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Ingredients
Scale
- Cooking spray or oil for pan
- 6 ounces (170g) dark chocolate chips or chopped dark chocolate
- 6 tablespoons unsalted butter, cut into pieces
- ½ teaspoon fine sea salt
- ⅔ cup (130g) organic cane sugar (or regular granulated sugar)
- 1 teaspoon vanilla extract
- 1 ¼ cups (138g) almond flour
- 2 tablespoons (20g) arrowroot flour (or cornstarch)
- 2 large eggs
- 8 ounces (227g) cream cheese, at room temperature
- ½ cup (118g) canned pumpkin
- ½ cup (100g) organic cane sugar (or regular granulated sugar)
- 2 tablespoons (20g) arrowroot flour (or cornstarch)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- ¼ teaspoon cinnamon
- ⅛ teaspoon fine sea salt
- 1 large egg
Instructions
- Preheat oven to 350˚F (175˚C) and prepare an 8-inch square pan.
- Melt chocolate and butter together until smooth over simmering water.
- Mix in fine sea salt, sugar, and vanilla; cool slightly.
- Stir in almond flour and arrowroot flour until combined.
- Add eggs one at a time, mixing well.
- Beat cream cheese separately until smooth.
- Mix in pumpkin, sugar, arrowroot flour, vanilla, spices, and egg until creamy.
- Layer brownie batter and cheesecake mixture in the pan, swirling together.
- Bake for about 45 minutes, then allow to cool before slicing.
Notes
Ensure cream cheese is at room temperature before mixing for smooth results.
Store leftovers in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.
Can substitute pumpkin with sweet potato puree for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 15
- Sodium: 170
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 2
- Protein: 3
- Cholesterol: 60