This decadent and fulfilling seasonal treat combines two much-loved favorites: cheesecake and brownie. And then we upped the autumn factor by creating a gorgeously smooth pumpkin cheesecake on top of a dense, rich dark chocolate brownie. What's not to love?
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Instructions
Preheat oven to 350°F. Line a 9x13" baking dish with parchment paper, and grease well.
Measure the baking chocolate and dark chocolate chips into a medium-sized glass bowl. Add the butter and applesauce. Heat in the microwave for 10-15 second increments to melt the chocolate, stirring after each round of heating until the chocolate/butter/applesauce mixture is melted and smooth. Set aside.
In a large bowl, crack the eggs, add the sugar and vanilla and beat with a hand mixer until the mixture creamy and light.
If the chocolate mixture is still hot, temper the egg mixture, then pour the rest of the chocolate into the egg mixture, mixing until combined.
Measure in the flour and salt, and using the mixers, beat until combined. This mixture will be very thick.
Pour the brownie base mixture into the greased baking dish and spread with a rubber spatula until an even layer on the bottom of the pan. Set aside.
In another bowl, stir the cream cheese and pumpkin together. (Washing the paddles on your hand mixer will come in handy because this step goes faster with the hand mixer.) Beat the mixture until it has lightened and is fluffy.
Add the eggs to the cream cheese/pumpkin mixture, stirring until combined. Drizzle in the melted butter, and stir until incorporated.
When the mixture is smooth and well combined, measure in the cinnamon and the powdered sugar gradually, stirring until the ingredients are completed mixed.
Pour this cheesecake layer on top of the brownie mixture in the pan.
Spread the additional chocolate chips on top of cheesecake layer evenly. Sprinkle with cinnamon.
Bake for 45 to 50 minutes, or until the cheesecake is set.
Let cool for 30 minutes, then slice into individual bars and enjoy warm or cold!
Notes
Please note that my oven is OLD, and your cooking time might be a little different than mine because of this. When your cheesecake bars hit the 35-minute mark, turn on your oven light and look in on them to make sure you don't overcook the cheesecake.