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Ingredients

Adjust Servings:
Brownie batter:
180 g butter
300 g dark chocolate
1 tbsp cocoa powder
3 eggs
1 package vanilla sugar
220 g powdered sugar for baking
100 g wheat flour
½ tsp baking powder
Pumpkin cheesecake:
250 g high-fat cheese
250 g mascarpone cheese
2 eggs
90 g powdered sugar for baking
250 g pumpkin puree
1 tbsp potato starch
1 tbsp wheat flour
Zest of 1 orange
Pumpkin Cheesecake Brownie Bars

Pumpkin Cheesecake Brownie Bars

Features:
  • Vegetarian
Cuisine:
  • 75
  • Serves 8
  • Medium

Ingredients

  • Brownie batter:

  • 180 g butter

  • 300 g dark chocolate

  • 1 tbsp cocoa powder

  • 3 eggs

  • 1 package vanilla sugar

  • 220 g powdered sugar for baking

  • 100 g wheat flour

  • ½ tsp baking powder

  • Pumpkin cheesecake:

  • 250 g high-fat cheese

  • 250 g mascarpone cheese

  • 2 eggs

  • 90 g powdered sugar for baking

  • 250 g pumpkin puree

  • 1 tbsp potato starch

  • 1 tbsp wheat flour

  • Zest of 1 orange

Directions

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Pumpkin Cheesecake Brownie Bars are a combination of two beloved desserts – brownies and cheesecake. They are fantastic! They combite two different though perfectly matching tastes of warm and rich chocolate brownies and tender, light and fresh cheesecake. And the colors! – eye popping!

A unique dessert. Highly recommend you try!

I would call it TOP-Pumping Dessert : )

The recipe is for a rectangular 33×23 cm baking pan.

How to make pumpkin puree for baking you are welcome to read here.

The recipe taken from www.mojewypieki.com with my explanations and amends.

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Today's visits: 1.

Steps

1
Done

The brownie batter:

Melt the butter and dark chocolate on the lowest heat or a water bath. Stir until smooth.

2
Done

Mix the eggs until smooth (don’t beat). Add the vanilla and powdered sugar, stir. Add the warm brownie batter and mix until smooth at low speed or using a whisk.

3
Done

Add the baking powder to flour and sieve. Add the cocoa powder, mix.

4
Done

Add the dry mixture to the chocolate batter and mix until smooth.

5
Done

The pumpkin cheesecake:

If the cheese has large grains – mash it through a sieve twice.

6
Done

Add all the ingredients to the bowl and mix at low speed or using a whisk until smooth.

7
Done

Assembling.

Line a 33x23 cm baking pan with parchment paper.

8
Done

Add the brownie batter to the prepared baking pan. Even the surface.

9
Done

Add the pumpkin cheesecake mixture on top and spread it into an even layer. Use a fork to create some swirls. Bake at 165 degrees Celsius for 45-50 min. As it’s only half-cheesecake no water bath needed.

10
Done

The cooked cake should be fudgy. The edges shouldn’t be browned. The wooden stick should come out dry.

11
Done

Turn off the oven and let cook for 15-20 min in a slightly opened oven. Then take out and allow to chill completely before releasing.

How to serve:

Cut in square shapes. Serve with tea of coffee.

How to keep:

Keep in the fridge. Let warm up to room temperature before serving.

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