Pumpkin Cheesecake Brownies

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Every October and November I’m moved to make baked goods out of pumpkin. But hey, cold weather makes me want to bake more in general (I made an apple pie this evening, and tomorrow even more pies will be made because Tuesday at work? Is a pie party. Yes, a party with just pies. I’m making a raspberry tart with chocolate ganache and a tomato and corn pie). But back to the pumpkin . . .

Ooey, gooey, cheesey, easy(ish), peasy.

This year I made some pumpkin butterscotch bars with oatmeal topping and my annual pumpkin roll. But after that I wanted something different. After some browsing I saw pumpkin cheesecake or pumpkin brownies, but where were the pumpkin cheesecake brownies? Apparently, in my head. So I played around and came up with this recipe.

If this Thanksgiving you’re wanting a alternative to the usual pies and cakes, pumpkin cheesecake brownies might be a nice alternative.

Pumpkin Cheesecake Brownies

INGREDIENTS

For brownie batter:

  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 2 ounce chocolate baking squares, chopped
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips, divided

For cheesecake batter:

  • 1 (8 ounce) package of cream cheese
  • 3/4 cup white sugar
  • 8 oz pumpkin puree
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

DIRECTIONS

  1. Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Oil and flour a 9×13 inch baking pan, or, line with parchment paper and oil slightly. These brownies are pretty soft and gooey, so parchment might help in the removal/clean-up process.
  2. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined, then add ½ cup of the semi-sweet chocolate chips and spread in baking pan. Reserve at least half a cup of batter.
  3. Make cheesecake batter and bake brownies: Using an electric mixer, combine cheesecake batter ingredients in a bowl until smooth. Dollop over brownie batter, then dollop reserved batter and swirl in with a knife or spatula. Sprinkle with remaining ½ cup of semi-sweet chocolate chips.
  4. Bake until edges are slightly puffed and center is just set, about 40-45 minutes.
  5. Serve warm or at room temperature. However, refrigerating will make it easier to cut and remove the squares.

Spread out that cheesecake and dollop on some of the reserved batter before swirling it about.

 

And if I can say so myself, it turned out pretty well. I saved some for home and brought the rest to work, and by lunchtime I think they were all gone.

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2 Responses to “Pumpkin Cheesecake Brownies”

  1. Recipe Master List « matzo&rice Says:

    […] pumpkin cheesecake brownies […]

  2. Christena Hinish Says:

    Great write up, bookmarked, will be back later. Because this was a great article, keep up the great work .

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