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Pumpkin Spice Oreo Cheesecake Brownies Recipe

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4.2 from 9 reviews

  • Author: Eve
  • Total Time: 40 minutes
  • Yield: 15 servings

Description

Indulge in the perfect fusion of rich chocolate and festive fall flavors with these Pumpkin Spice Oreo Cheesecake Brownies. Featuring a moist and fudgy pumpkin spice-infused brownie base topped with luscious creamy cheesecake swirled with pumpkin spice, and finished with crunchy crumbled Oreo cookies, this dessert is an irresistible seasonal treat perfect for gatherings and cozy nights.

Ingredients

Brownie Batter

  • 3/4 cup butter
  • 3/4 cup cocoa powder
  • 1/4 cup prepared coffee
  • 1-2/3 cups sugar
  • 2 eggs
  • 2 teaspoons pumpkin spice extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Oreo Cheesecake Topping

  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/2 teaspoon pumpkin spice extract
  • 20 Oreo cookies, crumbled

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking.
  2. Make Brownie Batter: In a medium saucepan over low heat, melt the butter slowly. Stir in the cocoa powder and prepared coffee until well combined. Remove from heat and mix in sugar, eggs, and pumpkin spice extract until smooth, ensuring a homogenous batter. Then gently incorporate the flour, baking powder, and salt, mixing until just combined to retain brownie texture.
  3. Prepare Pan: Grease a 9″ x 13″ baking pan thoroughly to prevent sticking. Pour the brownie batter evenly into the pan, spreading it flat.
  4. Prepare Cheesecake Topping: In a medium bowl, beat the softened cream cheese using an electric mixer at medium speed until smooth and free of lumps. Add sugar, pumpkin spice extract, and egg; continue mixing until the mixture is silky and fully blended.
  5. Assemble Brownies: Spoon large dollops of the cheesecake topping over the brownie batter, leaving visible areas of brownie batter between dollops for marbling. Use the tip of a knife to gently swirl the cheesecake topping through the top half of the brownie batter carefully, avoiding scratching the pan’s bottom.
  6. Add Oreo Topping: Sprinkle the surface generously with crumbled Oreo cookies to add a crunchy texture and chocolatey flavor contrast.
  7. Bake: Place the pan in the preheated oven and bake for 23 to 25 minutes. Test doneness by inserting a toothpick into the center— it should come out clean when ready.
  8. Cool and Serve: Remove from oven and allow the brownies to cool completely in the pan before slicing and serving to ensure they set properly and slice neatly.

Notes

  • If you don’t have pumpkin spice extract, substitute with vanilla extract and a pinch of pumpkin pie spice for a similar flavor.
  • Softening cream cheese before mixing is essential to avoid lumps in the cheesecake topping.
  • Swirling only the top half of the batter with a knife prevents damage to the baking pan.
  • Cool brownies completely to improve texture and ease slicing.
  • Prepared coffee enhances the chocolate flavor but can be omitted or replaced with hot water if desired.

Find it online: https://everecipes.com/pumpkin-spice-oreo-cheesecake-brownies-recipe/