Description
These Pumpkin Cheesecake Brownie Bites combine the rich, spiced flavors of pumpkin cheesecake with the fudgy texture of chocolate brownies. Perfect as a festive treat, these bite-sized desserts feature a creamy pumpkin cheesecake layer atop a dense chocolate brownie base, complemented by turkey bacon bits and chocolate chips for an irresistible sweet and savory twist.
Ingredients
Scale
Pumpkin Cheesecake Layer
- 1/2 cup cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Brownie Base
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup cooked turkey bacon, crumbled
- 1/2 cup chocolate chips
Instructions
- Prepare Brownie Base: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, and a pinch of salt. In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until smooth. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the crumbled cooked turkey bacon and chocolate chips. Spoon the brownie batter evenly into a greased or lined mini muffin tin, filling each cup about halfway.
- Prepare Pumpkin Cheesecake Layer: In another bowl, beat the softened cream cheese until creamy and smooth. Add in the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix well until fully combined and creamy.
- Add Cheesecake Topping: Carefully spoon the pumpkin cheesecake mixture over the brownie batter in each muffin cup, filling them nearly to the top.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 25 minutes, or until the cheesecake topping is set and the brownie base is cooked through. A toothpick inserted into the brownie portion should come out with a few moist crumbs but no raw batter.
- Cool and Serve: Allow the brownie bites to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Refrigerate for at least 1 hour before serving to let the cheesecake layer firm up. Enjoy chilled or at room temperature.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to ensure balanced sweetness and spice.
- Make sure the cream cheese is softened to avoid lumps in the cheesecake layer.
- Cook and crumble the turkey bacon ahead of time for easy mixing.
- Store the brownie bites in the refrigerator for up to 4 days.
- Feel free to substitute turkey bacon with vegetarian bacon for a different flavor profile.
