Description
These Pumpkin Cheesecake Brownie Bites combine the rich flavors of pumpkin and creamy cheesecake swirled into a fudgy brownie base. Perfectly spiced and studded with chocolate chips and savory turkey bacon crumbles, these bite-sized treats offer a delightful balance of sweet and savory, ideal for fall gatherings or anytime you crave a comforting dessert.
Ingredients
Scale
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 Layer
- 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 cheesecake mixture: In a mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix thoroughly until the mixture is smooth and well combined.
- Make the brownie batter: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and a pinch of salt. In another bowl, beat the eggs with granulated sugar and vanilla extract until combined. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the crumbled turkey bacon and chocolate chips.
- Assemble the brownie bites: Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners. Spoon a small amount of the brownie batter into each muffin cup, then add a dollop of the cheesecake mixture on top. Use a toothpick or knife to swirl the cheesecake into the brownie batter gently to create a marbled effect.
- Bake: Place the muffin tin in the oven and bake for about 25 minutes, or until the edges are set and a toothpick inserted into the brownies comes out mostly clean with a few moist crumbs.
- Cool and serve: Remove the pan from the oven and allow the brownie bites to cool completely in the pan. Once cooled, carefully remove the brownie bites and serve. Store any leftovers in an airtight container in the refrigerator.
Notes
- Use plain pumpkin puree, not pumpkin pie filling, to control the sweetness and spice levels.
- The turkey bacon adds a subtle savory contrast, but you can omit it or replace it with regular bacon if preferred.
- Be careful not to overmix the brownie batter to keep the brownies tender.
- Allow the brownie bites to cool completely before removing from the pan to prevent breakage.
- Store leftovers in the refrigerator for up to 4 days for best freshness.
