@qhuy20051910: @BO SAMNANG #cambodia #armwrestling

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Sunday 01 November 2026 13:26:46 GMT

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ស៊ី រិទ្ធា(ស្រឡាញ់គីឡាកាច់ដៃ) :

មួយៗប្អូនៗតាមមិនទាន់ទេ

2026-11-01 13:38:02

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BO SAMNANG :

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2026-11-01 13:28:57

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Pumpkin Cheesecake Brownies Servings: 16 servings Calories: 326cal Equipment 9x9 baking pan Parchment paper Hand mixer Mixing bowls Rubber spatula Ingredients Pumpkin Cheesecake Layer 8 ounces cream cheese softened at room temperature 3.5 ounces granulated sugar 100g, 1/2 cup 4.3 ounces pumpkin puree 122g, 1/2 cup ½ teaspoon vanilla extract 1 teaspoon pumpkin pie spice ½ Tablespoon all purpose flour 1 large egg Brownie Layer 12 Tablespoons unsalted butter 3/4 cup. melted 4.8 ounces semi-sweet chocolate chips 136g, 2/3 cup 3 large eggs 1.5 ounces unsweetened cocoa powder 43g, 1/2 cup 10.5 ounces granulated sugar 297g, 1 1/2 cups 1 teaspoon vanilla extract 4.2 ounces all purpose flour 119g, 7/8 cup Instructions Preheat oven to 350 F and line a 9x9 baking pan with parchment paper. Allow parchment to hang over the sides to use as handles later. To Make the Cheesecake Layer In a large bowl with a hand mixer, beat the cream cheese with sugar until smooth. Scrape down sides of bowl. 8 ounces cream cheese, 3.5 ounces granulated sugar Beat in pumpkin puree, vanilla, pumpkin pie spice, and flour until well mixed. 4.3 ounces pumpkin puree, 1/2 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 Tablespoon all purpose flour Gently stir in egg until well mixed. Set aside. 1 large egg To Make the Brownie Layer Melt the butter, and while it’s still hot pour over chocolate chips in a bowl. Allow to sit for a minute to soften chocolate. Stir with rubber spatula. 12 Tablespoons unsalted butter, 4.8 ounces semi-sweet chocolate chips Add eggs, cocoa, sugar and vanilla and stir. 3 large eggs, 1.5 ounces unsweetened cocoa powder, 10.5 ounces granulated sugar, 1 teaspoon vanilla extract Stir in the flour just until no more traces of flour remain. 4.2 ounces all purpose flour Remove 1 heaping cup of the brownie batter and set aside. Spread the remaining brownie batter into the prepared pan. Pour the pumpkin cheesecake batter over the brownie batter and spread out evenly. Soften the remaining brownie batter by microwaving it for 5-10 seconds. That’s long enough! You don’t want to scorch it, just soften it a little. Drop softened batter by spoonfuls across the top of the pumpkin layer. Drag a butter knife gently through the brownie batter in straight lines, going up then back down, I also go across those first lines. TIP: Just be careful not to drag the knife too much or everything will begin to bleed together. You just want some nice marbling. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter. Remove from oven to a wire cooling rack. Allow brownies to cool completely in the pan. Once cooled, use the parchment handles to lift the brownies out. If you try to remove the brownies from the pan before they are cooled, the cheesecake will “bend” leaving you with an ugly mark in your pretty marble swirl. Of course, it doesn’t affect the taste, just the appearance. Notes Measure out all your ingredients before you begin. Because this dessert has two layers with overlapping ingredients, prepping in advance will keep things clear and make the process go smoothly. Be sure to use softened cream cheese. Softened cream cheese means it's at room temperature. To bring it to room temp faster, take it out of the fridge and slice it into cubes. Allow it to rest on a plate for around 30 minutes to an hour. If your cream cheese is not properly softened, you'll end up with chunks in the cheesecake batter. We weighed the chocolate because chip sizes can vary. Use bittersweet chocolate chips if you prefer a less sweet brownie, or chopped chocolate if that’s your preference. We don’t recommend milk chocolate chips as the brownies are already really rich. Milk chocolate will be too sweet. Course: DessertCuisine: American Prep Time 30 minutes mins Cook Time 45 minutes mins Total Time 1 hour hr 15 minutes mins #pumpkinrecipes🎃 #followmynewrecipes #Novemberrecipes2026

