Recipes

Pumpkin Cheesecake Blondies

By Mary Berg

Published: 

Pumpkin Cheesecake Blondies
Portions
9 large squares

Ingredients

  • 1 cup unsalted butter, room temperature
  • 2 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice, store bought or recipe follows
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract

For the Pumpkin Cheesecake

  • 2 cups brick style cream cheese, room temperature
  • 1 cup pumpkin puree
  • 1 ½ teaspoons vanilla extract
  • ½ cup brown sugar
  • ½ cup icing sugar
  • 2 teaspoons pumpkin pie spice
  • ¾ cup whipping cream
  • 5–6 gingersnaps, crumbled

For the Pumpkin Spice Blend

  • 2 tablespoons cinnamon
  • 1 ½ teaspoons ginger
  • 1 ½ teaspoons freshly grated nutmeg
  • 1 teaspoon cloves
  • 1 teaspoon allspice

Pumpkin Spice Blend

Directions

  1. Heat your oven to 350ºF and grease a 9-inch springform pan with non-stick cooking spray. Line the sides of the pan with a strip of parchment paper and set aside.
  2. In a small pot set over medium heat, melt the butter and bring to a simmer. Allow the butter to cook for 5 to 7 minutes, stirring frequently, until golden brown flecks appear. Immediately transfer the browned butter to a large bowl and set aside to cool slightly.
  3. Meanwhile, whisk together the flour, pumpkin pie spice, baking powder, and salt and set aside.
  4. When the butter has cooled slightly, beat in the sugar until well combined. Beat in the eggs, one at a time, and stir in the vanilla. Add the dry ingredients into the brown butter mixture and mix just until combined. Spread the batter into the prepared baking pan and bake for 35 to 40 minutes or until the edges are golden brown and the middle is set. Set aside to cool completely.
  5. Once the blondies are cool, prepare the cheesecake layer. Use a hand mixer to beat the cream cheese, pumpkin puree, and vanilla together in a large bowl until smooth. Scrape down the bowl and add in the brown sugar, icing sugar, and pumpkin pie spice. Beat until smooth and creamy, about 1 minute.
  6. Whip the cream to stiff peaks then gently fold into the cream cheese mixture. Pour the cheesecake over the cooled blondie layer and spread into an even layer. Scatter the gingersnaps around the edge and transfer to the fridge for at least 5 hours to firm up.
  7. To serve, unlatch the springform pan and remove the parchment paper collar. Use a warm knife to slice and serve.

For the Pumpkin Spice Blend

  1. Add the spices to a small sealable container and shake well to combine.
  2. To maintain flavour, seal well and store in a dark cupboard.