Pumpkin cheesecake sandwiched between layers of brownie makes these Pumpkin Cheesecake Brownies a fall dessert recipe that everyone is sure to love.
*The batter will be thick. This is important to keep the layers separate. I find it easiest to use a small offset spatula to spread the batter. If the batter sticks to the offset spatula, spray it with a bit of baking spray. This process does take a little patience. Continue to use the offset spatula to spread the pumpkin cheesecake filling as well. For the final brownie batter layer, I find it best to microwave the remaining batter for 15-30 seconds. This will make the batter thinner, allowing you to spread it more easily. **This recipe makes 2 dozen large brownies. If you cut the bars smaller, the recipe yields 3-4 dozen.