I spend almost every day in the kitchen, it’s my happy place. Now let me tell you that this recipe for Browned Butter Pumpkin Cheesecake Brownies are INSANE. The browned butter in the brownie makes them so rich, fudgy, flavorful and just irresistible.
The pumpkin cheesecake layer is smooth, fluffy, creamy, perfectly spiced and pairs flawlessly with the brownie underneath.
The brownie batter for this recipe is very thick so don’t be alarmed when you go to transfer the batter to the prepared pan and it’s hard to spread. I found it easiest to use an offset spatula to slowly work the batter evenly across my pan. You can also use cooking spray to lightly grease the back of a spoon or silicone spatula to keep the dough form sticking and to help distribute it in your pan.
Browned Butter Pumpkin Cheesecake Brownie Layers
The brownie layer has that subtle nutty flavor from the browned butter but is hit with a rich decadence from the semi-sweet chocolate and cocoa powder. The texture of these brownies are perfectly dense and fudgy. The cheesecake layer contains pumpkin puree and pumpkin pie spice so the balance of earthy pumpkin from the puree and kick from the spice is just delicious. And together they make a super brownie. Win, win.
When it comes to mixing the brownie batter, I recommend using a whisk for the dry ingredients, then switching to a silicone spatula to fold the dry ingredients into the wet. Using a whisk for that step would result in an arm workout that no one would consider fun.
For mixing the cheesecake layer, the most important step is whipping up the room temperature cream cheese by itself first. This will ensure that there are no lumps of cream cheese when it comes time to mix in all of the other ingredients.
Baking Your Cheesecake Brownies
Because this is not your average cheesecake, you do not need to worry about a water bath. The cheesecake is more stable because the layer is thinner than if you were baking a standard size, larger cheesecake. You can tap your pan on the counter a few times before baking to reduce your chances of bubbles forming on the top and browning during baking.
When it comes time to take your pumpkin cheesecake brownies out of the oven, give the pan a little jiggle. If the cheesecake layer on top seems to respond to the jiggle by jiggling right back and showing ripples of liquid then you need to keep it in the oven for an additional 5-10 minutes. If there is a slight, subtle jiggle in the pan, that’s okay and they can be removed from the oven.Yum