Description
These Pumpkin Cheesecake Brownie Bites combine the rich flavors of pumpkin cheesecake with fudgy chocolate brownies, perfect for a seasonal treat. They feature a spiced pumpkin cheesecake layer atop a moist chocolate brownie base, with a hint of turkey bacon for a savory twist. Perfect for parties or festive gatherings, these bite-sized delights balance creamy, sweet, and slightly smoky flavors in every mouthful.
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 the Brownie Base: In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and pinch of salt. In another bowl, beat the two eggs with granulated sugar and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the crumbled turkey bacon and chocolate chips for a savory and sweet touch.
- Prepare the Pumpkin Cheesecake Mixture: In a separate bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully combined and creamy, ensuring there are no lumps.
- Assemble the Bites: Preheat the oven to 350°F (175°C). Grease a mini muffin pan or line it with paper liners. Spoon the brownie batter evenly into each cup, filling about halfway. Then, gently layer the pumpkin cheesecake mixture on top of the brownie batter, filling each cup nearly to the top.
- Bake: Place the pan in the preheated oven and bake for about 25 minutes, or until the cheesecake layer is set and a toothpick inserted in the brownie base comes out with moist crumbs but no wet batter. The edges should be firm while the center remains creamy.
- Cool and Serve: Remove the bites from the oven and allow them to cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 1 hour to allow the flavors to meld and the cheesecake layer to firm up before serving.
Notes
- Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Ensure cream cheese is softened to avoid lumps in the cheesecake layer.
- Turkey bacon adds a subtle smoky flavor; feel free to omit for a vegetarian option.
- Mini muffin pans work best for bite-sized treats but you can use a regular muffin pan for larger servings.
- Chilling the bites enhances the texture and makes them easier to handle.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
