Sunday, November 21, 2010

Pumpkin Spice Cheesecake Brownies

YUUUUUM!! If you're still contemplating Thanksgiving desserts, you should definitely consider this. I have never had chocolate and pumpkin together, but I love pumpkin in every form (except, as my sister pointed out today, the pumpkin pie poptart--yuck!). These have pumpkin, chocolate, AND cheesecake, so it's like three desserts in one. A small square will definitely do as they are very rich. I served them with a scoop of pumpkin ice cream--perfect combo! As a bonus, they're also really pretty!
Pumpkin Spice Cheesecake Brownies
Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tbsp vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
2 tsp cinnamon
Cheesecake Batter
6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 tbsp flour
1/2 cup pumpkin puree
1/4 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves (instead, I used 1/4 tsp in place of the 1/2 tsp cinnamon plus 1/2 tsp pumpkin pie spice)
Preheat oven to 350 F. Grease 8x8 baking pan.
Beat together melted butter, suar, and vanilla. Add eggs one at a time, beating after each egg.
In a separate bowl, combine dry ingredients for brownie batter and stir into butter mixture.
In a separate bowl, beat cheesecake ingredients together.
Spread 2/3 of the brownie batter into the bottom of the pan. Pour cheesecake batter over the top and spread evenly. Dollop the remaining brownie batter on top of the cheesecake layer, then use a knife to swirl and even the top layer.
Bake 40 minutes, or until center is set. Cool completely,t hen chill thoroughly before cutting and serving.

1 comment:

Rhonda said...

That's so crazy! I'm making these for Thanksgiving! I saw a recipe online last night and thought, "I can't resist". I guess great minds think alike:)