Pumpkin-Spice Cheesecake Brownies

Brownies/Bars, Cakes, Desserts

Oct 192010

This is a recipe that you will love.  Not only does it taste good, it is surprisingly SO easy to make.  I got this recipe from Cara’s Cravings.   It is also just in time for “pumpkin day”. I baked it for my girlfriends at my  book club tonight and everyone  had seconds!!!   Flavor and texture are “heavenly”–not too mention they smell good too!!  Thanks for sharing this recipe Cara!!


INGREDIENTS
BROWNIE
3/4 cup melted butter
1 cup sugar
1 Tbsp vanilla extract
2 eggs
1/2 cup 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 Tablespoons flour
1/2 cups pumpkin puree
1/4 tsp vanilla extract
1/2 teasp cinnamon
1/4 tsp each of ground ginger and cloves

Preheat oven to 350 F degrees.  Grease and 8×8 square metal pan–I didn’t have a square pan so I used a pie plate–and it wasn’t metal, it was glass, ….but that didn’t change the flavor…
Beat together melted butter, sugar and vanilla.  Next beat in the eggs one at a time.  Combine dry ingredients in a separate bowl and then gradually stir into butter mixture with a wooden spoon.
In a separate bowl beat together all the cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan and spoon cheesecake batter over that.  Dollop the remaining brownie batter over cheesecake batter.  Swirl the batters together to make a marble effect by running a knife back and forth through the pan.
Bake for 40 minutes or until center is set.  Cool completely on wire rack and chill before serving.  These brownies taste better chilled and even better the next day because they really need to chill because of the cheesecake filling.   I love that pumpkin pie smell–its one of those “fall” memory things…