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Pumpkin Cheesecake Brownies

December 13, 2009

What a busy past few weeks!  I am finally done with finals and fall quarter, and it feels amazing.  It’s been really nice to finally have some downtime and be able to relax without worrying about school.  I hope everyone who has finished finals did well, and good luck to everyone still studying!

I made these pumpkin cheesecake brownies over Thanksgiving break.  They are very rich, and make a great study break snack.  My friends and roommates ate these up!

Gather your ingredients for the brownie batter…

…and for the cheesecake batter.

To make the brownie batter, beat together melted butter, sugar, vanilla, and eggs.  Combine dry ingredients.

Spread 2/3 of batter into prepared 8×8 baking pan.  (I underestimated and ended up with too much batter for the top)

Combine cheesecake batter ingredients.

Spread cheesecake batter over the brownie batter.  Dollop remaining brownie batter, and use a fork to swirl together both batters.

Bake for 40 minutes, and let cool before serving.  This is supposed to be more orange on top, but I had too much extra brownie batter.  It still tasted great, though!

Pumpkin Cheesecake Brownies

(adapted from Beantown Baker, http://www.beantownbaker.com/2009/09/pumpkin-spice-cheesecake-brownies.html)

Ingredients for brownie batter:

3/4 cup melted butter

1 cup sugar

1 tbsp pure vanilla extract

2 eggs

1/2 cup all purpose flour

1/2 cup cocoa powder

1/4 tsp salt

2 tsp cinnamon

Indredients for cheesecake batter:

8 oz softened cream cheese

1 egg

1/2 cup sugar

2 tbsp + 2 tsp  flour

2/3 cup pumpkin puree

1/3 tsp pure vanilla extract

2/3 tsp cinnamon

1/3 tsp ground ginger

1/3 tsp ground cloves

1. Preheat oven to 350F.  Grease an 8×8 square baking pan.

2.  Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time.  Combine dry ingerdients and then gradually stir into butter mixture with a wooden spoon.  In a separate bowl, beat together cheesecake batter ingredients.

3. Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over.  Dollop remaining brownie batter over cheesecake batter.  Swirl the batters together by running a butter knife back and forth through the pan.

4.  Bake for 40 minutes, or until center is set.  Cool completely and chill before cutting and serving.

I recommend keeping these in the refrigerator.  Enjoy!

Laura

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