Pumpkin Cheesecake Brownies

These have been made several times over the past year, but never blogged.  Yes, I've been going a little crazy with the pumpkin stuff lately, and there's more to come. Part brownie, part pumpkin cheesecake - how can you go wrong?


Pumpkin Cheesecake Brownies
From: Beantown Baker

Ingredients (Brownie mix)

3/4 cup butter, melted
1 cup sugar
1 tablespoon pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
2 teaspoon cinnamon

Ingredients (Cheesecake Batter)

8oz cream cheese
1 egg
1/2 cup sugar
2 tablespoons + 2 teaspoons flour
2/3 cup pumpkin puree
1/3 teaspoon vanilla extract
2/3 teaspoon cinnamon
1/3 teaspoon ground ginger
1/3 teaspoon ground cloves

1. Preheat oven to 350 degrees. Grease a square (I only had a round cake pan, but it worked, just a little more difficult to cut) 8x8 pan.

2. Beat together: melted butter, sugar and vanilla, then beat in eggs one at a time.

3. Whisk together dry brownie mix ingredients in a separate bowl, then mix into wet ingredients. Reserve a little bit of brownie mix and pour the rest into the pan.

4. In another bowl, mix together all the cheesecake batter ingredients and pour into pan over the brownie mix.  Drop remaining brownie mix onto the top; use a knife to swirl it into the cheesecake mix as best you can.

5. Bake for about 40 minutes or until the center is set. Let cool before cutting.



Brownie mix:

 Cheesecake Batter:

I didn't read that you should swirl in the chocolate with a knife, so mine came out a little funny looking:

  Tada:

I've been a little jealous that my sister in Manhattan gets cardinals at her bird feeder, then I looked outside yesterday and there were two! I went to grab my camera and when I came back, this guy was at my window all checking me out in the kitchen: