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To make the brownie layer, gather these items: - 1 cup unsalted butter, melted - 1 cup granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon salt These ingredients create a rich, fudgy base. The mix of sugars gives it a sweet depth. Melted butter keeps the brownies moist and soft. Next, for the pumpkin cheesecake layer, you will need: - 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 This layer adds a creamy, spiced flavor. The cream cheese provides a smooth texture, while pumpkin brings warmth and fall vibes. If you want to change things up, here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Swap granulated sugar for coconut sugar for a more natural sweetener. - Add chocolate chips to the brownie layer for extra chocolatey goodness. - Use Greek yogurt in place of cream cheese for a lighter cheesecake. These swaps can help meet different dietary needs. Experiment to find your favorite mix! Start by preheating your oven to 350°F (175°C). This helps bake the bars evenly. Grease a 9x13 inch baking pan. Line it with parchment paper. Leave some paper hanging over the edges. This makes removal easy later. In a large mixing bowl, combine 1 cup of melted unsalted butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Mix well until it’s smooth. Add 4 large eggs one at a time. Then, mix in 1 teaspoon of vanilla extract. In another bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, and 1/4 teaspoon of salt. Gradually add these dry ingredients to the wet mixture. Stir until just combined to keep it fudgy. In a separate bowl, beat 8 oz of softened cream cheese until it’s smooth. Add 1/2 cup of canned pumpkin puree, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract. Mix until creamy. Then, add 2 large eggs one at a time. After mixing well, sprinkle in 1 teaspoon of pumpkin pie spice. Stir until fully combined, creating a rich layer. Pour half of the brownie batter into the prepared pan. Spread it evenly across the bottom. Next, spoon dollops of the pumpkin cheesecake mixture over the brownie layer. Cover as much as possible. Pour the rest of the brownie batter over the top, then add more dollops of the pumpkin cheesecake layer on top. To create a beautiful swirl, take a knife or a toothpick. Gently swirl the two layers together. Be careful not to overmix. You want to keep distinct layers for a nice look. Place the pan in the preheated oven. Bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center. It should come out mostly clean. A few moist crumbs are okay. Once done, remove the pan from the oven. Let it cool on a wire rack. When completely cool, lift the bars out using the parchment overhang. Cut into squares or bars for serving. Enjoy the rich flavors! To get that perfect swirl, do not overmix. After layering the brownie and pumpkin cheesecake mixes, use a knife or toothpick. Gently swirl through the layers in a figure-eight motion. This creates a pretty marbled look. Make sure you keep some distinct layers. Too much mixing makes everything one color. To check for doneness, look for a toothpick test. Insert a toothpick into the center of your bars. It should come out mostly clean, with a few moist crumbs. If it comes out wet, bake for a few more minutes. Every oven is different, so keep an eye on it. For eye-catching presentation, serve the bars warm. Add a dollop of whipped cream on top. A sprinkle of cinnamon or a drizzle of caramel sauce makes it fancy. Cut the bars into neat squares for a clean look. You can also place them on a colorful plate for extra appeal. {{image_2}} You can add nuts or chocolate chips for extra crunch and flavor. Chopped walnuts or pecans work great. Fold in about 1 cup of your chosen nuts into the brownie batter. If you love chocolate, mix in 1 cup of chocolate chips instead. This will make each bite even more delightful. Get creative with flavors! You can swap out pumpkin puree for sweet potato puree for a different taste. Or, try adding a teaspoon of almond extract for a nutty twist. You can also mix in some orange zest for a bright and fresh flavor. These small changes can make a big difference. You can easily make these bars gluten-free. Simply use a gluten-free all-purpose flour blend in place of regular flour. Make sure your cocoa powder is gluten-free too. This way, everyone can enjoy these tasty bars without worry. To keep your pumpkin cheesecake brownie swirl bars fresh, store them in an airtight container. You can keep them at room temperature for up to three days. If you want to keep them longer, refrigeration works well. Just make sure to wrap them tightly in plastic wrap or foil. You can freeze these bars for up to three months. First, let the bars cool completely. Then, wrap each bar in plastic wrap. After that, place them in a freezer-safe bag or container. Label the bag with the date so you can track how long they've been frozen. When you're ready to enjoy them, just take out the bars and let them thaw in the fridge overnight. If you prefer warm bars, reheating is simple. Place the bars in the microwave for about 10-15 seconds. Check to see if they are warm enough. If not, heat them for a few more seconds. You can also reheat them in the oven. Preheat your oven to 350°F (175°C) and warm the bars for about 5-10 minutes. Enjoy your tasty treat warm, perhaps with a dollop of whipped cream! Yes, you can make these bars a day or two ahead. Just let them cool completely. Store them in an airtight container in the fridge. This helps the flavors blend and taste even better! The bars are done when a toothpick comes out mostly clean. It’s okay if a few moist crumbs stick to the toothpick. This means the bars are still soft and fudgy inside. I don't recommend using pumpkin pie filling. It has spices and sugar added, which can change the taste. Stick with plain pumpkin puree for the best flavor and texture. These bars are great on their own! For extra flair, serve with whipped cream or a drizzle of caramel. You can also sprinkle cinnamon on top for a warm touch. Enjoy them with a cup of coffee or tea! You now know how to make delicious Pumpkin Cheesecake Brownie Swirl Bars. We explored the key ingredients, detailed steps, useful tips, and fun variations. You can create an impressive dessert that suits any event. Remember to store them right or freeze for later. Follow these tips for perfect results every time. Enjoy this treat as a crowd-pleaser, and let your creativity shine! Happy baking!

Pumpkin Cheesecake Brownie Swirl Bars

Indulge in the deliciousness of Pumpkin Cheesecake Brownie Swirl Bars, the perfect fall treat that combines rich brownie layers with creamy pumpkin cheesecake! This delightful recipe is simple to make and great for sharing. Learn how to create these scrumptious bars with just a few ingredients and impress your friends and family. Click to explore the full recipe and make your dessert table shine this season!
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter, melted

1 cup granulated sugar

1 cup brown sugar, packed

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: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving some overhang for easy removal later.

    Make the Brownie Batter: In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Mix well until smooth. Add the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.

      Prepare the Pumpkin Cheesecake Layer: In another bowl, beat the softened cream cheese until smooth. Add in the pumpkin puree, granulated sugar, and vanilla extract; mix until creamy. Add the eggs one at a time, mixing well after each addition. Finally, sprinkle in the pumpkin pie spice and mix until fully incorporated.

        Layer the Mixtures: Pour half of the brownie batter into the prepared baking pan, spreading it evenly. Next, spoon dollops of the pumpkin cheesecake mixture over the brownie layer, ensuring even coverage. Pour the remaining brownie batter over the top, and then add more dollops of the pumpkin cheesecake mixture.

          Create the Swirl: Using a knife or a toothpick, gently swirl the two layers together to create a marbled effect. Be careful not to overmix, as you want to maintain distinct layers.

            Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).

              Cool and Slice: Remove from the oven and allow to cool in the pan on a wire rack. Once completely cool, use the parchment overhang to lift the bars out of the pan. Cut into squares or bars for serving.

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

                  - Presentation Tips: Serve warm with a dollop of whipped cream on top, along with a sprinkle of cinnamon or a drizzle of caramel sauce for extra flair!