Gluten-Free Bourbon Pumpkin Cheesecake Brownies


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Indulge in the perfect blend of flavors with these gluten-free bourbon pumpkin cheesecake brownies. Rich chocolatey brownie meets creamy pumpkin cheesecake swirled with bourbon-infused goodness, creating a decadent treat for any occasion.

Ingredients:
  • For the brownie layer:
  • 1/2 cup unsalted butter
  • 1 cup semisweet chocolate chips
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1/2 cup almond flour
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • For the cheesecake layer:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tablespoons bourbon
  • 1/2 teaspoon vanilla extract
  • For garnish:
  • Powdered sugar optional
  • Whipped cream optional

Instructions:

Preheat the oven to 350F 175C

Grease an 8x8-inch baking pan and line with parchment paper, leaving overhang on the sides for easy removal

In a small saucepan, melt the butter and chocolate chips over low heat, stirring constantly

Once melted, remove from heat and let cool slightly

In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract until well combined

Stir in the pumpkin puree

Add the melted chocolate mixture to the pumpkin mixture and stir until smooth

In a separate bowl, whisk together the almond flour, cocoa powder, and salt

Gradually add the dry ingredients to the wet ingredients, stirring until just combined

Pour the brownie batter into the prepared baking pan and spread it out evenly

In another mixing bowl, beat the cream cheese and sugar until smooth

Add the egg, bourbon, and vanilla extract, and beat until creamy

Pour the cheesecake mixture over the brownie batter and spread it out evenly

Using a knife or skewer, swirl the two batters together to create a marbled effect

Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly

Remove from the oven and let cool completely in the pan on a wire rack

Once cooled, refrigerate for at least 2 hours before slicing into squares

Dust with powdered sugar and serve with whipped cream, if desired

Enjoy


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