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Ingredients

    Brownie Layer

  • 1/2 cup (113g) salted butter gets melted

  • 2/3 cup (4oz) semi-sweet chocolate chips (or dark)
  • 2/3 cup (135g) C&H® Premium Pure Cane Granulated Sugar Easy Baking Tub
  • 1/3 cup (67g) C&H® Light Brown Sugar
  • 1/3 cup (26g) Dutch-process cocoa powder spooned and leveled
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (60g) all-purpose flour spooned and leveled
  • 1/2 tsp fine sea salt

    Pumpkin Cheesecake Layer

  • 8 ounces (1 brick) cream cheese, softened

    7.5 ounces (213g or 1/2 can) pumpkin puree

    1/4 cup (50g) C&H® Premium Pure Cane Granulated Sugar Easy Baking Tub

    2 tsp ground cinnamon

    1 tsp ground nutmeg

    1 tsp ground ginger

    1/2 tsp ground cloves

    1/2 tsp ground allspice

    pinch sea salt flakes, for topping

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Instructions

Prep Time: 5 / Cook Time: 45 minutes / Yields: 16 slices

Brownie Layer

Step 1

Place the butter and chocolate in another medium, heat proof bowl and microwave for 1 minute, remove and stir until the chocolate and butter is melted and combined. 


 

Step 2

In a large bowl, place the C&H® Premium Pure Cane Granulated Sugar Easy Baking Tub, C&H® Light Brown Sugar, eggs and vanilla. Whisk them together aggressively for 1-2 minutes, until the mixture is completely smooth.


 

Step 3

Add in the cocoa powder and whisk again for another 1-2 minutes, until it’s completely smooth.


 

Step 4

Add in the melted chocolate and butter and whisk until the mixture is fully combined.


 

Step 5

Add in the flour and salt and whisk just until there’s only a few streaks of flour left.


 

Step 6

Spread half of the brownie batter into the prepared pan and set aside.


 

Pumpkin Cheesecake Layer

Step 7

Preheat the oven to 325F/163C and grease and line an 8×8” pan with baking spray and parchment paper (leaving an overhang to easily remove them). 


 

Step 8

In a small or medium bowl, whisk together the softened cream cheese with the pumpkin puree, C&H® Premium Pure Cane Granulated Sugar Easy Baking Tub and spice, until they’re combined and smooth (you can microwave it for 20 second intervals if your cream cheese wasn’t soft enough or it’s not combining easily). 


 

Step 9

Spread the pumpkin filling on top, followed by the other half of the brownie batter (microwave for 15-30 seconds if it’s not spreadable anymore). 

You can leave it as is or swirl them together a little with a knife or a toothpick for a design. Bake for 50 minutes. The top should be thin and crackly and puffed in the center.


 

Step 10

Tap it against the counter a couple of times, it should deflate a little but not be jiggly at all. When you press on it, it should feel soft underneath but not runny/liquid-y.

Top with a pinch of sea salt flakes and allow to cool in the pan for 30-60 minutes. Refrigerator for 30-60 minutes or so before slicing. 

Additional Tips

  • If you have pumpkin pie spice, you can replace the spices listed with 1 ½ Tbsp of pumpkin pie spice. It’s always recommended to bake with full-fat cream cheese.
  • Feel free to also fold in half a cup of chocolate chips or chopped nuts.
  • Dairy free butter, chocolate and cream cheese works for this recipe as well.
  • 1:1 gluten-free flour substitutes work as well.

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