, dollop the pumpkin cheesecake mixture over the brownie layer, distributing it as evenly as possible. Pour the remaining brownie batter on top and then add more dollops of the pumpkin cheesecake mixture for a beautiful contrast.

                  Create the Swirl:

                    Using a knife or a toothpick, gently swirl the brownie batter and pumpkin cheesecake together to form a marbled effect. Be cautious not to overmix; you want to keep distinct layers for presentation and texture.

                      Bake:

                        Place the pan in your preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick in the center—it should come out with a few moist crumbs but not wet batter.

                          Cool and Slice:

                            Once baked, remove the pan from the oven and allow it to cool on a wire rack for about 30 minutes. Once completely cool, use the parchment overhang to lift the bars out of the pan. Cut into squares or bars, depending on your preference.

                              Prep Time: 20 mins | Total Time: 1 hr | Servings: 12

                                - Presentation Tips: For an enticing serving suggestion, present the bars warm with a generous dollop of whipped cream atop each piece. Finish with a sprinkle of cinnamon or a drizzle of caramel sauce for an extra touch of autumnal delight!