Pumpkin Cheesecake Brownies Servings: 16 servings Calories: 326cal Equipment 9x9 baking pan Parchment paper Hand mixer Mixing bowls Rubber spatula Ingredients Pumpkin Cheesecake Layer 8 ounces cream cheese softened at room temperature 3.5 ounces granulated sugar 100g, 1/2 cup 4.3 ounces pumpkin puree 122g, 1/2 cup ½ teaspoon vanilla extract 1 teaspoon pumpkin pie spice ½ Tablespoon all purpose flour 1 large egg Brownie Layer 12 Tablespoons unsalted butter 3/4 cup. melted 4.8 ounces semi-sweet chocolate chips 136g, 2/3 cup 3 large eggs 1.5 ounces unsweetened cocoa powder 43g, 1/2 cup 10.5 ounces granulated sugar 297g, 1 1/2 cups 1 teaspoon vanilla extract 4.2 ounces all purpose flour 119g, 7/8 cup Instructions Preheat oven to 350 F and line a 9x9 baking pan with parchment paper. Allow parchment to hang over the sides to use as handles later. To Make the Cheesecake Layer In a large bowl with a hand mixer, beat the cream cheese with sugar until smooth. Scrape down sides of bowl. 8 ounces cream cheese, 3.5 ounces granulated sugar Beat in pumpkin puree, vanilla, pumpkin pie spice, and flour until well mixed. 4.3 ounces pumpkin puree, 1/2 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 Tablespoon all purpose flour Gently stir in egg until well mixed. Set aside. 1 large egg To Make the Brownie Layer Melt the butter, and while it’s still hot pour over chocolate chips in a bowl. Allow to sit for a minute to soften chocolate. Stir with rubber spatula. 12 Tablespoons unsalted butter, 4.8 ounces semi-sweet chocolate chips Add eggs, cocoa, sugar and vanilla and stir. 3 large eggs, 1.5 ounces unsweetened cocoa powder, 10.5 ounces granulated sugar, 1 teaspoon vanilla extract Stir in the flour just until no more traces of flour remain. 4.2 ounces all purpose flour Remove 1 heaping cup of the brownie batter and set aside. Spread the remaining brownie batter into the prepared pan. Pour the pumpkin cheesecake batter over the brownie batter and spread out evenly. Soften the remaining brownie batter by microwaving it for 5-10 seconds. That’s long enough! You don’t want to scorch it, just soften it a little. Drop softened batter by spoonfuls across the top of the pumpkin layer. Drag a butter knife gently through the brownie batter in straight lines, going up then back down, I also go across those first lines. TIP: Just be careful not to drag the knife too much or everything will begin to bleed together. You just want some nice marbling. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter. Remove from oven to a wire cooling rack. Allow brownies to cool completely in the pan. Once cooled, use the parchment handles to lift the brownies out. If you try to remove the brownies from the pan before they are cooled, the cheesecake will “bend” leaving you with an ugly mark in your pretty marble swirl. Of course, it doesn’t affect the taste, just the appearance. Notes Measure out all your ingredients before you begin. Because this dessert has two layers with overlapping ingredients, prepping in advance will keep things clear and make the process go smoothly. Be sure to use softened cream cheese. Softened cream cheese means it's at room temperature. To bring it to room temp faster, take it out of the fridge and slice it into cubes. Allow it to rest on a plate for around 30 minutes to an hour. If your cream cheese is not properly softened, you'll end up with chunks in the cheesecake batter. We weighed the chocolate because chip sizes can vary. Use bittersweet chocolate chips if you prefer a less sweet brownie, or chopped chocolate if that’s your preference. We don’t recommend milk chocolate chips as the brownies are already really rich. Milk chocolate will be too sweet. Course: DessertCuisine: American Prep Time 30 minutes mins Cook Time 45 minutes mins Total Time 1 hour hr 15 minutes mins #pumpkinrecipes🎃 #followmynewrecipes #Novemberrecipes2026

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