Pumpkin Cheesecake Swirled Brownies

If you’ve never tried the combination of pumpkin and chocolate, you are seriously missing out.  The first time I ever tried the unusual, but oh-so-delicious pairing was several years ago when I made these Chocolate Pumpkin Truffles.  I was in heaven.  You wouldn’t think that the two flavors would go together but they compliment each other wonderfully.  Throw in some cinnamon and it’s a party in your mouth!   Now, add a cheesecake factor and you have mind blowing AWESOMENESS.  And that is just what you get with these Pumpkin Cheesecake Swirled Brownies.

These are simple and delicious.  The brownie batter is super thick and doesn’t seem like alot when you pour it in the pan, but after it bakes up, it’s the perfect proportion of brownie to cheesecake.  The only problem I had was swirling the brownie batter into the cheesecake because it was so thick.  It was more just kind of gently mixing it all together with a knife.  But it worked!   And they turned out perfect.

Enjoy!

Pumpkin Cheesecake Swirled Brownies
 
Ingredients
Brownie Batter
  • ¾ c. (1½ sticks) Unsalted Butter, melted
  • 1 c. Granulated Sugar
  • 1 T. Pure Vanilla
  • 2 Large Eggs
  • ½ c. All-Purpose Flour
  • ½ c. Unsweetened Cocoa Powder
  • ¼ t. Salt
  • ½ t. Cinnamon
Pumpkin Cheesecake Batter
  • 8 oz. Cream Cheese, softened
  • 1 Large Egg
  • ½ c. Granulated Sugar
  • 2 T. Flour
  • ¾ c. Pumpkin Puree
  • ¼ t. Pure Vanilla
  • ½ t. Cinnamon
  • ¼ t. Each Ground Ginger and Ground Cloves
Instructions
  1. Preheat oven to 350 degrees. Grease an 8x8 baking pan.
For the Brownie Batter:
  1. Beat together the melted butter, sugar and vanilla until smooth, then beat in the eggs, one at a time. Whisk together dry ingredients in a small bowl and then gradually fold into the butter mixture by hand.
For the Pumpkin Cheesecake Batter:
  1. In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.
  2. Spread about ⅔ of the brownie batter into prepared pan. Spread the pumpkin cheesecake batter over top, distributing evenly. Drop the remaining brownie batter over the cheesecake batter and swirl together with a butter knife.
  3. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely and chill before cutting and serving. (They are MUCH better chilled in the refrigerator overnight.)
Notes
Serves 12

 

 

 

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