It is so very unmistakably autumn. The leaves are crunchy and the kids of Williamsburg are wearing scarves for practical reasons. The massive watermelon bins have been swapped with even more imposing pumpkin bins. Everyone’s purchasing tiny ugly gourds to display on their desks. Dogs are exhibiting their diverse sweater collections. People are saying things like “I’m cold” and “grande salted caramel mocha no whip”. October is here and I finally have an excuse to bake pumpkin into everything.
These pumpkin cheesecake brownies are the greatest thing in the world. Game over. I began with my favorite brownie recipe – one that bakes up rich, fudgy squares that are incredibly chocolaty but not too sweet. Then I layered in a simple vanilla cheesecake batter mixed with pumpkin puree and spices. I like to keep the pumpkin flavor subtle here so it doesn’t overpower the tangy cheesecake and dark chocolate.
SPICED PUMPKIN CHEESECAKE BROWNIES
adapted from Smitten Kitchen's cheesecake marbled brownie recipe

Ingredients
Brownie batter:
1 stick unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
1/8 tsp salt

Pumpkin cheesecake batter:
8 ounces cream cheese, softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
1/2 cup canned pumpkin puree
1/2 tsp cinnamon
1 tsp pumpkin pie spice (or make your own with 1/4 tsp each of cloves, nutmeg, ginger, & allspice)

Directions
Butter an 8x8 in. baking pan. Preheat oven to 350°F.

Brownie batter
  1. Whisk butter and chocolate in a pot, double-boiler style over medium heat. (Simply place the pot over a smaller pot of boiling water. This heats the ingredients with steam instead of direct heat so we don't burn the chocolate.) Stir until melted.
  2. Remove from heat and whisk in sugar, vanilla, salt, and then the eggs. Lastly, whisk in the flour until just combined and spread most of the batter evenly in your baking pan. Save about 1/3 cup of batter to marble atop the cheesecake layer in a bit.

Pumpkin cheesecake batter
This one's easy. Thoroughly whisk all the listed ingredients together until smooth.
Pour atop brownie layer in your baking pan.

Marble effect

  1. Dollop remaining brownie batter atop cheesecake layer.
  2. Gently run a butter knife through your brownie batter dollops to swirl it around the cheesecake layer.
  3. Recognize how fancy and impressive you are.

Bake 30-35 minutes until edges pull away from pan and the center is set.
Bring these to a party or keep the brownies for yourself and bring a store-bought pie to the party.
 


Comments

10/29/2012 3:58am

How has no one remarked about how unbelievably good this looks? WOAH! Want! Glad I found your blog. Love the layout and the logo is so cute! Feel free to drop by mine. I love sharing recipes x

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